+1 to adding some aromatic, it really does accentuate the malt, I would also consider bumping up the mash temp and try to get a bit higher FG
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Well, the reality is that in order to succeed in the industry you need to produce what sells and if the trend right now is to make over the top beers because that's what the general public is seeking out then you have to brew it. I've said this before, when I go to various ber festivals every brewery represented has a major hop bomb, high ABV beer in their lineup and in some cases, every beer they offer is that way and the lines for them are looong! This works well for me as I try to find the things that aren't over the top and the lines are usually smaller, the beers are usually better and the people serving them have more time to talk about their craft and spend time with you:)
I just had this conversation with a friend and we agreed, its getting more difficult to find beers that aren't about being over the top about everything!
I guess I can buy that. It's obviously more about the marketing than the beer. Everyone is trying to differentiate themselves and the only way they can find to do that is by topping the next guy's hop bomb or high gravity offering. Makes sense from a $$ aspect.
I guess you can't differentiate yourself with an exquisite saison or phenomenal nut brown ale.
This is now why I homebrew. It's getting harder to find good beer
You should be OK without any extra yeast as long as you're patient. It doesn't hurt to add a little extra at bottling as an insurance policy if you'd like. But you need way less than you think you do. One or two grams of US-05 at bottling is all that you need for a 5-gallon batch. If you use too much yeast you will get a lot of trub in your bottles.
5 hour all grain brew day is pretty good in my opinion. it's about how long it takes me to brew a 5 or 10 gallon batch.
as everyone else has already said, stick to it and it'll get better.
I've been brewing for about 8 years, all-grain for about 4, and though my results are consistent and to my liking, I've always been curious on how others approach or conduct their brew day. if you have any experience or opinions on the following questions, please respond, any help would be much appreciated!
1. Hop bag during boil, or add hops straight to kettle?
2. Whirlfloc or Irish Moss? 15 min, 10 min, or 5 min?
3. Decant yeast starter or just pitch everything?
4. Whirlpool or just dump into primary fermenter?
5. Length of primary fermentation? Someone told me recently no less than 3 weeks.
6. Use of yeast nutrient?
7. White Labs or Wyeast?
8. Storing grain? In the refrigerator?