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Mar
15
comment What water profile should be used for a Maibock?
Thanks. I was starting to come to the same conclusion, but it's nice to get a confirmation. The recipe comes out as 7 SRM, so I could probably go either way. I think I'll go with "yellow balanced." I can always tweak it next time if it doesn't come out just right this time.
Jan
17
comment How much “speise” in a Hefeweizen?
Great link, but it is broken for me. Here's the fixed version: Accurately Calculating Sugar Additions for Carbonation
Jan
14
comment When modifying a recipe, should you scale hops based on alpha acids?
Yes, it was a typo. Thanks for pointing that out. The times should be the same as the original. I updated the question.
Jul
5
comment Brewing Solid Things: Can Leftover Yeast Be Used for Bread?
The former, although the grain probably wasn't "spent". The recipe called for steeping the grains in the hot water for 20 minutes before adding the malt. The grains darkened the bread and added a good bit of flavor.