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NICE! these are great resources, thanks!

does munich 10L go by another name? I found a "Dark Munich 8-10L" re: hopshot/hop extract recommendations. I've never used it before and my LHBS doesn't appear to carry it (morebeer.com). This probably is an incorrect mindset to have, but the prideful side of me thinks using extracts and...

Thanks for the insight! I do know a bit of what I'm after. I'm not afraid of bitterness so to speak, I'm just tired of the kind of aggressive lingering bitterness that I taste all night and sometimes into the next day when I drink it. The last IPA I made was a single hop Citra IPA and it was...

Well I tried to get my pint of Pliny the Younger this year. I've had it before. It's wonderful, but this year....no luck, it's just so viral now it's insane. Anyway, now I'm fiending for some smooth delicious hop bomb TIPA action. I've made a few IPAs before and they've come out great, but...

I've never made a spergcorrect lager. Living in CA and not having the space or will to spend the money on power for a 2nd fridge means that lagering is just outside of my ability at the moment. I'm also not terribly familiar with the genre as a whole, admittedly. Since I don't have lagering...

awwwwwriiiiight here we go! Smells wonderful, bright, a bit like a dry tart cider with a tinge of funk, not at all what I was expecting. I really abused this stuff, it was in my garage fermenting, and I live in inland LA, temps in there swing up to 110 F or more in the summer...

I have a Brett saison that I put into secondary and intended to age for 6 months that I forgot about since "out of sight out of mind" but it's now been 3 years... Was fermented with WLP670 back when it was a limited release by White Labs (lol). I was thinking maybe doing something sort of...

Saisons are pretty much perfect for summer brewing. They almost want to be fermented > 80F

Mine got a quick start. I pitched just the vial in 5.5 gal and it was off in < 8 hrs (started before bed, was going when I woke up). Haven't smelled any brettiness yet, but it definitely smells belgian. I am holding it at 75F, ambient temperature in my apt. I may play with the idea of...

hey, no fair. I'm using WLP670, brewed about the same time, and I don't have a pellicle :( Actually, iirc, pellicle formation is usually due to the presence of oxygen. Is your fermeter properly sealed?

This thread has inspired me to try and catch some wild yeast near me. I wonder what kind of yeasties live in the big citrus groves near where I live. Or even out in the desert, like at Joshua Tree. The latter may have to wait for autumn, but the former I may be able to explore. I wonder if I...

This time of the year, I cannot cool lower than about 74 or so, maybe 65 with the use of a fan and the wet towel trick.

Considering making a SMaSH beer as my next batch. As an added restriction, I am thinking about trying to make it fit within a certain style. I've decided that I want to use Munich as my base malt. I cannot lager so they would be fake lagers using clean ale yeasts, perhaps I'll give the new...

Sure, looks like a fine first batch starting point.

Special B is a great malt to add to these and takes well to extract brewing. A light crystal malt will help with head retention and body and a light addition of chocolate malt could also add some depth to the malt profile. Also, your late boil hop addition is a bit hefty. I like my trappist...

Depending on how much hazelnut flavor you want, you could start with as little as half a pound to about a pound or so. My gut says to put it as close to the end of the boil as possible. What you may even want to do is crush them, roast them in the oven (~400 F should do the trick) on foil...

Is this a standard 5 gal batch? Can't tell you how much hazelnut without knowing batch size. Also, you may want to think about adding some sort of steeped grain. Brown Ales are all about the malt, and this recipe is relying on malt extract to deliver it. Might want to think about steeping...

Why the corn and the carapils? Generally, I thought one would want a lighter bodied beer for a saison. I'd skip the corn and carapils, and maybe even the C60, in favor of vienna, and up the amount of pilsner and wheat. Also, if you want more alcohol without adding body, you can add some candi...

Well I emailed White Labs and got a response about fermentation time: I think I'm gonna brew this tonight!

You should look into First Wort Hopping if you want a smooth bitterness. Edit: Oh this is an extract brew, perhaps you can emulate it by putting the hops in with the steeping grains?