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bringing an old topic back to life...... I've been interested in doing an MLF in mead for some time now. After reading up on it, even though mead has small amount of malic acid..... there is still enough to make itself noticeable. I just mixed up a batch of Mesquite/OB mead yesterday...

@ derm Use these equations to help convert from all-grain to extract amount of base malt x .8125 = amount of liquid malt extract or amount of base malt x .6875 = amount of dry malt extract So 10 lbs. of all-grain would convert to 8.1 lbs. of liquid malt extract, or 6.8 lbs. of dry...

Actually, Blonde Stouts are very much a style of beer, even though in all technicality a "Golden Stout" doesn't really exist.

Stay away from Knee Deep Brewing's Simtra then!! lol I was able to taste it at a Beer Event last Friday, and I was completely underwhelmed with it. Love Citra and the qualities it brings when used in moderation.... I can agree with the same note for Simcoe. But when they're used way too...

I can't stand Simcoe, just for the fact that too many brewers out there try to use it, yet end up with a product that is way to catty and has a nasty bitterness (ahem Simtra by Knee Deep). Even in my own kitchen, I can't seem to find a good balance using it.

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Pohldogg... I actually did consider that when I made my malt bill. But truthfully... the maltiness/flavor between an American 2-Row and a Continental Pilsner malt really isn't that far off to begin with... especially when mashing at the lower end that I did. About the only thing you'd really...

Denny... if you know Jamil so well... you might want to talk to him. I've chatted with him many times on yeast.... he's my go to guy whenever I have questions about yeast. He even agrees with me that clean yeasts are not really "clean", just "cleaner" than most. And I really don't see why my...

Thank you Denny for taking offense to my statement. It is just what I was wanting. Yep... you got me. I just wanted to piss you off. And thank you for correcting my spelling. That was an obvious mistake, and I take full responsibility for it. But that doesn't make my statement untrue. "Clean"...

To throw in my two cents... when I tasted it last year, I was reminded a little bit of Midas Touch. Both beers do have a similar profile, with the big difference from MT being the addition of cocoa powder, cocoa nibs and ancho chillies. So I would say that a good base for it would be the same...

And that's where the gist of the arguments and disapproval on my part stemmed from..... while a lot of the yeasts that were recommended are considered "clean", they really aren't as they're characterized to be..... the yeasts that are characterized as "clean", in the realm of all ale yeasts...

The "argument" Airborne is that for most, achieving pseudo-lagers means fermenting on the colder side of the ale temp range. Like with a Kolsch ale.... DID NOT FIT THE PARAMETERS OF MY EXPERIMENT Kolsch yeast is a bit too attenuating, leaving the beer a little too dry for the style I was trying...

A premature post..... bottles are only in a few days in carbonation phase, but I had to put one in the fridge to try. But... aside from the lack of carbonation.... here's the verdict: Smells like a Maibock. Tastes like a Maibock. Looks like a Maibock. But it's not a Maibock. Regardless of...

I agree that what I'm asking is very subjective in its core aspect. But there is also a very objective measure attached. And yes... a large, split batch would definitely be the way to go... but that's not the method I've chosen. And Denny... I do appreciate your feedback and experience, as well...

Jon.. I have looked at the Cry Havoc yeast, and it's definitely on my list of yeasts to try. Denny... it comes down to what clean can be defined. For me, clean comes with a very neutral, non-estery type yeast. While 1007 and 1056 are clean in most sense, they do still produce either fruity...

While those two are clean... they're not "clean" clean. Those two either still produce a noticeable amount of esters or fruitiness at normal ale temps. Both qualities are not acceptable for lagers, and in my need, are not acceptable for my experiment. The whole basis of what I'm doing is to try...

Ok... I know it's been a while, but today's the day that I will be putting my Maibock with ale yeast at ale temps experiment into effect. 10lbs. of Pale Ale malt, 5lbs. of Munich II, 5oz of C40. Will be using Northern Brewer as the bittering, and Herbrucker as aroma/flavor (1oz each). Mash...

I have a nice, cheap 10gal aluminum pot I picked up from a local mexican store ($20). It works really well, and I recommend it to anyone who can find a similar pot. I haven't tried maxing out its capacity, but the largest bill I've done so far is 14 lbs of grain @ 7.5 gals of water. I do have...

LOL that would be "Chica", Homer! :D

Resurrecting a dead post?? You betcha!! I'm in the mindset of actually trying to brew up a batch of Chicha this year.... but definitely not in the traditional way. I figure germinate the kernels, or get some corn, grind it to grits.... make a porridge, throw in some Amalyse enzyme... the needed...