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There can be a sweetness to oxidation in some cases (not sure about hops though). I recently brewed my normal LOB (LODO) Helles and an otherwise identical conventional homebrew version of it for comparison, and this morning I picked up on a subtle sweetness in the conventional (oxidized)...

I've got about 180 lb of grain, quarts of yeast, and a few pounds of hops (all stocked up long BEFORE the hysteria). I've got 5 full kegs and can make enough beer to get through probably the rest of the year and then some. I'm good.

Not directly related to the thread, so slight derail: Martin, I am a step-infusion brewer. I've been using BNW for years and devising my own adaptations of BNW to step infusion mashing, but is there any version of BNW on the horizon that would account for phased infusion mashes? As it is, I use...

HB Pale Ale 75% US 2-Row 20% Vienna 5% C-40 Magnum, Centennial, Falc Flt in the DH. 45 IBU OG 1.059 FG 1.008 6.7% ABV.

And who cares if 11,000 people like Rochefort and think it’s perfect - I can probably find 10x that number who think the same of Bud Light.

I mean, I’m not knocking anyone’s theories, but if you haven’t tried it and gotten results pointing one way or another, it’s just an exercise in mental masturbation.

Wow, this has become a really dumb thread. How about this: If you think mashing at 5.8, 5.9, 6.0, hell, 11.9, is fine or even desirable, Why don’t you actually try it and see how it turns out? Then You can report back your findings. THEN your original theory might have an empirical-ish data...

It was probably done fermenting 1.5 weeks ago and has been sitting there oxidizing ever since. The airlock activity is just off-gassing.

I'm with you. No way I would brew 20 batches a year if I had to bottle all the F***ers!

Said the Dormouse

I love Azacca, but I get more passion fruit than mango from it.

Golden chamber pot

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Crystal 40 or CaraMunich I or II would have been a closer substitution. However, while it will be different than intended, it should still be pretty good, except that’s a really high percentage of melanoidin. Could end up a little cloying if you don’t get really good fermentability and attenuation.

As someone who makes 70% lagers, I’ll echo what others have said: do a real lager ferment and real lager storage. This warm lager business is okay, and the fact that it can be done without negative side effects is not the same as saying there is no difference. Do it right.

I've only used it once - too "dank" for my taste. Dank isn't my thing. And I've never been impressed with any beer that prominently featured it (where it was dominant over the rest of a blend). Mainly I see it used in a lot of mediocre-at-best NEIPAs. So is it possible I've missed out on the...

Wait, you mean it may not be the Second Coming of Christ in yeast form (as many folks make it out to be)?

Oh, and Simcoe is an overrated crap hops. Avoid it.

Keep felines away from your beer - no worries about cat piss.

Extract brewed 3-4 batches a year (bottled) for about 18 years. 6.5 years ago switched to all-grain and never looked back. Nothing against extract if you're making beer you like, but all grain gives so much more control.