For a minute there I thought I was going to get useful feedback
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This one sounds like a "tweener" - the hydrometer tells you it's dry and your tongue tells you it's sweet. If you have enough bottles, you could enter it in both categories and see which one it does better in!
Gonna do my first Hefeweizen, which will also be my first decoction, which will also be my first step-mash (plastic cooler for my tun), and I'm trying out my new oxygenation system as well. Should be, well... fun?
iBasically a Dunkel with Rye instead of Wheat. http://www.germanbeerinstitute.com/Roggenbier.htmlDunkel means dark. I think you are thinking Dunkelweizen. Dunkel in most places means a dark lager. I will quote Herr Dornbusch here.
It's a hefeweizen that uses rye malt in place of wheat. Earthy indeed and very heady and creamy. I haven't brewed a German style rye ale yet but I have used American yeast on several occasions and it is in the top 3 recipes I have ever made. I love rye in beer. It's great. And not very spicy. Just very earthy and bready.
Hmmm I never have a problem. Here's mine today. 2000ml of 1.030 and 100ml of fresh re-used slurry from an APA I kegged this morning. Started at 0900 and high krausen at 1400. I'll chill crash it in the morning and pitch it in tomorrow's IPA.