What should I brew?

I do, but I already had been mashing for an hour. Made a good point though and I'll have to revisit the recipe next time.
 
Hawkbox said:
I do, but I already had been mashing for an hour. Made a good point though and I'll have to revisit the recipe next time.
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It will make a good beer as is;), just not white.:)
 
I've been out sick since Wednesday. :( So sorry I didn't respond sooner.
 
Mase said:
Hope you are feeling a lot better!
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Thanks. I'm not entirely well, but I am finally out of bed. You know I'm sick when I haven't had a cup of coffee or a beer since Tuesday and haven't touched a computer or a phone since Wednesday!
 
Yooper said:
Thanks. I'm not entirely well, but I am finally out of bed. You know I'm sick when I haven't had a cup of coffee or a beer since Tuesday and haven't touched a computer or a phone since Wednesday!
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Sometimes ya just need a cup of tea and a blankly. Good to hear improvement.
 
No worries, I figured you had more pressing matters.
 
Apparently I'm not getting notified of responses in my email so completely neglected this.

I brewed it last friday. First time I've used melanoidin. Perhaps if I brew it again I will try swapping it out. Not too sure about their choice of yeast either. Given my novice experience level though and this being published in a reputable magazine I am inclined to try it as is first.

I will probably keg it after two weeks and let it carb for a week.
 
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Yeah I have it fermenting in my garage until it's due to be brought to room temperature. It's chugging away out there though, I made some changes to my version and used Munich Lager yeast, I might use 34/70 going forward though just cause that stuff is really tolerant.
 
Just poured my first glass. Definitely taste the Wyeast 3944. Does not feel right for an IPA. Also a little dark so dropping the melanoidin is probably a wise choice for a second brew.
 
Mine is sitting in a keg in my garage at 8C "lagering". I'll have to try it soon.
 
Actually I've pounded most of the keg. Really nice beer, not very clear but really nice flavour. I think a BRY-97 or something and just making it an IPA would probably be the way to go though.
 
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