If your Munich malt is really ~10L, I'd scale back to roughly two-thirds of what the recipe calls for. The Munich I use is ~7L. Or you could switch it for Vienna, as long as it's in roughly the right color range.
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this would be a good name for a honey brown ale
A lot of times a name actually inspires a beer.
If the SG reading on some hydrometers is "useless" it is because it was done wrong, like a measuring tape where each foot is 13 inches long.
Wyeast 2206 w/ 600ml starter
-I assume it's OK to make my lager starter at Ale temps, so my starter is ready in a day or two(?)
This is a question that I see all the time on homebrew forums and nobody seems to have a definitive answer for yeast count per unit volume of settled yeast. Or at least the ones that claim to don't agree. We have yeast count but then we also have viability and non-yeast percentage numbers and everybody seems to be guessing at all three. It seems the yeast count of settled yeast part should be straightforward enough. Guessing at two variables is better than guessing at three.
He claims that it's impossible to have an ATC refractometer measure both.
I totally disagree.
I bought mine off ebay as well. The SG scale is generally 3-5 points over my hydrometer and worse as the gravities get higher. I've used it for the last 10 batches or so and the variance has been there every time.
You might want to use DME instead of LME and the lightest you can get as well. when doing a high gravity the LME can add a lot of unfermentables that can result in an overly sweet beer IMO.
I was wondering if my soupy mash contributed to the rapid heat loss.