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After a few more days of resting under carbonation, this beer was much more in line with my expectations, though the roastiness is still a little distracting from the Munich malt character. Next time I will try using Blackprinz instead of Carafa Special (and less of it), omitting Caramunich...

Yes, oxidation is a concern. This was also my first attempt at closed/pressurized transfer from carboy to corny keg, so theoretically oxygenation during transfer should have been minimal, but may not have been. I do think I will try a less vigorous boil for the reasons you suggested.

Brewed a Dunkel back in July which has been keg carbonating for 10 days. During active fermentation this beer had a nice chocolate and brown bread nose/flavor which has largely vanished. Now I am left with what I feel to be too much dark fruit, an almost cola-like sweetness, and an overly roasty...

So I've never made the same recipe with WLP590 and Wyeast 3711, so I'm not sure if they are exactly the same, but they do seem at least very similar. I only used WLP590 once, and the bulk of fermentation was at 64F. Based on later experiences with 3711, I wish it had been more like 67-68F...

I don't remember significant sulfur production. Your gravity may go even lower over the next few days.

Just received some Sterling hops from YVH. The sticker on the bag says 11.3% alpha acids. Can this be right? Seems unusually high for Sterling.

Hey @TxBrew , thought you might need to be tagged on yet another picture of beer.

Well - I bought some, though it may be a while before I use them - eventually I envision an IPA using them, citra, and columbus, and a saison featuring them exclusively but not too aggressively. Still eager to hear about anyone else's experiences...

I'll be watching for it.

Curious about Melba hops. Has anyone tried them? I see them advertised as having a profile similar to Galaxy, but with less grassiness. Oils reported as 2-4 mL/100g (so a bit less than Galaxy on average).

Just wondering if anyone with experience using Cashmere hops would like to comment on their aromatic/flavor contributions. I see them name-dropped occasionally (oh you want coconut-lime? try Cashmere!) but so far descriptions seem scattered. Perhaps due to the hop not being proprietary...

I kegged this 16 days ago, and was unhappy with it at first. It was one-dimensionally tart - sort of citric from the yeast and bitter from the hops together in a really distracting and unpleasant way - and there was an unwanted, hot perception of alcohol. After about two weeks, though, this...

9 lbs 8.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) 88.4 % 14.0 oz Rye, Flaked (Briess) (4.6 SRM) 8.1 % 6.0 oz Caramunich III (Weyermann - 71 SRM) 3.5 % 0.60 oz Styrian Aurora [7.50%] - FWH (90min) 19.3 IBUs 1.00 oz Styrian Celeja [2.80%] - 7min 3.0 IBUs 1.40 oz Styrian Celeja [2.80%] - 0.1min...

Planning a saison, to brew in a couple weeks. I'm soliciting general suggestions, but in particular I'm curious about: 1) I haven't seen a lot of firm information/reviews about WLP590, the so-called French Saison Ale strain. For those who have used it, is it pretty similar to Wyeast 3711...

Thanks, the Braukaiser videos greatly improved my understanding. My fear of going from 142 to 156 (instead of, say, 132 to saccharification) is that I may not be decocting enough volume to impact the flavor of the beer - nonetheless I will try that route and hope that the finished beer isn't...

Today, hopefully, I will brew my first pilsner, having already acquired my ingredients from LHBS. A couple questions: 1) I got as simple of a grain bill as I could bear: for a 5.5 gal batch, 11# Weyermann "regular" Pils malt, 0.5# CaraHell. I had hoped for the floor-malted Bohemian stuff...

so, what's the other unusual ingredient going into your bacon beer?

don't forget that pound for pound extract counts more than grain.

personally i prefer roasted barley to black patent. if that means i'm making/drinking stout instead of porter... so be it.

you shouldn't have to mash those specialty grains - even if you did there's minimal diastatic enzymes present. i don't mean to be pedantic about steeping vs. mashing, just trying to save some headache.