Ba dap ching!
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Point taken. Your Alt comparison is a good one as I can relate to it.
I've never had authentic examples of Alt but I doubt the Germans are using Simcoe, Amarillo and Cascade. Those varieties combined with late additions allow me to get hops character through even with the caramel character.
I agree with the approach on AIPA. I use 90% 2-Row and 10% C-20.
I don't consider 2 base malts and 1 crystal malt to be a very complex malt bill.I don't either, but it does add complexity flavor-wise which I like in a pale ale.
Tried that exact setup in my 70 qt. Coleman Extreme and found that it didn't drain as well as with my Cheap'n'Easy setup.Wonder why. If I leave more than a cup of liquid in the tun, it's because I choose to. Maybe the altitude.
Yeah, that's GOT to be it!
Those bills are too malt focused to enable the hops to exhibit. I would knock the munich and crystal down appreciably to leave a malt flavor that is more 'singular '.
Are you saying it isn't yeast at all or does the OP live downwind from a brewery?+1 to looking like a classic yeast fermentation. Looks like when a krausen starts falling back into the beer.
Except for the fact that wild yeast generally does not form a yeast head.
Thanks again for the posts and advice, I will learn from this mistake and tone back my crazy recipes for awhile until I can consistently make good beer with all-grain.