Get back to us in a week and let us know what's up. I'm guessing between the extract, the Munich, and the mash temp that you may be close to done.
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When I use Beer Smith I am usually within a point from being dead on, if not dead on.
Denny . . I know you are pragmatic! (Maybe I an too . .)
So, let me ask a question in response to your question . . Is it not possible to make an objective judgement of flavor without doing a blind test?