It would be. But I'm trying to see what the yeast character is and how it does. So probably only nobles or maybe mandarina Bavaria at 24ish ibu This is what im brewing today! https://www.brewersfriend.com/homebrew/recipe/embed/1416418

I actually have batches at 5.4, 8, 10.5, 12 on hand right now. im brewing the 5.4 today but the other 2 are currently cold crashing and ill carbonate them tomorrow. Ill try to remember to take pictures of them and post it. The Vienna i made is really really good. I think that it is done at 76%...

I ended up going with 10.4 SRM. Its down to 3.1 this morning which is awesome! ill snap a picture this afternoon. My Smoked apricot helles(8SRM) ended up a lot darker then i really wanted it. im probably gonna call it Smoked apricot lager instead of helles.

Super interesting read!

Where did you see the discussions? i would like to read that. I also saw a lot of recipes with choc. I think that the small amount of Spec X(3%) along with the chocolate(<1%) will give a very nice depth to the flavor without adding too much overall caramel/roast. Thoughts?

So reading the BJCP standards for a Vienna Lager, I am confused where they would be getting enough color to be a reddish amber color without adding caramel or roasted malts??? I can obviously add things like Midnight Wheat or Black Prinz, but those are much more modern malts than they would have...

ya thats what i think of as a vienna lager honestly. Mine is a little lighter then this recipe. how does this one look? https://www.brewersfriend.com/homebrew/recipe/embed/1475113 I could go lighter and remove the spec x?

So yall have once again swayed me. I think i will redo this recipe and go for a slightly lighter option. My smoked apricot "helles" came out a little darker then expected. so maybe ill go with a lighter colored vienna? I dont have enought Vienna todo all vienna, so i will have to do vienna and...

thats gonna be very light srm wise right?

What would you change on mine? I am flexible. Do you have a recipe? Also lol i thought this one wasnt too complicated compared to my previous recipes! i guess its baby steps right?

I would give the kviek a swing. You could shoot for a lower fermentation temp to control esters, but overall it should be a decent beer! I personally really like Voss(i think i have mentioned that before on here lol)

How is the beer?

I think technically its within style, but i dont disagree. Im really trying to differentiate it from a smoked apricot lager that im brewing today which is at 8SRM https://www.brewersfriend.com/homebrew/recipe/embed/1462231 I updated it down to 10 SRM. dropped 2#s of spec x and the dextrin

since i toss the hops at 212 and immediately start the cooling(down to 185). I wonder how to add that to judge the IBU pickup? My whirlpool is spinning the entire time(20 mins total). It generally takes 10 mins to go from 212 to 185(depending on my street water temp). So maybe i should call the...

Thats pretty close to my standard golden lager! Interesting to bump it up to 7%! https://www.brewersfriend.com/homebrew/recipe/embed/1427656 When you say hop stand what do you mean? when i write my recipes, i like to add whirlpool hops, I toss them in when i kick on the whirlpool(depending on...

That would be the right time for adding dextrose sugars etc. maybe they actually added dark chocolate(chips, bars, whatever). I would not toss grain right into the kettle.

Looking for feedback on this guy. I have grain ordered, but it will not be delivered until Friday and I need to brew on Thursday. I have enough 2r plus Vienna malt to make this guy. I have plenty of colored malts, just tight on 2 row(about 1.5 bags on hand after tomorrows brew). let me know...

During active fermentation you are likely fine. As it will have some positive pressure.

to me that looks like hydrated finings that clumped up. Do you add Whirlfloc or something similar? if so that could be some that clumped and hydrated. Its very sticky.

It is super common/desirable to add the yeast during the knockout. It helps to mix it in and it gets started faster! We add pure o2 via an in-line carb stone while knocking out. As long as your vessel is sealed and you arent picking up bugs falling in, i dont see why a more vigorous knockout...