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Here are two labels I put together recently.

Maybe add oak?

The different recipe could be bringing the flavor more forward. Looking at your water chemistry again, do you happen to have a water softener? You Na and CL levels seem to be high.

I'm fairly new to messing with water chemistry myself, so hopefully somebody with more experience will step in and correct any info. I was having a problem quite a bit with my beers coming out way dark, and was able to trace it back to too high of a mash ph. This may also cause oxidation in...

Those look like high Sodium and Chloride numbers. Did the beer come out darker than expected?

Looks good to me. As long as you don't have any issues with a stuck sparge, you should be fine.

Warm it back up to your ferm temps and rouse the yeast in there by picking up the carboy/bucket and gently swirling it. You should be okay.

One of the big issues with mispronunciation comes from the fact that umlauts were dropped from the words and never adjusted for by adding an "e" after the modified vowel. trub should be trueb (trüb) krausen should be kraeusen (kräusen) Makes a huge difference in pronunciation.

I second this guide. Great resource. I would also recommend using your research and compiling a chart with your own detailed thoughts on hop aroma / flavor profiles. A lot of times you run into descriptors like "General 'Hoppy' Aroma" or "Pleasant hop flavor", which really do not help.

I force myself to drink all of the mistake as a lesson to never do whatever I did wrong again.

For a good Radler I highly recommend.

They usually use a very basic beer (think BMC type). I believe there are some German regional variants that use Pilsner or Wheat beers.

If they have Victory malt that is a brand name Biscuit malt. Special Roast is going to be darker and stronger than Biscuit Malt. I would probably half the amount if I was subbing Special Roast for Biscuit.

FG was 1.011

According to Mr Malty they are the same and from Uerige. I don't have any personnel experience with them however.

I'll post back tonight with FG (I don't have my notes with me right now). A friend of mine got me into Honey malt. It adds a lasting sweetness, but very easy to overdo. I usually only add a touch of it when I use it. It smells like fruity pebbles when being milled. :fro:

The malt body came through quite nice. I was looking for a pale ale with a little more body and sweetness for the winter. I mashed at 152F, but think if I used this malt base again I might take it down to 148-150. It is tasty (apart from the hop off-flavor) just a bit sweet for my personnel...

Thanks Zeptrey! Do you think it was from hopstanding with the Saaz? Just too much of it? Or maybe it was stored poorly? I just don't want to make the mistake again. Thanks!

I don't think it is DMS. I had that probelm on a brew before and I'm very careful about getting rid of precursors. I usually do a hard boil and don't use the lid on my brewpot at all. The flavor is more grassy, then vegetable I guess. Kind of a tongue coating bitterness to it. Its not quite...

Just to clarify. All hops added were pellets, purchased from my LHBS and stored in my fridge until use. I have never had problems with freshness of hops purchased there, and I am very careful about keeping the hops away from light (store in paperbags in fridge).