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I remember working in a pizza joint that had Old Style and Augsburger Dark on tap. After closing and cleaning up, most of the staff would sit around playing cards and drinking "complimentary" draft beer until the wee hours. It was the 80s, and I was still a teenager, but I remember the Augie...

After that, maybe some Schwarzbier Schwarzbrot?

I always keep ground Carafa Special III in my baking cabinet for dark breads. A tablespoon is enough. I even replace the water in the recipe with porter.

I use about 7% each of Weyermann Carafa I (chocolate) and Caraaroma in my usual porter recipe. I like the result. I don't find the Caraaroma to be harsh or overpowering at all, but YMMV. For my amber/altbier recipe, I add 7% Caraaroma to my usual APA grain bill.

Is this what you're referring to? https://brulosophy.com/2017/12/11/grain-comparison-vienna-malt-vs-munich-malt-exbeeriment-results/ The posts I quoted here are in the comments of the Brulosophy post. Here's another one, a bit further down: If it's true, you could try the method mentioned...

That should be Thursday, October 6. The times are correct.

Just got this in an email from Lallemand:

@Protos what's your water chemistry like? I've got very soft water, so I've always added baking soda to the beers I've done with Verdant to boost the carbonates.

For the past year or more, I've been using Verdant for all of my pale ales and porters, both dry and top-cropped, and there hasn't been any noticeable acidity.

Apologies for dredging up this old thread, but I'm wondering how much slaked lime to use instead of lye.

Here are some rather thorough results about optimal temps for Lutra and Voss: https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review https://www.deuxkanadierbraeu.com/post/voss-kveik-optimum-fermentation-temperature

In terms of looking red, my most successful beers have been in the 28-29 EBC range, and absolutely clear. I've found that any haze just makes it look brown. Good luck with your comeback beer!

Looks like Apex is a trademark of AEB. Check out the AEB discussion in this thread: https://www.homebrewersassociation.org/forum/index.php?topic=38132.15 https://www.aeb-group.com/en/beer/biotechnology/yeasts

Sounds to me like the OP in that thread just got a bad packet of yeast. He says it was dark brown, and gave him a sour beer. There wasn't much discussion, either. If an entire batch of M20 turned out dark brown and produced sour beer, wouldn't we have heard about it by now? I also can't...

Every time I do a search for Mauri Weiss, this place shows up: https://twojbrowar.pl/en/beer-ingredients/brewing-yeasts/mauribrew-weiss-y1433

I've read about Gozdawa but that one's not available to me. Maybe post your results when the time comes? Any chance you're in Germany? I've seen quite a few posts about Mauri Weiss on the hobbybrauer forum.

Sorry, the perspective isn't very good in the first photo. In the second photo (side view), you can see that the braune hefe made it up to the top of the fermenter, just under the handle. Looks like it was a mountain of kräusen, since it appeared to be considerably lower on the sides. I'm...

Sure sounds like you did everything right. What was the final ABV? I've found that I can detect a hot alcohol presence in most styles starting around 5.5%.

Well, since you asked... :ghostly: It's an HDPE water tank I found in the camping/disaster/emergency section of the local hardware store (in Japan). I've been using and tweaking them for years, but I think this is the version I've settled on. It's got one large (105mm/4-1/4") and one small...

Every packet of Lallemand yeast that I get is rock hard. I assume it's just super vacuum-packed.