Recent content by pythonaut

Well, it's quite a complex malt bill for an Octoberfest, I think. Honestly, you can remove the Vienna entirely (replacing it with Munich), since it's really not going to contribute any noticeable unique flavor through the rest of the malts. And, generally, I thought Oktoberfests were usually 50%...

So, and I'm not sure where I originally heard this, but I've always boiled my oak chips in water for 15 minutes (discarding the water) before adding to a brew, because I heard that just adding the chips could add a harsh tannic bitterness. I've done this on several recipes and (2 oz chips...

You're doing God's work.

Ah, yes. I'm quite familiar, just had never seen the acronym. A cursory google only resulted in "Dirty ****ing Hipster".

What is a "DFH"?

For me, the clearer the beer, the more a brown beer can appear to be red. I've also heard that dark malts, like midnight wheat, are good for creating a red character. Honestly, a lot of my darker beers end up looking 'red' rather than brown, when clear, and they've been darkened through...

Just as a general addition to this thread (not having read it all): I recently attempted a "Dank" IPA. Of the hops considered "Dank", my LHBS really only had Columbus and Apollo. My recipe was something like: 2.5 Gallons, partial mash: Malt: 3 lb Pilsener LME 2 lb Pale malt .25 lb Victory .25...

Hah! I was just toying with this idea myself: https://www.homebrewtalk.com/showthread.php?p=7548373#post7548373 Basically, I'm going to do 50/50 Munich/Aromatic, since that should have a high enough diastatic power to convert. I have heard of people doing 100% aromatic, but I'm not sure if...

Well, Avangard Munich 10L has a diastatic power of 40, Briess Aromatic has a DP of 20, so 50/50 should, just barely, be able to convert properly... I think I'll try a test 2.5 gal batch of this this weekend and see how it goes. Potential malt bomb? Likely! Just a general idea of the recipe...

Thanks for the advice. Briess also recommends a maximum of 50% in a grain bill. I've seen people doing Dunkels with 100% Munich 20L. Do you think it would be reasonable to do 50% Munich 10L and 50% Aromatic? Also, does anyone know the difference between Briess Aromatic and Best Malz...

I'm looking to make a dunkel or bock with a large portion of "Dark Munich" malt, generally considered Munich 20L. However, while they do have Avangard Munich 10L, the only "Dark" munich malt they have is Breiss' Aromatic Malt. From what I can tell from there website...

I'm impressed! This actually turned out pretty great! The consensus between me, my wife, and my roommate is that I need to brew a full batch of this. I asked everyone what it smelled like, I got the following reponses: "Raisins", "Prunes", "Malty", "Coffee" When asked about flavor, I got: "It...

So, I actually ended up brewing a 1-gallon test batch of this last week. The recipe was just divided down by 5, using S-04 as the yeast: 2 lb Golden Promise 6.4 oz Coffee Malt (Franco-Belges) Fermentation is already done, and I couldn't help but grab a sip. It's actually pretty solid! Of...

You know, even if it did end up having a few more IBUs than you wanted, the worst case is that you accidentally brewed a bitter instead of a mild.

Hmm. Have you seen the BOMM? It's a quick-mead recipe that uses some portion of potassium carbonate to offset the acidity of the honey. I've made a few batches and haven't noticed any weird flavors from the addition.