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I also noticed a moderate cherry note when I took a taster after kegging. I originally attributed it to half the grist being Avangard dark munich malt but now I wonder could it be a contamination?

Harvested the yeast from the dunkel and this is what it looks like shortly after. It looks like there’s a krausen on top - I’ve never seen this happen when harvesting yeast before. Odd…anyone else ever encounter this before? Maybe the transfer jogged them awake and they went for the residual sugars?

I’ve finally gotten around to kegging the dunkel I brewed on December 2nd. I’ve collected the yeast cake and am planning to brew a märzen at the end of January/early February weather depending. Since the beer has been sitting on the cake for so long, I was thinking to decant and make a 2L...

I’m in the same boat, Robobrew so not really worried about hitting the next mash steps. I’ve been curious about trying decoction again, and I got a propane burner and stainless kettle for Christmas. I’ll likely give it a try in the early spring.

Cross post from one of my other threads but this Vienna lager is really coming into its own!

When used to use a cooler I would put down a layer of foil on top of the mash in the cooler and have blankets wrapped around the outside, it was the only thing that worked well for me. Maybe have a small volume of near boiling water handy to add in and raise temps? It’s an imperfect solution.

I have half a mind to go something like 50:5 barke pils and Vienna, 5oz carahell with spalt for modest hopping with Augustiner yeast.

Did you ever take a crack at this batch?

Well, it hasn’t dropped any more since Sunday so I think this is as far as this strain will go. A bit disappointing that it didn’t attenuate more, but perhaps my wort wasn’t terribly fermentable - 50:50 light and dark Munich (8L/12L) from Avangard with a dash of carafa iii for color. I’ll...

Dunkel has made it down to 1.016. Not as much attenuation as I was hoping for, I’d like it to drop a bit more. Brought it up to 65 for a diacetyl rest 5 days ago, so it might be done. I have nothing to lose so I might just leave it be for another couple days see if I can sneak out a couple more...

I have a couple ideas that you can feel free to take or leave! From your latest iteration I would drop the flaked wheat and replace it with another pound of Munich. You don’t specify what color of Munich so I’m assuming a light Munich - I would swap that for a dark Munich like Avangard dark...

I would say either use brewers friend or better yet Bru’n water. To each their own but I don’t understand using AI for things like hobbies. Those are the things I want to do myself, not have a machine do for me. Edit: I see you’re using it to look at amounts to add to your water to get the...

Boy…if I could use my memory…I had the same thing happen with my cold crash guardian the last time I brewed a dunkel 2ish years ago…posted a thread and everything about it.

The dunkel is down to 1.022, just a bit more to go. Only oddity with this batch is my cold crash guardian. Usually it fills up fairly quickly but this time it has some CO2 in the bladder but not much. That seems like not a lot of CO2 for that much gravity dropped. When I took the sample for the...

I do wonder on occasion what the homebrew supply picture will look like 5-10 years from now. Will most of the LHBS’s just be gone? Will we have only websites with seriously marked up prices? It’s why I try to buy as much as I possibly can from Maryland homebrew or my original LHBS Niagara...

I will definitely consider some of their other strains as well once I’ve worked through my string of lagers with strain. I’m curious to see how this beer comes together over the next couple weeks. Never used styrian goldings before and I’m getting a very interesting hop note that I think is...

Been in the keg 2 weeks now. Nice and carbonated. Not brilliantly clear but close. From the first pint, I like it. Interesting hop note but the yeast brought it down nice and dry but still left some nice maltiness. Brewing up a Munich Dunkel with the yeast cake from this batch tomorrow!

That’s a real bummer, hopefully Maryland Homebrew keeps going strong!

I’ll take another stab at it this spring I think, once I finish my string of lagers. I listened to the latest brew strong on decoction mashing and now I’m hankering to give it another try with the hefeweizen. Been researching best practices for decoction while using a AIO and I think I could...

I really enjoyed the Augustiner in Salzburg when I visited in September. Amazing beer and a pretzel with caraway seeds…awesome stuff! I may take a crack at the recipe above. I have plans to brew a German style märzen soon, might be nice to follow it up quickly with an Austrian style märzen.