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In regards to the crystal sweetness you mentioned you were looking for, why not remove a small bit of wort and boil it down to a syrup? Wouldn't that impart the crystal-like sweetness? That should be a good place to start I think...

I actually really like the taste of the tapwater from my city. Go an hour away though and I hate it.

I don't think that corn adds any enzymes to the mash, which is why it can't be used as a base malt (needs to be mashed with barley). Anyone know if popping the corn would gelatinze it? It would be weird to have to pop the corn, then cook it in order to have the starches readily accessible in...

"fresh cut grass" use to describe the aroma of certain beers. IIRC, it is related to the hops. What was your recipe?

So you are telling us you lubed your bung? :drunk: Wrong forum.

Be VERY careful with the mollasses. I once added 2 ozs and I ended up with a molassesbrau. It was however, a much lighter beer than the one you are planning. I seem to recall that an old ale is one of the few times where it is actually desirable to add a little bit of sugar to boost the...

It is worth a shot. Are you going high OG or low OG? Might make a big difference on how much you want to use.

I can't say for sure, BUT: I live in toronto and wild mint grows everywhere in the little ravines around here. If you were up for some exploring I'm sure you could come across a bunch. Good Luck. Dried herbs taste like crap compared to fresh ones IMHO. good luck

I think this is a great idea. I myself am scaling back on my specialty malts to get a better feel for my base grains. I don't have a clever name for it though ;)

My hydrometer cylinder is about 250ml. Sanitize a pyrex measuring cup, dip it in the primary, pour into the cylinder. EDIT: I sometimes strain out the hops before going into the primary, but sometimes I just cant be bothered. Never noticed a problem

Sounds simple enough to me. It just seems that every recipe I see has a little crystal or a little something else in it, and I want to have an extremely simple beer to get more in touch with the most basic of beer flavours. I need to understand my canvas before I worry about the paints.

Howdy: I'm going to make an assumption - Many of us are guilty of of going too far with a recipe. We (I mean me) need to "get back to basics" as it were instead of going "hmm, maybe this special B with a little Munich and a little light crystal might be nice. I am thinking about making a...

What are you...British? ;) I like 'em too

Fermentation is in the explosive stage for the lager yeast, the ale is starting to quiet down a little already :)

I can tell you that I wouldn't consume them, but I bet you could find someone who would ;) I am going to sleep. goodnight

It sounds incredibly interesting either way. Go for it! I've had nothing but bad experiences w/ molasses though. Yeah, brown sugar is just refined cane sugar w/ a little molasses added. Good luck! I brewed 2 today FYI, a munich dunkel/steamer, and a 2nd runnings for a lawnmower version...

I say stick with a high OG. With all the different flavours going on it needs to be a largish beer. IMO. Maybe cut out the brown sugar? Should still give you 1.055 or so...

Anytime. take it with a grain of salt of course ;) I think the extra head retention additions might be a good idea... My oatmeal stout formed a head but it disappeared VERY quickly. I had no head retention malts tho...

As I understand it oatmeal adds to mouthfeel which is why they are often called "silky." There are oils, if I remember correctly, in the oats that really get in the way of a stable head though. You just have to decide what you want. silk or head? Fair enough on the vanilla - I used 4 ozs of...

Looks like fun. I often do two or three at a time to maximize my all-grain productivity. Have you done the Oatmeal cookie ale before? looks interesting. I'd be curious to know if the oats kill the head retention like they did in my oatmeal stout from my nooby days of old...it was quite...