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I was thinking something very similar ... dialing back subbing in Carafa Special.

I brewed that recipe two years ago and had all sorts of efficiency trouble. I think that was before I started milling my wheat separate, though (a singular change which caused a 10%+ jump in BH efficiency in wheat-heavy brews). It didn't occur to me to review it before hunting down a different...

My assumption is that doubling the Carafa II would bring additional roast so I'd want to slightly bump the sweet, too.

Could something have gotten into a crevice on your Tilt?

I want to brew a dunkelweizen and have been searching and comparing many different recipes. I'm looking for one that is >20 SRM (for looks, not flavor) and has that notes of fruitcake and banana. The closest to what I've been looking for is from TheApartmentBrewer on YouTube: It is a little...

66.4% for Wyeast 2112 California Lager. Expectation was 70%. No starter ... still working on making that a consistent part of brewing process. FG was 1.017 and expected 1.015. I use a basic (ie, cheap) refractometer and convert so I assume I'm "in the ballpark" with any numbers.

It doesn't sound like you are using a floating dip tube so the first pint or two from a keg after resting for a few days is going to be very yeasty. How much beer have you dispensed from the keg so far?

I'm actually wondering if I wrote down caramunich II instead of munich II on my grain bill at the LHBS. Next time I'm in I will see if they can pull the order and compare. Maybe that will solve the mystery. I try to learn something on every brew ... even if it wasn't the actual cause, just...

Could certainly be I am focusing on the wrong thing or even that my expectations were wrong. I went to Munich because that was a notable variance from the recipe when I looked at my notes. It is informative that Munich II shouldn't cause that much of a difference. Maybe the best course of...

Short version: I used 10% Munich II instead of Munich in a California Common. Could this be the cause of the unexpected caramel forward flavor? Long version: I recently brewed a California Common and it came out really good. Like multiple people commented multiple times unprompted on how much...

You don't need to give up beer to lose weight. I went from 210 to 170 since Jan 4 of this year following a simple CICO (calories in, calories out) diet. I used the free LoseIt app to track calories in and set my budget to 2 lbs per week (anywhere from 1650 to 1500 calories per day). Generally I...

Are you pressurizing the source vessel or cross-connecting the gas posts of both vessels during transfer? That is, is it possible that you are fighting a vacuum in the source as it drains or pressurizing the target vessel as it fills?

Sounds like it should have mixed well doing it that way. I think you would have noticed something off otherwise ... like it being really thick when transferring or a burnt sugary mass being left in the bottom of the boil kettle. I put your grain bill into BF and came up with 15.69 lb of grain...

How did you add the honey? Are you sure it was thoroughly incorporated before you took your measurement? Is it possible it was still sitting as a thick mass at the bottom of the kettle?

Is your home wifi composed of 2.4 and 5 ghz networks that are named the same? I have seen wifi clients that act exactly as you are describing when they don’t truly support 5ghz. If that is the case you might want to try separately named 2.4 ghz and 5 ghz networks. This is not always possible on...

I just did a triangle test with my version and the real thing. My version is a smidge darker and more citrusy. Comparing my recipe to the original, I used less 20L. I think if I bring that from 12 oz up to 20 to 24 oz it would bring that sweetness in that would balance out the citrus acidity in...

I was thinking Lutra because I won't have access to my ferm chamber (its going to be dedicated to getting some Oktoberfest brews in progress) and because I just used it for a mexican vienna psuedolager that came out pretty good fermenting at 72 F. I don't think I've done a "warm fermented...

This is on my radar to try this summer. Why the switch from wheat to carapils? Any benefit to swapping out another 8 oz of pilsner for white wheat? Maybe to bring a little haze and hint of that wheat bite to the party? I'm kicking around the idea of using Lutra on this and fermenting around 72.

Thanks for the tips. I sat down with the category descriptions and the beer. Other than it being slightly lighter in color it really fits in better with 2B.

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