Search results

What was done after the 152?

Could you provide a recipe of the latest batch?

Wort chiller copper or stainless? (or other)

2.5% ea of 120 and Chocolate malt for nutty. Abt 1/4# ea in a 5-6gal batch.

Takes practice to avoid the over "over the top caramelly, malt and melanoiden laden beer" (huckdavidson above) and throw in the extra diacetyl from the malt. Difficult to get the flav just right with decoction.

:::having an Octoberfest Marzen::: with very little diacetyl btw.

What really helped mine was after 50F primary (FG < 25% OG), do a diacetyl rest for several days, at house temp (72F). Same container, no transfer. That cleared out the butter bigtime. Then transfer to serving keg.

I'm all for a head that sticks with a FG < 25% OG. So if the extra time for a decoc step does it? Worth it for me.

Might have to try that.

And a bunch of insurance commercials over and over.

Callista, Mosaic, Ariana, Hersbrucker hops

The chocolate, roasted, and black patent smooths out the roasted portion, cuts down on flavor offs. Still the "blond in a black skirt".

Love Missile F1-11 - Sigue Sigue Sputnik

Buillion for bittering. Maris Otter, yes. Also some UK DME amber. A mix of chocolate, roasted, black patent malts. Flaked barley.