I just had the Ayinger dunkel on tap (in Gainesville, FL). I'd never had it before. Wow. Possibly the best beer I've ever had. I bought a few 500ml bottles of it at the local grocery to take home. Hopefully the bottle is as good.
I looked around for recipes, and saw a couple, but none seemed to have a lot of iteration/comments/feedback/etc.
Has anyone gone on this adventure and have any pointers or suggested recipe?
The beer had such a distinct "fresh wort" aroma. I might be crazy, but I may try adding some fresh wort late in fermentation like you do with fruit, to try to retain that aroma. Maybe even crank the pressure up at that point.
I see wlp 833 mentioned here and there.
I looked around for recipes, and saw a couple, but none seemed to have a lot of iteration/comments/feedback/etc.
Has anyone gone on this adventure and have any pointers or suggested recipe?
The beer had such a distinct "fresh wort" aroma. I might be crazy, but I may try adding some fresh wort late in fermentation like you do with fruit, to try to retain that aroma. Maybe even crank the pressure up at that point.
I see wlp 833 mentioned here and there.
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