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I mainly want a malty flavorful brown with reduced hop character and almost no bitterness, a slight chocolate taste along with nuttiness is also what I'm looking for I was thinking of mashing at around 155 to maybe give it a bit more body but I think that would too heavy

Thank you for all the pointers! I'll definitely give toasting the barley a shot. I did have a .75# of victory malt but decided to not do it, I may change that last minute though

Any ideas on how I could add a bit of complexity?

8# Maris Otter 1# Flaked Barley (I like the mouthfeel) .5# Pale Chocolate Malt .5# Crystal 60L 1 oz EKG 60 min .5 oz EKG 10 min WLP005 Irish moss Thoughts?? I plan on brewing this tomorrow and I don't want it to be too sweet. I've also never used pale chocolate malt

Just don't turn into a blueberry Sent from my LG-H871 using Home Brew mobile app

I'm vacationing on the Lebanon ME and Rochester NH border of all places but I'll be visiting my 3 taps for the week haha. Weekend trips to breweries is must

Haha I live in Middleton MA im in Maine for the week

Floor boards? It's a dock! Haha. I can definitely see them being dragonfly's though

I'm in maine, what the **** is this, thank you

I would definitely trust a LHBS over an online company but like I said this is the worst grade they offer. After shipping and the price of the keg itself though Id rather go for $65 from the LHBS

That was both kegs I got They rank the condition by 3 different classes. I guess all 3 ranks should hold pressure but 3 is beat up and 1 is an almost new keg. I would at least go for the class 2's the class 3's are too much of a risk. I know others have had good luck with them Pictures don't...

Just got two class 3 kegs from them and on arrival they held pressure. I released the pressure, filled them with water and cleaner and it leaked a ton out of the lid. I looked and the sealing surface for the lid is bent up pretty bad. I tried replacing the o ring, pressurizing, etc.. no luck...

My BPA I believe finished fermenting with WLP 575 and I've got about an 1.5" of krausen but the yeast dropped. No signs of an infection and I'm at 78.4% attentuation. In the sample I noticed a good amount of diacetyl in the finish so could the yeast still be removing diacetyl at this point...

I've changed it around it around since. I also added a second .5 oz dose of Fuggle at 15 and another .5 oz dose of east Kent at 5

I have the ibu's so low mainly for personal preference, I don't like bitter that much. But I'll see how much that'll change it, I suppose the later additions will keep it more of a soft bitterness?

Thank you I've never used galaxy hops before but I've gotten rid of them since and I'm now using east Kent and Fuggle. I'm also using WLP575 now so hopefully that will get me a good mix of fruity and spicy.

I posted this in the recipe discussion area but I didn't really get much feedback I'm trying to make a Belgian pale ale and this is what I have so far, any suggestions? It's a 5 gallon partial mash So I changed the recipe around a bit and it's now a partial mash 2# 2 Row Pils (Belgium) 3.3#...

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So I changed the recipe around a bit and it's now a partial mash 2# 2 Row Pils (Belgium) 3.3# Light LME 1# Amber Candi Sugar .5# Toasted Malt .4# Bisuit Malt .4# Caramunich 1 oz Cascade 60 min WLP500 Thoughts?

Thank you! I'll probably remove Galaxy then and let the yeasts character shine through more. I also have never used candi syrup so I'll definitely see about giving that a try. I've also never used base grains during steeping but I'll definitely do that, wouldn't that make this a partial mash?