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I would do another run with the Marris Otter and Amarillo, try adding a few specialty grains though, Caramel Vienna is a really good addition, I did a brew just like that a couple months ago with 10Lbs M.O. and 2Lbs of C.V. and it was one of my best so far

that sounds pretty bad....I was given an olds family recipe quite similar except it was to be drunk straight after fermentation with out carbonation...I choose to skip that recipe

I crush my grain using the mill at the homebrew store, no idea what it is set too. I thought more than 2 weeks on the dead yeast would contribute off flavors? I added a single smack pack, something like 100 billion active cells, the temp is because thats what my room temperature is without...

I've had blue dog mead on a few occasions and its very good. I don't know a whole lot about meads having tried only 4 types but the blue dog is one of the better ones. It is kind of dry and not very sweet or much honey aroma and flavor compared to some, I'd say it reminds me of a sweet white...

Grain bill 10 lbs 2-row organic malt 1.50 lbs carared malt 1 lb victory malt 1 lb carapils 0.50 lb french munich I looked at the recipe card and my mash temp was 152 and dropped to 147, I did not preheat my mash tun and my thermometer is a 6 month old bremometer from Blichmann and I've never...

I've brewed 6 all grain batches without problem but my last 2 have had an SG of 1.050 and 1.053, that number seems under par for using 14lbs and 15lbs of grain. That's not my biggest concern but may possibly be relevant. The biggest problem is after 2 weeks in a primary fermenter and 1 week...