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Thanks, man! I need to post more often. Be sure to read through the thread and see everyone else's experiences. I'm working on v3 of mine, still tweaking a lot of stuff. When I get a version I really adore I'll update the original post. For now I'd say don't use cryo hops and aim for more DH...

There's been a lot of discussion recently around fermenting W-34/70 warm. Consensus is that it works, isn't gross, but doesn't have the character of a true lager.

Presumably for more malt character. I did a pretty similar brew recently and used: 35% 2-row pale 20% Munich 20% Vienna 17% Pilsner 4% Caramunich 2% Crystal 150L (Bairds) 2% Pale Chocolate w/ Hallertau Mittelfruh and Loral hops to ~38 IBU. That's a more complicated grain bill than most true...

I've used 44 a few times now, but always in pretty small quantities. This is the first time I've used it in a pale beer and I definitely get a bit of a cookie dough thing from it, which I could see being called "reminiscent of almond roca." In this beer, it enhances the maltiness (as does the...

@marc1 Here's a pic of it after a couple weeks in the keg:

Hey there! It interested me too! I kinda made it up as I went along, but: 82% Mecca Grade Lamonta (can sub Maris Otter) 9% Aromatic 9% Mecca Grade Opal 44 (don't know of any subs for this one but I suspect a good English crystal in the same L range would work well) Amarillo to 21 IBU (all...

Voss pale mild: 82% Mecca Grade Lamonta 9% Mecca Grade Opal 44 9% Aromatic 21 IBU of Amarillo Lallemand Voss kveik yeast 3.7% and full of flavor!

As soon as you're confident it's done, is the right answer. I recently made a pale mild with Voss; it went 1.041 to 1.012 in 12 hours and I kegged it at the end of day 2, was drinking it by the end of day 3. It's very good (and getting better all the time in the keg).

Hi Daniele, 2.8-3 vols sounds fine for this sort of beer—definitely not too high, assuming you want it bubbly. Be aware, however, that WLP644 is not a wild yeast. It was mislabeled by White Labs for years and is in fact a saccharomyces strain (albeit STA1). Some info: Unlikely Behavior — The...

Homebrew English dark mild

Nice, I love that Enegren!

Beautiful beer, man. I really need to work on another version, myself.

I used it in a pale ale and got so much coconut butter that half the people I gave it to thought it was diacetyl (it wasn't).

I'd strongly encourage emailing Bob Kunz to ask about the water. He's very friendly/receptive, in my experience.

Looks beautiful!

Smoked Red X Lager (with 50% home-smoked cherrywood Red X malt). Took about 2 months to totally drop clear, but what a beauty:

Awesome, keep us in the loop!

Both batches I've done were all WP/DH and I still had bitterness issues. Next time I'm going to shift more to the DH from the WP and hop less overall.

If you're adding them hot side (boil or whirlpool) you don't need to clean them. As the other guy said, just use a spider or hop sock to keep the bugs out of the beer. The high temps will sanitize.

Brewed a 100% Nelson Sauvin IPA with this. Finished in 24 hours, kegged in 4 days. 7.5%. Definitely get the white wine thing (though I would, given the Nelson) and a slight earthiness as well. Really nice beer overall.