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Yeah all preboil in the pictures. But started heating water at 830am and both beers are in the fermenter as of now. Just cleaning up. I have a routine where I can get both beers done with clean up in about 6.5-7 hours

Did a double brew day this morning; Beer 1) Double Hazy IPA with Freestyle Peacherine, Freestyle Motueka, and Crosby farms Citra. Beer 2) double decocted Oktoberfest: Märzen

Looks good to me. I love pastor

Good point about the double decoction. Next decision will be if I take out the caramunich and keep the decoction or vise versa. Probably leaning to not decoct as I’m double batch brewing that day so it will save me a decent amount of time

Looks good. I am doing a double decoction so I won’t need melanoidin but def looks like I’m in the ballpark percentage wise

Brewing this for a comp. I don’t typically care too much about guidelines but I do when it’s a comp beer

Most of the German recipes I saw called for 3-5% of caramunich and then just base malts

I’m basing it off styles guidelines. Stated that Vienna is usually the base grain and guidelines make it seem like biscuit or victory is out of the guidelines. They also say caramel and over roasted character is a flaw. I’m looking to make as close to a German marzen instead of an American...

Hey folks. After 10 years of all grain brewing, I’m doing a Marzen. I want to hit 9-11 SRMS but don’t want to impart too much malt character. My plan is to use some caramunich and just wanted to hear some perspectives. Here’s the plan now; 60% Vienna 35% Munich I 5% Caramunich II Double...

For sure. We spatchcock our turkey on thanksgiving for that exact reason lol

Spatchcock chicken tonight

Spatchcock chicken tonight on the smoker

It’s a yeast for malty beers but it’s clean so it lets hops express to. I’m sure it has some level of glycerol but I think it’s body is more so linked to its attention

Updates. Only one more side of trim, 2 windows, and touch ups.

So I reached out to Lance Shaner of Omega yeast, he presented to our homebrew group via google meet once so I figured I’d ask him the question. Here is his response ;

Hahaha you know I meant 4lb/bbl

I have personally brewed at 5 commercial breweries and have probably visited or toured on brew days at 10 other, never once have I seen anyone dehusk barley. Are you speaking of major Macros breweries? Like AHB? If so than thats by no means a fairly common operation..

If you go up to my original response you’ll see I’m mentioning a specific brewery by me. I’m saying they give credit that first brew. Then they continue to rebrew the recipe and stop giving credit. There was also more to it that the comp is for 1 beer style, seemed like they want a new recipe...

I totally get that people have different views about it. I personally don’t like the non recognition. My most local brewery that I brewed with a few times and collabed with is really good about it. They put my logo on the can and called it a collab. They don’t brew that specific beer anymore but...

That’s true but there is still quite a bit of stable haze created during fermentation from polyphenols and protien in the grains and polyphenols from the hops they did use. I’m sure you’ve had a non dryhop beep have a haze/chill haze before. By removing that gene that should eliminate that. I’m...