Recent content by whatstyleguidelines

My Vienna lager with local malt is "Virginia Waits for You"

I recently acquired a used fermzilla, so I'm reading up on pressure fermentation. I know it's pretty standard to ferment a lager or even an ale at 10-15 PSI to create a very clean beer (few to no esters and fusels). However, I was wondering if it's possible to pressure ferment at room temp...

A local maltster in my state (https://www.murphyrudemalting.com/our-products) is producing a special-release malt that is supposed to be 260L crystal malt (pale chocolate malt territory). They describe it as follows: I'm curious to hear what people would do with something like this. Based on...

Given my firm belief that smash burgers are the best form of burger, but an absolute pain to cook 1-2 patties at a time in a pan, I would say blackstone. Or gas with the griddle thingy would work too, but I have no experience with those.

Thanks for the reply! Maximizing pilsner character makes sense to me, it does give a very nice honey sweet character in some of the beers lagers I've had. Would not have thought to use biscuit malt in a German lager but I definitely understand the rational, let me know how it comes out! Love...

I've noticed that recipes for "off-pale" to light amber (generally pilsner-malt based) beers often boost malty flavors in one of two ways: 1) a reasonable portion of Vienna, Munich, or even Pale Ale malt, in the 10-20% range (like using some Munich in a helles, or 2) a very small proportion of a...