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do you think the yeast has anything to do with it? I heard that WLP013 has some flavors that people sound odd. Thanks for the advise. Will try it again. Any thoughts on roasted barley versus black patent malt? I see a lot of suggestions for that in different recipes

I could really use some help with this porter recipe. Try as I might I can't seem to make a good robust porter. Or any porter for that matter. Most of them come out tasting kind of like cola or pepsi. Not sure if its something in this recipe. I was trying to do the edmund fitzgerald great...

Glad you mentioned the 50/50 wheat mix. That is exactly what it was. I wanted to add a bit of wheat for head retention. Some beers I made in the past were really lacking in that area.

Thanks so much for the feedback. The recipe called for regular munich malt. Could I just steep the munich the same way I would for other specialty malts like crystal? So far it tastes pretty good although it has almost no hop aroma. I may kick up dry hopping to a full ounce

I wanted to get some feedback on an extract recipe I tried recently. I am definitely new at this. The recipe was originally a five gallon recipe but I tried to convert it in half I am curious to see what people would change to make it better. Especially regarding the Cara Munich Volume 4...