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here it is just burst carbed yesterday with 30 psi for about 20 hours currently sitting at 10 psi to finish carbing. I brewed it according to the recipe I posted previously. This is an awesome stout thanks to all of you that gave me input on my recipe. If anyone is in Las Cruces NM this sucker...

Thanks for the input Bobby. As I have never actually had a true german altbier I have been blindly stumbling through this one. I have altered my recipe and attached the new version here does it look right to you?

I have a recipe worked up for my next go at an Altbier. My last effort was getting close but I would like your input on this recipe I am attaching thanks for your input

Brewed this recipe yesterday it is currently fermenting. I am looking forward to seeing the results of our collaboration.

Thanks for all of the input. Taking everyone's comments into consideration I have arrived at the recipe I will be brewing which is attached to this post. I will report back in a couple of months when this beer goes on tap.

Thanks for the input Bobby I made some changes to the recipe based on your input. Left the roasted grains as late additions although I will keep your comment in mind. attached is the latest iteration of the recipe would like your feedback

Thanks for the input I will let my "freak flag" fly attached is the latest iteration of this recipe with some changes to my hopping

what would you suggest for the hops? How about a substitution of Cascade for the Centennial. As for the Chinook I find a late or whirlpool addition of Chinook gives an interesting character to Porters and Stouts. I picked that one up from Denny Conn.

I was wondering about the special B I have had mixed results with it in the past. I have incorporated some changes based on your input and have attached the edited formula

I was wondering about the special B I have had mixed results with it in the past

Looking for input on an American Stout recipe I've been working on. I'm planning on brewing this in a couple of weeks and would very much like some input. Water profile is Bru'nwater Black Balanced. All comments are appreciated.

Has anyone ever tried to make a dry irish stout using WLP090 (San Diego Super Yeast)?