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I wasn't saying that was the issue, but that more as a general rule, I've heard not use use water heater water for cooking/drinking. I use RO myself, and it heats while I mill my grain.

OP, you mentioned using 130F water from your tap. Is that the same water you had tested? I've always heard you should not use heated water for drinking or cooking. There's a sacrificial anode in the tank that corrodes into the water (so the tank doesn't corrode), so the report may be off if you...

One tangential issue here is that 'Munich' means different things for different maltsters. For Weyerman, there is type 1 at ~6L and type 2 at ~9L. These are highly kilned base malts that you can make smash beers from, etc. For Briess, there is Bonlander at 10, Aromatic Munich at 20, and Dark...

I had good luck with 1 Comet: 1 Citra: 2 Azaaca

I've had luck sprinkling in some wine yeast into the bottles after filling right before capping.

My sanke is a 1/4, not 1/6, so there's plenty of space there. The corny is for when I want a smaller batch because the beer's better fresh or I just want a slightly smaller batch to keep taps rotating.

I'm fermenting in either a corny or a sanke with a ball-lock cap with floating dip tubes. Blow-off purges santized serving keg, then close transfer. yay.

if it's hazy, it will not be dark, but a very muddy-looking brown.

For posterity, I have loved Hornindal in Fruity-hopped IPAs and Pales.

With 3711 or Belle, you can add crystal, mash at 160, and you'll still get there without sugar.

Thread Resurrection! I have done a lot of brewing like this in the past. See the links in my signature for more ideas. Planning to brew a pils tomorrow and split into a Belgian IPA with some sugar added.

I'm planning on brewing up a double batch of all-pils beer. Plan is a modest bittering addition, then when the boil is done I'll drain off half of it. This half will get lager yeast and ferment cold, lager, etc. The half remaining in the kettle should get a few ounces of hops, a couple pounds...

Dogfishhead India Brown. Look up clones.

I decided to brew a Black and White IPA one time: a wheat based IPA, but with some dark malt in it to also be like a Black IPA/CDA. I thought the name sounded clever, I often like wheat in my IPAs, and thought a dark one would be cool, too. It turned out brown due to a bit of haziness.

I haven't had that beer, so just going for a smooth, creamy version of stout. The head issue isn't a dealbreaker, just the only tweak I can think of for next time. Also, don't oats have high protein? I thought they were a bit oily and that's what kills the head.

I didn't take great notes, but I think it was upper 60s to low 70s. I was planning a slow ramp up to 70 over a week or so.

Brewed this up and I've really been enjoying it. I love the roast profile with the pale chocolate mixed in. I ended up having some mash recirculation issues which meant that my mash temps ended up being lower than planned. I did a 90 Min mash that spent most time in the upper 140s, but got to...

You could definitely up the crystal. When going to lower gravities I don't like to think in percentages as much as take a standard IPA recipe and cut base malt. You have the same amount of specialty malt in the glass, but less alcohol. I find this helps combat the thin-/wateriness without being...

Whatever gets you the bitterness you need.

spunding valve?