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I'm a big proponent of NOT adding your dark grains at mash out. If you have an understanding of your water chemistry and adjust as necessary for the style, and have a generally reliable process, you'll be fine. I could see maybe doing it for this particular style, and being that you're new to AG...

From last weekend; my last brewday of the year so figured I'd go out with a bang. Yes, that's a full size keg mash tun. Yes, my efficiency and other numbers took a big hit, and brewday was a nightmare in almost every way. But at the end of the day I ended up with 11 gal of my gruit-inspired...

Tried my hand at a skibsøl over the weekend. Did basically this exact recipe: https://beerandbrewing.com/recipe-right-proper-skibsol/ I made a couple dumb (but probably insignificant) mistakes, so we'll see how it turns out.

There was a comment recommending not using 1728. My experience is that I find it gives a bit of a minerally, but otherwise very clean flavor, and usually attenuates beyond the specs at lower (for an ale yeast) temps. I always wonder why I don't use it more. I wouldn't bother with carapils at all...

I love it in my oatmeal stout. Seems to me to be just a matter of warmer ferment = more esters. Most recent batch was fermented at the exact temp you mentioned, and yeah, not a lot of that characteristic. I would just go warmer.

If you haven't checked since this post, the score sheets have been posted. Very minimal comments; 1 of mine was barely legible. My non-medaling 35 oatmeal stout had largely positive notes.

Kegged my porter, and sampled 1 part of the marzen split. Also helped out bartending at a local brewery since they were short staffed for their Oktoberfest. And I got a decent score in a recent competition, but no medal.

Yes, great beer; even named my dog after it! Edit: his name is "Korby" to be precise.

Finally kicked a beer (keptinis) so that I could put the oatmeal stout on. Also it has been a bit since I actually brewed due to not really needing to, and dealing with the weather. But final prep was made to brew a koyt beer tomorrow.

Only been there once myself, but their beers aren't too hard to find. Yes, they do VERY well made lower abv styles that are nearly flawless. I did a tour there and they had just added new tanks recently. The head brewer said: "When most breweries add more tanks, it's so they can make more beer...

@Dgallo mentioned The Warbler, and I will second that. It's a small operation - only 2 official employees. But the head brewer/owner has been in the business since his college days. I'm a little biased as I've become good friends with him, but the beer is (mostly) objectively very good and well...

What an adorable little angel. I feel your pain. About 1.5 years ago, my wife and I lost our first dog together, she was 14.5. Coincidentally, our current dog is actually a schnauzer-yorkie mix, though he looks a bit different than your girl (as you can see in my profile pic). She'll live on in...

While I love the idea of a dark/black bock, this seems to me to be a Baltic Porter, style-wise.

Did my marzen yesterday. Did a split batch to see what effect the decoction is having. It was a long, complicated brewday with a lot of moving parts, but very curious to see how it comes out. (edited to cross out my license plate just to be safe...)

Dumped the IPA since it was terrible, kicked the common, cleaned both kegs & lines, kegged the Fredersdorfer bier & keptinis and put them on tap, did a new batch of hop water. Going to be a bit before I really need more beer, but I had time today so brewed an oatmeal stout.

Since I like a big roast profile in my stouts, I prefer a darker one; 300L is lighter than most chocolate malt. I have to be sure to ask for it though as my LHBS defaults to the 300L unless specified. The first time it happened I thought they gave me the wrong stuff...

All right, package came yesterday, so all set here.

Anyone like death metal? Local place (Rare Form brewing) did a collab with Skinless, and they were there for the release party. I actually have a tattoo from the guy that did the cover art as well (already had it, didn't get it because of the band lol).

For the record I'm still waiting, but I've been in touch. Hopefully not too much longer based on our last conversation. Edit: looks like he beat me to commenting

Thanks! I attribute it to the yeast more than anything. My first time using novalager. Fermented fast, clean, and flocc'd out great.