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How would Maris otter do in place of the Munich malt? I've been very interested in using MO.

I forgot to add that I do not have the abilities to lager as of now so I couldn't do a bock, although I would like to.

I am looking for a recipe that is super malty and little to no hop aroma. Something like a scotch or a winter ale. I've looked in the recipe database, but nothing has caught my eye.

Well I do like NB but I do like my LHBS more also. Plus, I want to brew in a couple if days and don't want to pay for faster shipping. Thanks for the info. Do you think Maris otter would a good substitute for these malts? I'm ok with it not being an exact clone, I've never even tried the real...

Calls for 5.5lbs Golden Promise and 4.75lbs Rahr pale ale plus some other specialty malts that thy do have.

It's the hope and king scotch ale clone from NB.

I don't believe my LHBS carries Rahr Pale Ale or British Golden Promise. Can anyone suggest any substitutions?

So if I do sweeten it with apple juice concentrate, wouldn't I have to worry about it re fermenting? I have my graff in the keg at 40F. Would it be cold enough to stop it from fermenting further?

So after about a week in the keg, the graff is nice and carbed, but it sure is tart. The only difference I made in the recipe was I used 1lb amber and 1lb dark dme. I used 100% natural pasteurized cider and US-05. I know it's still way too early, but if it stays tart, what could I do to sweeten...

Take a couple of hydrometer readings a couple of days apart, if its stable then I would rack from under it. I've racked under something that looked like that and it turned out fine.

So I bought 4 gallons of Honeycrisp Cider to make Brandon o's graff. It's 100% natural, no added preservatives or vitamin c, it is also pasteurized. Do I need to worry about adding campden tablets to sanitize since it is pasteurized?

So I just bought 4 gallons of Honeycrisp cider (all natural, no preservatives,100% juice and pasteurized). So I plan on making it this weekend sometime after I go to the lhbs. I was wondering how I would make this more towards the sweeter/malty side? I am not against a dry cider, just happen to...

Just tapped my first keg for my first all grain, and this stuff is awesome. Mine came in at 7.6%, so it's a bit hot, but nice and bready with a nice aftertaste of spice and pumpkin. Very good!!

Wow, I did not know it can vary that much just from temperature. Thanks for the info!

So I finally got a chest freezer and a controller for my keg setup. I have noticed the colder it gets, the lower the pressure gets in the CO2 tank. Is this normal or should I be looking for a leak?

What do you back sweeten with?

Anyone using this freezer? Local store has them on sale, just wondering how many kegs its would fit.

Why did you back sweeten it? I've never made cider before, just drank some scrumpys the other day and looked into this recipe and it looks really good.

Anyone use all dark or all amber DME to make it darker?

I watched some videos and none of them say anything about the CO2 line..