BTW - I get a smooth chocolate flavor in my brown ale by using Simpsons Chocolate Malt and a healthy dose of flaked oats.
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I'm locking that it.
10 lbs weyerman light munich
3 lbs munich 20
2 oz carafa 2
I think for my next beer we'll do an IPA by forum consensus. That ought to be a nightmare lol
Several excellent brewers in my club have come to the conclusion that dark Munich malt can be overdone in a Dunkel. They are trending to much higher light Munich malt percentage with touch of carafa (around 1%) in the grist. Anymore carafa than that tends to impart a perceptable roast note in the beer.
What I mean to ask: would anybody be able to taste the difference between 2-row and pale in a double blind test?
No matter hold cold it gets or how much snow comes, a half liter of Oktoberfest is sure to make it all alright!
If you can purge the fermenter, then rousing by bubbling CO2 through the beer will be even better than increasing the contact area.
Sure. Warm temperatures help. Keep it above 55 or even 60 F to speed things along.
I know this is true if yeast it present, because the elevated temp activates the yeast to consume the diacetyl. But are you saying that simply raising the temp will do the same thing?
The algae is on the inside of the coil, or the outside? Is it green? This seems like a problem with moisture leftover during storage. If it's the inside, you could blow it out with CO2 after cleaning.