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Zombie thread! I brewed something back in the day, and I think I remember my seasoning additions weren't enough. I looked up my notes, and I used the zest of 4 navel oranges, 2.5 sticks of badia cinnamon, and about 1tsp loosely packed freshly ground nutmeg. It all smelled great for those last...

Denny Conn's BVIP?

Chinook is my go-to for maltier beer that I want to have a good hop presence in.

There's a recipe on here for a Margarita Gose that is really good. I've been upping the lime, and will probably cut back the coriander to .75oz next time I do it. Berliner Weiss served on syrup fits the bill.

I cut tiny disks out of an old credit card to do the same.

I've used it in one of my best beers, a German style pils that was a little bit over-hopped with some new-world hops. It didn't seem overly malty to me when mashed for good attenuation. I did a step mash with some decoction but mostly powered by my eBIAB setup for steps. I was at 126 for 10...

I need to brew this again. I've upped the lime, and I'm going to cut the coriander by 25% on my next batch. I may do a little orange zest as well. Maybe do some more oak to have it come through a bit more. Really great recipe!

One thing I forgot to mention is that I did a protein rest on the Quad mash, which may have had an impact on increased efficiency (I feel like I get a few more points when I do this).

I use one fo those foldable steamer basket things opened up to let the last bit drain from my bag, then dump that in before the boil ends.

I tend to use them because they're cheap, and so am I. I've heard that all the hops we get aren't the same quality as the big boys get to pick at hop selection.

Another update from yesterday's second brew, a quad at 1.092 with 2lbs sugar and 16.X lbs grain. I tightened the gap to .035" for this one one after the .040" on the 1.050 brown. Recirculation was still way better than my Corona crush, and I hit planned 70% efficiency on a bigger beer. The...

I started with a wide gap of .045 and milled a little bit. It seemed there were a fair number of large pieces that were just barely cracked. I dumped the first bit of grist I tested out back in with the rest, then set the gap to .040. The crush looked better here, and it seems I'm having a much...

I am about to brew for the first time with my MM3G. I think the 1.5" rollers, the larger initial gap, and the gears will hopefully prevent this sort of thing from happening. I built my own platform and hopper which covers the sides of the mill which is removeable. By removing the hopper, I...

Do you ever use 1335 without this flavor?

I always sprinkled some wine yeast into each bottle before capping.

IIRC it's been around longer than that. Reading up on Pennsylvania/Pre-Prohibition Porter, that's what was used for a while in America back in the day.

You ever had a stout? The roasted stuff affects flavor.

Wouldn't it be wonderful if someone invented a malt that would lower mash pH without adding caramel-like color and flavor? /s

Depends on the style. You can get a lot from a good base malt like MO or Munich. Something like a stout can use a lot more, though. Sometimes you will layer caramel malts in different colors (e.g., some 40, some 120), and I've enjoyed doing a bit of the same with roasted malts. I've found a mix...

Another vote for cold steeping. Prepare your strike water the night before and leave dark malts in a filter bag or whatever overnight. The day you brew, pull the grain bag, and heat strike water and mash the rest as normal.