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I was just in Buffalo a few weeks ago and picked up a Muskoka mixed pack to drink before and after the Tragically Hip concert. The mixed pack did not have "Detour" but it did have "Mad Tom" IPA, which was solid. I did not detect any specific or unique yeast flavors in "Mad Tom," "Twice as Mad...

A wheat malt that is 10L is a dark wheat malt, similar to Munich malt. If you use the dark wheat, I would expect it to add a more pronounced malt flavor. If you are using wheat for its head retention benefits, stick with the 1.5L. Caracrystal Wheat malt is simply a crystal malt made with wheat...

Yes, you can substitute C-40 for Caramunich in this case, especially since it's a small amount, mostly for a color adjustment. How dark of wheat malt do you want to use? One pound isn't a high percentage, so I don't think you would have a huge change in flavor unless you're using a especially...

I would keep the 1 lbs of Munich and add a few ounces or Cara Munich on top of that. Saison is a very broad category, so you can certainly have a hoppy one if you want. Most common examples focus more on a firm hop bitterness with only low to moderate aroma hops. 25-30 IBUs and one ounce of...

Did you have late addition flavor/aroma hops? If so, it is possible that the decay of the potency of these hops over time is decreasing your perception of bitterness. I don't see mention of simple sugar. A Tripel can easily take 20% of fermentables from simple sugar, which may help a lot. When...

Your malt bill looks good and I have made a very similar recipe before that turned out well. If you want to make a color adjustment, I would suggest a couple ounces of carafa malt or perhaps a few ounces of Special B or Cara Munich. I would mention that you don't have to use candi sugar, and...

It is perfectly acceptable to use rice instead of corn in a cream ale. If a gelatinized rice such as flaked rice or minute rice is not available, you can easily cook white rice and then add it to the mash. The point of the corn/rice is to keep the body light and the finish dry, not to add a corn...

I spent time there in December and my favorite was Rapp. It's across the bay closer to St. Pete, though. I tried 10 of their beers and 8 of those were winners.

Check out T-58 dry yeast. I just brewed a beer with it and the temp never went above 65 F. The resulting beer has a very noticeable pepper flavor.

I always raise the temp to at least 65-70 on lagers in the last few days of fermentation (around day 7 or 12 or so) - this is known as a diacetyl rest. So basically you got a d-rest on autopilot, no harm done, in fact it could be beneficial.

I think Golden Promise and Munich are great base malts for the flavors you want. 35% specialty malts is a lot. Most beers will have 20% or less specialty malts. Honey malt will give you sweetness, but 2 lbs might be too much. You might want to consider cutting some of the biscuit malt, too. 3...

I brewed an IPA last year that I thought was very juicy. It had equal portions of Amarillo, Simcoe, and Centennial hops. I used an ounce of each hop in the last five minutes of the boil for a 5 gallon batch. It was juicy, citrusy, and piny. I think I associate Amarillo the most with the "juicy"...

Thank you, KingBrianI, for starting this thread, and thank you, bierhaus15, for all the great advice. I took advice from this thread and made a special bitter that turned out great. I used Baird's MO malt as a base (88%) with some C-120 (6%) and some aromatic malt (6%). Water was adjusted...

I'm now drinking a version of this beer and these are my thoughts: 60% - domestic 2-row 40% - malted wheat OG - 1.046 FG - 1.010 ABV - 4.7% Wyeast 3068 1 oz Hallertauer for 30 minutes 1 oz Tettnang for 5 minutes Used a zester to get the rind of all 4 blood oranges. Boiled some water...

If you're using light malt extract, I find that 8 oz of chocolate malt in a 5.5 gallon recipe is pleasant for a dark mild. 8oz of pale chocolate malt is a good option if you're worried about it being too much or too harsh tasting.