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What do you force carb this recipe at? I'm trying to do a good dunkel to match what you find around Frankfurt, and this sounds about right.

How'd it turn out? I love being in and around Munich/Frankfurt and Dunkels you find there. I'm trying to find a recipe that recreates that experience, and this is one I haven't seen before. Just curious to know what you thought and whether you'd change anything? Thanks.

Dude, so cool.

I'm about to build my own sculpture, and have been researching NG burners to death. How big is the blichman in terms of dimensions? It looks like it's perfect for what I want to do, but I'm going to be limited to 8 gallon kettles (14" diameter) in size based on where I'm going to be able to put...

I have been searching, and may have missed, but I'm looking to answer a question for a new brew sculpture i'm building to fit in a custom space in my new home. It will look similar but smaller than the one at the link below. http://hbd.org/discus/messages/366/33621.html A friend of mine...

I thought it might be a good time to upgrade as well.

I'm just working this up for a 2.5 gallon batch (I ferment in Mr. Beer kegs for space reasons), and am wondering if the Wyeast 3068 will work, and if so, should I use half the pouch? While reading the 3068 notes, it says that too much can cause sulfur and too much attenuation. I don't generally...