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Unfortunately it was a dumper. It was only 0.65% ABV after 3 months in the fermenter. There definitely was some Brett or lactobacilis present because there was a pleasant acidity to it but there was an additional off putting funk to it. Idk if I was premature in dumping it but I felt like it was...

Pretty pumped about this. I decided to do a 1 gallon batch of a lambic-ish beer. I say lambic-ish because there were some adjustments I made to the process for time/inexperience with the style. My grain bill was 66% Belgian Pilsner malt and 34% unmalted wheat. I did a stepped mash with turbid...

A little update to this if anyone cares: I did some research on BJCP guidelines. I updated my grain bill a bit to include some flaked corn and we will now officially classify it as 2B - International Amber Lager? ;) I am thinking about using Pacific Jade. Still wanting to hybridize the old vs...

Yes, I guess this is more accurate. My inspiration is more akin to Devils Backbone Vienna lager, which I know is not actually a true Vienna lager.

What I’m trying to achieve, I guess is a Vienna-like lager that doesn’t use just typical Hallertau or Saaz etc hops. I have no problem with noble character and in actuality that’s what I’m looking for. But I’m also not opposed to using a new breed of hops that might impart flavor or aroma that...

This was the type of feedback I was looking for. I don’t want it to be reminiscent of an IPA in any sense. So loral won’t be the route I take for sure.

I appreciate both comments and the feedback, but please refer back to the beginning of the OP. I mentioned I recognize it’s not traditional, nor is it my intention. I’ve seen all 3 of those specialty grains used successfully in Vienna lagers. I might take Dlands suggestion and drop the Munich in...

Are you looking for something really juicy? I feel like trident or ekuanot hops would be good choices for this.

Hey all, I am going to preface this by saying I know my recipe is not quite "traditional," and frankly that is what I am going for. So if you are going to get on me for going against the grain, this post is not for you. I am first generation German-American so I wanted to find a hybrid of both...

I am brewing up a coffee blonde for a microbrewery I work at. I’ve never used coffee in beer and don’t really know where to go with it. Do you use a certain roast? Whole beans vs grounds? How much coffee per gallon?

Trident hops may be something worth trying as well. I’m wanting to use Denali because my dog is named Denali and the way I got her is tied to my time working at the brewery. But like I said I will look into Trident hops for something as well, I’ve never heard of them.

I see where you’re coming from. Thanks for the suggestions guys!

I was leaning more American given I want to do west coast style, so 2 row it is?

I’ve never used Denali so I can’t say for sure but from what I’ve read it’s piney/citrus with pineapple, no?

Hey all. Been a long time since I’ve posted on here. I’ve grown a lot over my first year as a home brewer but I also still have a lot to learn. I work as a beerdender at a local brewery as a second job. I’ve been offered a position as a pilot batch brewer to supplement our tap list. The owner...

I’m one batch ahead of you and the last 3 (one is lagering right now but when I took a sample going into the keg it tasted great) turned out each better than the last. My first was a neipa from a lot like yours where I also didnt control temp. Ended up oxidized from the bottling process I think...

So my initial recipe was something like 10% smoked malt but I reduced for fear of it becoming overpowering as I’ve never worked with it before. Do you think that would be enough?

Seems to be the consensus so mash it is!

When I was doing some research I remember reading people do both in the mash and the boil so I was a bit conflicted. Although I guess it would make sense to mash some as well to get some points out of it like suggested above. Maybe mash half and boil half?

I’ve decided to go with smoked malt. Seems like I’ll have more control over the smokey flavor - want just a subtle touch of smoke. Recipe as it stands is for a one gallon batch given my set up but I may make this into a 5 gallon batch (a friend of mine might be giving me some free, larger...