Recent content by urbanmyth

Also, subtle malt complexities are more enjoyable to me than getting knocked in the face by IBUs and high ABVs

Most of what I brew are English session ales, which I usually try to have fall between 3.2% and 3.8% ABV. Quality malts and knowing how to use them compensate for the low gravities, flavor wise.

I've done this on more batches than I care to admit. Aside from being a PITA during brewday, I have never detected any off flavors once in the keg. Some people worry about hot side aeration, but I have never experienced it. As long as your normal brewing procedures are sound, you should not...

You certainly could. I would probably add a little higher lovibond crystal malt (around 120L), too. Maybe a quarter pound of each.

Body, head retention, authenticity. Not sure I would miss it in the recipe, but I have never tried it without it. I usually like having at least 5% wheat in most of my recipes, just to add a little foam stability. If you think the recipe doesn't need it, I'm sure it would still be a great...

I make a mean English brown that is around 5.7% or so. It is based on the Brewing Network's Can You Brew It recipe of Black Sheep's Riggwelter. It is more of a Northern Brown, but the malt character is fantastic. OG: 1.057 80% Maris Otter 10% Torrified Wheat 6% Crystal 80 (English) 4% Pale...

I drink Miller Lite when it is hot out and I don't have any homebrew nearby.

Rice actually cost more than malt these days. If you don't believe a dude like Mitch Steele when he says that AB does all they can to keep quality and consistency as high as they can, you're out of your mind. And Belgium is probably #2 in the world when it comes to adjunct use. Ever see a...

I'm in! Thanks.

Some people add it at high krausen to lessen the osmotic stress on the yeast to begin fermentation, but as long as you have healthy yeast and are not pushing above say 9% ABV, you should be fine adding it anytime in the boil. I usually add sugars with 15 minutes left when I add whirlfloc and...

Because I don't really like over the top hop character anymore. It doesn't appeal to me much since brewing more of the malt focused beers. They annoy me when they scoff at a balanced beer like it is unacceptable to enjoy a beer that isn't overloaded with hops.

Most recently, I have been getting annoyed at fellow homebrewers when they treat my malt forward beers as if they are inferior to their hop bombs.

You are going to get VERY little of the honey character coming through in the finished beer. It is essentially acting like simple sugar in that recipe, drying the beer out, but leaving little to no actual honey character to taste or smell. I would drop the honey and the caramunich, adding...

Black keys

Lite American Lager Bo Pils Dusseldorf Alt American IPA Belgian Redish Ale