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I also forgot to include, I homebrew a double Bock, which isn’t necessarily a winter beer, but sure is great in the winter of a snowy day.

I love winter seasonals, do you? Which ones? O’Dell isolation ale- dark, malty, slightly sweet, quaffable, delish. Avery Old Jubilation, English Strong- classic, complex, so malty and delicious. Left Hand Fade to Black, dark rye ale, so many flavors, contemplative. Great Divide Hibernation Ale...

Sorry, autocorrect.

Welcome to the hobby, and the group, from Colorado :mug:

Watched this on Amazon prime, highly recommend it. I am not a noob when it comes to brewing, but I am far from expert. When the show gets into what it takes to become a master cicerone, I was amazed. It seems that you have to be virtually expert in every aspect of beer. Respect.

A slightly larger fermenter is the only thing I can think of.

Belle saison?

Boy, basic brewing, Zymurgy, brewlosophy

Maybe cheap vodka?

It sounds to me like oxidation as well. Unless by chance you left the bottles in a hot garage, then it could be yeast death.

Welcome back to the hobby, and to the group, from Colorado :mug: Lived in Dunnwoody and Marietta for years.

To me, most flavorful beers are best at 45-50.

Love the glass, love that beer.

Great book on a real hero.

It seems most conical have silicone gaskets...

Drooling.

I would use both units at full power to get up to temperature, and then after your mash to get up to the boil. To maintain temperatures for mashing, probably only the unibrau. Boil, likely both, throttled down.

Welcome to the hobby, and the group, from Colorado :mug: sounds like a strong start!

Xlnt.

Welcome to the hobby, and the group, from Colorado :mug: