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Weird question. But if I kegged a batch of beer and kept it lagering in my fridge for about a month, would I be able to then force carbonate it after that? Seems weird to carbonate after having it sit for that long "flat".

I was perusing what I had on hand, tbh. But I like @ba-brewer 's suggestion on a wheat malt for head.

Thanks! I changed it up to the below: Mash Strike Temp — 161.2 °F Temperature — 150 °F — 60 min Temperature — 168 °F — 10 min Malts (74.1%) — Briess Pale Ale Malt 2-Row (18.5%) — Cargill Wheat White (3.7%) — Briess Oats, Flaked (3.7%) — Wheat Flaked Hops Azacca 15% — Boil — 60 min Citra...

I want something on tap that drinks easily, has a nice color, and is consistently good without all the bells and whistles. The go to beer for getting home, or so. Mash Strike Temp — 161.8 °F Temperature — 154 °F — 60 min Temperature — 168 °F — 10 min Malts (84.2%) — Briess Pale Ale Malt 2-Row —...

that's a good point. I definitely want to avoid the cloying factor, but probably more mild pilsner malts and just a touch more specialty malt for the SRM would do nicely

Trying this one out next month. Let me know what you think! 75% Dark Munich 12.5% Caramel Dark 12.5% Pale 2row Tettnang/Saaz 2278

I did this one a couple years ago. 4# Munich Light 2# Vienna 4# Maris Otter Pale 1.5# Pilsner Saaz/Tettnang. Definitely liked the noble hops in this. WLP830

Looking at creating technically an Imperial IPA of sorts, with a juicy but definitely dank hop presence, with notes of lemon peel as well. Probably about 75% Pale 2row, 20% wheat white, and 4% each flaked oats and flaked wheat (still playing with numbers to really get a bright yellow/golden...

Oh, thank you. I was playing around in Brewfather and had it set to *American Irish Red*, so I guess that's where the disconnect was in my calculations. How about the BU:GU on this profile? I tend for it to be maltier, but I still want it firm.

Okay, thank you for all of that! And that's why I'm here. So I'll take a look at the grain bill and adjust my hops to probably Hallertau/Saaz and see where I end up!

Working on a red ale and haven't use CaraAmber before. What do y'all think about the below? About a 5gal ferment 3lb CaraAmber 2lb CaraMunich 3lb Maris Otter Pale 2lb Pale 2row 1oz Cascade 15m 1oz Centennial 15m 90m boil (trying to achieve aroma moreso here)