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I am not a big fan of caramunich it adds too much raisin for my taste. I would imagine you would get a sweeter American version of a marzen using it compared to the malty German versions.

Browns are not very popular in the states. There are only a token few out there that serve as a flagship but other than those you don't find them very often. A lot of these are holdovers from the aughts when small breweries were called micro breweries.

Not too pleased with this Pils.

Is it? I wasn't a big fan last year but wanted to try it again when I saw it the other day.

Coors light

Happy to report the off smell is fading fast and it's turning out to be a mighty fine pint.

Getting the kegerator set up.

Who is playing?

Yes good reminder about taking care of the yeast. I should also say the pack was shipped in warmer weather and was ballooned up. Typical for things when they ship to me due to the elevation. Usually I skip the starter because I only brew smaller 10-13l batches. I do put a drop of zinc in the...

Your just being difficult now. All those beers you labeled in your post above are why breweries are failing. None of them are going to keep them in business except for the fruity IPA or the Macro like lager. And then drinkers are wondering why they would pay $8 a pint when they can get a 12 pack...

The sewage er barnyard bitter I just kegged.

Barnyard, the euphemism for cow ****. Now that you say that I might be able to trick myself in liking it. And I just poured a pint from the engine, it's fading a bit. It is definitely the yeast, now it's like a feint sewer/yeasty smell.

Plenty of Italian pils and English bitters out there. Like @Halfakneecap is getting at 90% of the customers frequenting breweries don't want to drink them. So they are typically on rotation for variety for the odd curmudgeon that shows up. This is why businesses go out of business, they do what...

Yeah it's not a cheesy smell its the certain smell you get from Limburger cheese that makes it inedible for most people. I guess it technically could be a infection but I am pretty neurotic about sanitizing. Could yeast actually pick up this characteristic?

Ha or the covid sewer side effect. That's interesting about Nottingham, I would say this yeast reminds me a lot of Nottingham. Mostly clean, well attenuated and not estery at all. I poured a sample from the keg after transferring and the sewer was much lighter than the aroma from the...

Just gypsum and CaCl as I normally do. Enough to get 50ppm calcium in the finished beer. No sulphur either, definitely not a smelly egg thing.

Need a little help from the resident English yeast experts. I brewed a bitter a couple of weeks ago, typical brew day. Used RO water the one different thing I did was a pack of Omega 006 yeast or the whitbread strain. It attenuated well down to 1.010. Ok so here is the problem. It has a hint...

I can finish up the kegerator this weekend. Thanks @Bobby_M

I heard the head brewer quit drinking. Needs to fill his time with something I guess.

Last one from Treehouse. Saved the biggest for last. I am not sure I am going to make it through the whole thing. It's very good, have been very impressed by all of them, although the saison is still my favorite.