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Jul
18
awarded  Enthusiast
Jul
17
comment Munich and Vienna Malts - Dullness
(and the balance of the mash, the other 60%-80% has been well-modified pilsner malt)
Jul
17
comment Munich and Vienna Malts - Dullness
Yeah, I don't think it's a problem with inadequate conversion. The beers I'm talking about have been only around 20%-40% Munich or Vienna, and between mashing, vorlaufing, and sparging, they've all had at least 2 hours of conversion time at the correct temps. But thanks for this suggestion!
Jul
16
answered Munich and Vienna Malts - Dullness
Jul
15
asked What happens in the bottle?
Jul
10
comment Munich and Vienna Malts - Dullness
Yeah, that's worth thinking about. Thanks.
Jul
9
comment Munich and Vienna Malts - Dullness
Yes, perhaps that was too vague of a question to get good answers. To fully ask it, with maybe 5 or 6 recipes, is probably a bit too complicated for a forum like this. I just wanted to see if anyone else has noticed this trend that I've seen.
Jul
9
answered Can I measure specific gravity a day after sampling?
Jul
9
asked Munich and Vienna Malts - Dullness
Jul
8
answered How do I do a decoction mash?
Jun
25
answered What would happen if I used a yeast meant for white wine to brew red wine or vice versa?
Jun
17
answered Bottling in Jerry Cans
Jun
8
comment Short boil and DMS
That was a great story!
Jun
8
answered Expect the Unexpected: How can I prepare for bottle-bombs?
Jun
8
comment Opinions on base malt: Prairie Malt from Biggar, Sask.
The raw kernels taste great. I love 'em. Nice nutty flavor.
Jun
7
accepted Opinions on base malt: Prairie Malt from Biggar, Sask.
Jun
6
answered Is there anything special needed to try brewing a Belgian Ale?
Jun
5
comment Is there anything special needed to try brewing a Belgian Ale?
It's definitely not the only difference, but it's an important one.
Jun
5
comment What is the distinctive flavor in Warsteiner Premium Verum?
Sounds interesting. Is your recipe anywhere, like on hopville.com? If I can get a similar flavor I'll be happy, but it doesn't seem like it's what's Warsteiner is doing -- that beer is so light I wouldn't think it has anything like dark Munich in it.
Jun
3
comment What's the difference between 2-row and 6-row malt?
Wow, that linked article was extremely informative! Thanks.