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The project just got postponed due to a request from a friend for a winter dunklesbock, it'll have to wait until January. Btw @D.B.Moody I was planning to use the recipe you recommended in my welcome thread!

Will do! I was planning to brew this weekend if I can get all my supplies, I'll keep you posted.

Might as well, I wanted to test the malt on it's own but with low percentages I guess it won't change the overall flavour too much.

That's what I was wondering about. I read on the wiki and on the weyermann site that it's fully capable of converting itself, but struggles a bit if there are other special mats, I usually have a quite poor conversion efficiency so I didn't want to risk adding anything else.

Forgot to mention that, I was planning to do a single decoction mash. I've already done it a few times, I may try to do a double since it's style-appropriate, I just never bothered because of the added time requirements.

Went back to the shop but they were out of S-33 too, so I got both the Windsor and the London ESB and I'm going to do a split batch. Thank you all for the infos.

I just got 10 kg of Weyermann Munich Type 2 and I was wandering if anyone here has tried to do a SMASH dunklesbock with it. As far as hops are concerned I have a surplus of 2019 hallertau mittelfruh (T90) , so I was planning to use that. Any ideas or recommendations?

That applies to homebrewers too? What a strange world we live in...

That's good to know. I am planning on a 1.040-1.045 OG so I may give the ESB a try.

Thank you for the info, I'll make sure to add some.

I was planning to brew a best bitter in the next couple weeks but my LHBS is out of style-matching liquid yeasts. I can get the good old S-04, the Lallemand Winsor or the Lallemand London ESB. I know a lot of members don't like the S-04 but I don't mind it, just wondering if the others will add...

True enough. I usually add some fruit in belgian ales because most of the people I share my beer with do not like a strong yeast character. It's a bit of a common ground.

I'd say so, especially for berries (not that much to discard before processing). I make small batches (2.5 -3 gal) so I usually buy fresh fruit becuse it's easier to find in small quantities, so not sure about the taste part. Now I want to brew a lychee witbier!

Also a matter of personal taste, I don't like beers with multiple fruit additions. If you have never used fruit I suggest you stick to only one at a time. (Or don't, there is no such thing as the Beer Police.)

I've successfully used raspberries in the past. Pulp them, trow them in boiling water for a few minutes and add them preferably in a fine mesh hop spider (or hop bag). If you have a juicer you can just boil the extract and dump it in the fermenter, although I personally think the first method...

Cannot stress this enough. When I first tasted my belgian strong ale after 3-4 weeks of bottle refermentation I found a lot of weird flavours and a really harsh alcohol profile, I even considered dumping it. Now, 8+ months later it is probably my best beer yet. With big beers good things comes...

I'll try it out in my next brew session! Thank you.

Thank you. Any AG recipies on this site you'd like to recommend?

Thank you! Lately I started brewing a few british ales after a spell with german weizens, I got a bit bored of highly carbonated beers.

Thank you!