Recent content by MC1

From Wyerman website Caramunich III - "Adds increased fullness, heightened malt aroma, mouthfeel, deep saturated color. Use up to 5% in lighter beers, up to 10% in Darker Beers. Recommended for Oktoberfest, Bock, Porter, Stout, Red Ale, Amber Ale etc. This one is the darkest of the CaraMunich...

I could be talking out of my butt, but aren't Euro/Brit malts less modified compared to American, meaning they need a protein rest to reduce the body?

Yeah, good idea to test it out before you end up with 10gal of Alt you don't like.

When I re-brew this style I am going to use pale DME, Munich malt, a little black malt, and just a touch of light crystal/cara (0.25lb/5gal). From what I've learned pils, munich and black malts are usually the only things to go into the commercial brews. The Melanoden seems fine, as does the...

All will be well. I don't think a few splashes, or a little O2, will matter much... We usually oxygenate the wort before fermentation anyways, and the amount is probably negligible, so it would be consumed by the yeast while they munch on the fruit sugars. Plus the fruit taste should mask...

I made a PM with Munich malt and a little crystal & choc malt. Bittered with Hallertau and then... I added some spruce needles! (I really wanted to try a spruce beer). It's just been racked to secondary, smells and tastes pretty piney, but good/smooth overall. I only had American US-05...

Very Nice !

Thanks for the replies. I like mashing in the lower range, so I will definitely look into adjusting proteins to add smoothness. I've tried adding white malted wheat twice, but I did do a significant protein rest on the first attempt, and it came out super thin. I guess I'll just have to brew...

How much (% or weight per 5 gals) flaked oats or wheat do you add typically? Lets say, shooting for an APA, or something similar, where I don't want a lot of flaked oat character vs. a porter/stout which would benefit from some extra smoothness and haze wouldn't be a problem.

Keep in mind, many alt's have high attenuation (+~80% if I remember correctly), so I would definitely make the yeast starter to avoid under-pitching and incomplete fermentation (I would just go with the fermentation temps your going to use when making your starter). I thought your original...

Can any of you guys identify the taste of Pacifica? (I do not have an experienced hop palate) I bottled (2 weeks ago) a only-Pacifica-hopped APA, which is very tasty, but I can't for the life of me put a finger on the taste I'm getting. It tastes slightly ??fruity?? to me, with a little floral...

Thank you all for the great suggestions, I'll be sure to give him a list and wait to see what he turns up with!

So my brother is traveling to South Carolina, by car, and I figured this would be a good chance to try some hard-to-obtain beers. I'll just have him drive them up to Michigan. Give me your best suggestions, I'm not picky either! Keep in mind I'll probably only have him purchase two or three...

Here's what I used to make the porter, based off of John Palmers recipe in "how to brew", which I also used to calculate all the mathematical parts. Also, those were the hops I had on hand, that's the only reason I used Columbus and Cascade. OG: 1.053 IBU: 39.3 FG: 1.008 BU:GU...

I can share with you what I did. Just a note of warning, I only added coffee to half (1/2) the batch. After the first half was bottled I added the coffee to the bottling bucket so only half my bottles would have coffee-porter in them. I made a porter that was bottled on 07Feb2012, I'll add the...