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I’m also trying to avoid crystal with this particular grain bill. Nothing wrong with crystal obviously. I just have a pretty solid base expectation for the character I’m shooting for for this one. I REALLY like the idea for a small 5-7% dark Munich malt addition for sure though.

This is all great stuff guys! I appreciate all the input, anything I should be particularly aware of with this style of lager?

Why did you go with the caramunich if you don’t mind me asking? Did you do a single decoction?

Haven’t really brewed for a good 6 months but I’m trying to get a recipe for a good Marzen. I plan to do a decoction, and have a 3 vessel AG set up with 2 whirlpool pumps and a counterflow chiller. I have a pretty good idea of the steps involved ( I’ve done a couple pilsners already) as far as...

I’m in.

Yeah I guess I gotta just dial it in a little better. I’m just trying to be in a good position plan-wise before I take on another 10 gallon NEIPA again, because that was painstaking

that’s actually a really good point! I’m gonna look into that!

That’s some good info to know, thanks for that!

I love my riptide for everything, except the sparge, and my real problem is my own inexperience with the pump I guess lol. I’ve just read that If your sparge process is too fast you risk extracting tannins that lead to off flavors, I’m just trying to get my best efficiency out of my mashing process.

I guess it’s just gonna be a little bit of trial and error, either that or I go with the grant idea. Anybody out there using a grant?

Right. I should have been more specific, my autosparge works great, I run a riptide pump from MT to BK, and it just pulls so fast that no matter how much I mess with the valves it’s always moving the liquid way to fast.

So I’ve brewed about 4-5 beers with my set up with some pretty good success, but the only thing I always have an issue with come brew day is my sparge. I run an autosparge with 2 riptide pumps, but no matter how partial I leave the valve closed I can’t quite dial in how slow I need to sparge my...

The harshness really seems to be mellowing out a week after I kegged it. So I assume it will be borderline drinkable in about a week. I gave the kegs a few shakes and let them sit and they are perfectly carbonated now. Appreciate all the insight!

My dry hop bill was pretty big. 8oz of Vic secret and 6oz. of citra in Muslim bags. Which I split between 2 fermenting buckets. What do you mean by cold conditioning?

I did a starter, this yeast was a BEAST. It went forever.

My c02 was almost empty I discovered so I just changed it out for a new one, hopefully that handles the carbonation issue

I used spring water, but no additives. I fermenter for 6 days, then dry hopped for about 5 days, then cold crashed for 2 days. I’m feeling like I should have fermented longer and probably cold crashed longer too.

I mean it’s smells great, but this harshness and yeast bite is rough. Usually I do rock my kegs, but they got overcarbonated the last time I did that, so I’m a little reluctant. It’s still drinkable, it probably just needs some time to mellow a little. I just want to make sure it doesn’t happen...

I had a rough go with this one. It was a 10 gallon NEIPA recipe dry hopped with Vic secret and citra. Had a stuck sparge with no rice hulls. Then, one of my pumps decided to go during my cooling phase and I had to do a massive ice bath that took almost an hour before I pitched. I made a good...

Just looking for a really good hazy Ipa recipe, I’m not quite as experience with malts yet to put together a good grain bill. I’m looking for something resembling “Dead Wax” by foam brewers in VT. Overall though I’m just looking for a really good super hazy IPA though, so anything helps.