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I was just in Buffalo a few weeks ago and picked up a Muskoka mixed pack to drink before and after the Tragically Hip concert. The mixed pack did not have "Detour" but it did have "Mad Tom" IPA, which was solid. I did not detect any specific or unique yeast flavors in "Mad Tom," "Twice as Mad...

A wheat malt that is 10L is a dark wheat malt, similar to Munich malt. If you use the dark wheat, I would expect it to add a more pronounced malt flavor. If you are using wheat for its head retention benefits, stick with the 1.5L. Caracrystal Wheat malt is simply a crystal malt made with wheat...

Yes, you can substitute C-40 for Caramunich in this case, especially since it's a small amount, mostly for a color adjustment. How dark of wheat malt do you want to use? One pound isn't a high percentage, so I don't think you would have a huge change in flavor unless you're using a especially...

I would keep the 1 lbs of Munich and add a few ounces or Cara Munich on top of that. Saison is a very broad category, so you can certainly have a hoppy one if you want. Most common examples focus more on a firm hop bitterness with only low to moderate aroma hops. 25-30 IBUs and one ounce of...

Did you have late addition flavor/aroma hops? If so, it is possible that the decay of the potency of these hops over time is decreasing your perception of bitterness. I don't see mention of simple sugar. A Tripel can easily take 20% of fermentables from simple sugar, which may help a lot. When...

Your malt bill looks good and I have made a very similar recipe before that turned out well. If you want to make a color adjustment, I would suggest a couple ounces of carafa malt or perhaps a few ounces of Special B or Cara Munich. I would mention that you don't have to use candi sugar, and...

It is perfectly acceptable to use rice instead of corn in a cream ale. If a gelatinized rice such as flaked rice or minute rice is not available, you can easily cook white rice and then add it to the mash. The point of the corn/rice is to keep the body light and the finish dry, not to add a corn...

I spent time there in December and my favorite was Rapp. It's across the bay closer to St. Pete, though. I tried 10 of their beers and 8 of those were winners.

Check out T-58 dry yeast. I just brewed a beer with it and the temp never went above 65 F. The resulting beer has a very noticeable pepper flavor.

I always raise the temp to at least 65-70 on lagers in the last few days of fermentation (around day 7 or 12 or so) - this is known as a diacetyl rest. So basically you got a d-rest on autopilot, no harm done, in fact it could be beneficial.

I think Golden Promise and Munich are great base malts for the flavors you want. 35% specialty malts is a lot. Most beers will have 20% or less specialty malts. Honey malt will give you sweetness, but 2 lbs might be too much. You might want to consider cutting some of the biscuit malt, too. 3...

I brewed an IPA last year that I thought was very juicy. It had equal portions of Amarillo, Simcoe, and Centennial hops. I used an ounce of each hop in the last five minutes of the boil for a 5 gallon batch. It was juicy, citrusy, and piny. I think I associate Amarillo the most with the "juicy"...

Thank you, KingBrianI, for starting this thread, and thank you, bierhaus15, for all the great advice. I took advice from this thread and made a special bitter that turned out great. I used Baird's MO malt as a base (88%) with some C-120 (6%) and some aromatic malt (6%). Water was adjusted...

I'm now drinking a version of this beer and these are my thoughts: 60% - domestic 2-row 40% - malted wheat OG - 1.046 FG - 1.010 ABV - 4.7% Wyeast 3068 1 oz Hallertauer for 30 minutes 1 oz Tettnang for 5 minutes Used a zester to get the rind of all 4 blood oranges. Boiled some water...

If you're using light malt extract, I find that 8 oz of chocolate malt in a 5.5 gallon recipe is pleasant for a dark mild. 8oz of pale chocolate malt is a good option if you're worried about it being too much or too harsh tasting.

Most Doppelbocks are made with a high percentage of Munich malt, up to 100%. I recently made one that was 70% Pils and 30% Munich, and I was disappointed with the maltiness of the beer. In the future, I plan to use at least 60% Munich malt. If you are looking to make a Doppelbock that is like...

The one thing I will warn you about is how easy it is to drop the thing. Last weekend, mine slipped out of my hand over a bucket of sanitizer solution, and it reminded me of one of those basketball shots that hits the rim and bounces around for what seems like forever, until it either sinks into...

I recently brewed a 60/- with White Labs Edinburgh, their Scottish strain, and it also had virtually no krausen, just like the Wyeast. It really reminded me of a lager fermentation.

I'm partial to Scottish ales myself. Scottish 70/- 90% Golden Promise or Maris Otter 7% Crystal 20 3% Roasted Barley Target OG: 1.035-1.040 Mash at 156 F Use Scottish Ale: Wyeast 1728 or White Labs Edinburgh: WLP028 Boil 90 to 120 minutes Shoot for 9 to 17 IBUs using only one...

Does your LHBS happen to be American Brewmaster? They have mild malt, which is the cheapest malt they have. I bought some there a couple months ago and used it as the base malt in a brown porter. I'm drinking the porter now, and it came out very nicely. I'll be interested to see what you think...