Recent content by Sud-Paw

My apology to the OP. I read your question wrong. I thought you were asking if anyone has ever brewed MO EKG SMaSH beer, and thought you wanted opinions about the taste. I know nothing about "decoction" mashing. Happy brewing and good luck.

I just tapped a MO EKG brew the other day. Mine ended up not being a SMaSH because I threw in a .25 oz of cascade at flame out (leftover). I must say that the cascade helped a lot, but MO EKG would be great by itself too!

Okay gents, I just brewed this yesterday, with the biscuit. I hope is tastes as good as it looked and smelled. It could be a front runner for my winter seasonal. What are some of your guys regular seasonals? Das Boot!!!!

I have found in the past that I have had low gravity as a result of my grains not being milled properly. When the rollers on the grain mill are set right, you tend to get closer to your projected gravity. Make sure your grains are getting cracked open properly. That might help a bit. Also, I...

I am using dry muntons.

Rev I do use beer smith 2, and everything falls in line as a blonde ale just fine. I guess maybe my question is what do people think about the M. O. malt Northern Brewer hop SMaSH combo? I guess I should have included that in my OP. IBU falls at 23

Just bought the ingredients for a SMaSH recipe, 10 lbs of Maris Otter Availability of 2 oz of Northern Brewer hops. Any opinions about what hop schedule would produce the best over all flavor. My first schedule option that I came up with is .75 oz 60 min .25 oz 20 min .50 oz flame out...

Markus Victory would give a good biscuit flavor, but I think that amber and victory are similar in that they both give a biscuit dimension to your beer. Anyone, please correct me if that's not accurate. Das

Hey guys, sorry for the delayed response. I think the citrus came from the Cascade addition at flame out. I am not a huge fan of too much citrus either, and I will be tweaking the recipe for next time. Possibly moving the last hop addition back to 5 minute, like the original recipe called...

Yes, the SRM is around 3, but I can't remember exactly, because I'm not near my computer. I do agree with the statement "It will make beer", and I like that way of thinking. Sometimes I get a bit caught up in the style guidelines. Too rigid and forget to be creative. Beer Smith 2 has been a...

I was originally slated for the Kolch yeast and began to second guess myself. Thanks for the reassurance. Happy brewing

Grog I was not intentionally going Belgian, but I will look into the Belgian beers recipes. Thanks for the input. Originally I thought my recipe was similar to a Kolch, which I hear is tricky to brew. Thanks again Cheers

I guess I will use trial and error. No worries gents. Cheers and happy brewing!!

Fellow home brewers, I am looking for opinions on my latest recipe. The ingredients are as follows; Amt Name Type # %/IBU 8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 88.9 % 12.0 oz Vienna Malt (3.5 SRM) Grain 2 8.3 % 4.0 oz Honey Malt (25.0 SRM) Grain 3 2.8 % 1.00 oz Tettnang [4.50 %] - Boil...

Markus First wort additions are added after you Lauder your first runnings, prior to sparging. That allows hop oils to get into your wort, before you boil. I think it added a dimension to the over all final product. Mine turned out very citrusy. Das Boot