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Put me on the "just use RO" camp. I used to make very decent dark beers but my APAs/IPAs I wasn't particuarly fond of until I switched to all RO, since the water here is pretty much as hard as yours. RO is not that expensive if you happen to know where some of those RO water stations are, and...

Trying to balance the scale here I usually save the yeast/trub (no washing) of my batches in pint jars. I get three pint jars almost full, and after a couple days in the fridge a bit over half the jar is compacted yeast+trub. I have had good results pitchig the whole jar after decanting most...

Any updates on this? I'm actually planning a german ipa with huell melon, h blanc and mandarina bavaria.

You mention trying to milk the "milky" side of it. I think a good approach, specially since you're starting out, would be to read a few of the sweet stout recipes from the Recipes section here and maybe get inspired by that (in case you want the recipe to be yours yours and not just someone...

For what it's worth, I save all of the slurry (yeast and plenty of trub, my biab bag isn't that great filtering) from previous batches in pint mason jars in the fridge. Usually they end up compressing to a bit over 60% yeast+trub with the rest being liquid on top. I'm able to save around 6 pint...

Good news, aiming to cook my Brown P with M36 in about 2 weeks. Will update with results in 2 months or so as well

I think of Amber malt as Biscuit/Victory on steroids. Any beer where a bit of toasty is welcome (like some ambers, or an irish red) would be a good place to start. Not overdoing it might be key. Brown malt as many have said is great in a brown porter. There are several fuller's london porter...

I know some folks in here will swear that they can tell the difference between a beer with regular 2 row vs one with continental Pilsner. And it is very possible that it's not just their bias speaking, some people do have amazing palates, but the guy at Brulosophy did an exbeeriment where the...

Currently undecided between going with the good ol' S04 for my next Brown porter or giving it a shot with the M36. Definitely let us know how it progresses!

I do notice them tasting different than what I usually get from non-homebrew. But to me they just taste better. Sometimes I'll even taste one of my beers and feel it's "just ok", then the burp will totally sell me on it being good. That happens to all of us right? RIGHT:confused:?

A couple months ago I did Biermuncher's Oktoberfast recipe that is on the site, which has plenty Aromatic (subbed for Melanoidin) and is fermented with S-04. Loved the maltiness on it, and it's just now clicking that the yeast used might also have helped with that. More points to quit on...

I like the "keep it simple, silly" approach. Will keep that in mind in future experimenting. Looks like I'll have to up my beer intake to be able to test all these variables. For science :tank:

Alright, so it looks pretty unanimous that US-05 is likely to blame here. I'll try my next amber with S-04 (I have one already sitting on my fridge) and see if there's any improvement. Next thing is that I'm also changing the malt next time I restock. I have a suspicion that my lhbs doesn't...

So, the title says it all. I've brewed several ambers and ESBs and while I feel they're quite drinkable, I don't get a ton of caramel from them. By a ton of caramel I'm comparing against, for example, Fuller's IPA or ESB which to me have a serious caramel nose and flavor on them. As an example...

Some good ideas! I'll consider swapping some malt out for some Carapils. Guess you can't have *too* much mouthfeel in a winter sipper. I had also considered mashing lower than my usual dark beers (152ish) and added the sugar so that it would end up with a lower FG. I dread what I think of as...

Hi everyone, I need some critique/assistance/assurance on a recipe I dessigned to be our new year's eve beer. I've been brewing for a while, but don't have much expertise in putting my own recipes together. I got heavy inspiration from other recipes I had seen for this one. I guess you could...

Don't think you need to change anything in your mash. Just treat it like any other malt. Also, I'm no expert on honey malt so please take this with a grain of salt, but from what I've read it should be treated more as a caramel malt. Looking at your recipe you have 2lbs of crystal (with...

I'd say at 4oz the only thing honey will be good for is so he can say it has honey in it. Most of it will ferment out and whatever flavor remains should be easily shadowed by the other malts (aromatic is pretty strong IMO) Maybe adding a little honey malt (which reportedly tastes more like...

Funny how we rely on other non-homebrewer people for these opinions. I served several friends pints of the Citra Summer Cerveza recipe that is floating around in the forum (great summer beer, really) and while they couldn't put their finger on the exact type of fruit, they did mostly describe it...

Am I the only one that gets more "tropical" than "citrus" from Citra?