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If it's written as just Hallertauer, it generally refers to Hallertauer Mittelfrüh.

The Christmas gingerbread porter is the only big beer I do. IIRC, it starts in the mid 60s and finishes in the upper teens. I have a small heating mat that keeps it around 30-32C/86-90F.

The last two holiday seasons I've done gingerbread porters with Voss. The hint of orange works well. And yes, that's Kvack in my avatar.

Lots of historical Heineken information here: Shut up about Barclay Perkins

And it's crounchy!

If you do find a good recipe, please post it here! German Brewing | Dedicated to brewing excellent German Beer is defunct, but there seems to be some good information in the forum posts. They also created this pdf: http://www.germanbrewing.net/docs/On_Brewing_Bavarian_Helles_v3.pdf Germany's...

If you haven't already, try The Quest for Edelstoff

For the last year or so, I've been using a 70/30 combination of sodium percarbonate and sodium metasilicate. I've been happy with the results. It's time to order more, and I'm wondering if I really need the sodium metasilicate. FWIW, I use this cleaner for kegs and fermenters, and I always fill...

I had no problems with it. The dough seemed to rise just fine, just as it would if it had been my usual Safinstant Red. Might've even come out a little fluffier. I just guessed at the amount to add, so maybe I added too much?

Nothing remarkable about this. A few dollops of the wife's homemade pesto. I didn't use my usual cheese, and didn't get good browning. This one must've had some gouda or something in it. Japan isn't exactly a cheese-lover's paradise. The big deal for me is that this was my first attempt using...

I use 50/50 Saaz and Hersbrucker.

I've been in Japan for 20+ years. I'd say go with the Saaz, definitely not the Sorachi Ace. As far as flavor is concerned, I honestly don't get much flavor out of Japanese adjunct lagers. I'm always a bit perplexed when people want to clone them. I guess it's just a challenge that people want...

If I had to guess, I'd imagine it's something like maltodextrin. Someone who took the brewery tour nearby said that they use two yeasts for Super Dry. Maybe the second one dries it out so much that they need to add a little body back? Just a wild guess. One of these days I should buy a can of...

If you're looking to stay "authentic", keep in mind that Japanese macro adjunct lagers contain not only rice but corn as well, and also some kind of mystery starch (it just says "starch" on the label).

I've used w34/70, Mauribrew Lager, and Mangrove Jack's M54 Californian Lager. My experience has been that they appear to be different yeasts. I share @CascadesBrewer's suspicion that Cellar Science's "German" is w34/70, though I haven't used the German.

Just to clarify, you're talking about Wyeast 3638, right? The hefeweizen strain? In addition to a lower fermenting temp, you could do a ferulic acid rest for more clove. but I think that might be the only "spicy" phenol you'll get from it.

shift+windows key+s opens the Windows Snipping Tool, which saves me a step or two.

I noticed that from the third tab. I use shift+windows key+s, fwiw.

Getting my first one tomorrow. I just typed "drink beer", and Google knew what I was thinking.

Some yeasts clear better/faster/more completely than others. Time is a factor, of course. You can buy additives to help clear the beer as well. There are lots of choices.