Wow, that was the runner-up?? The winner must be stunning.

Exactly, and this fermentation will be treated with utmost reverence, and the yeast cake washed for future batches of my house lager project.

Was toying with my version of the Morana Tmavé that I designed for Devils Backbone, which was itself inspired by Kout na Šumavě's 14° tmavý speciál.

Could be an interesting experiment for my homebrew plans for next year, along with perfecting my house lager recipe.

I've not done a decoction tmavé yet (planning that to brew in December for my first beer of 2025), but would using the de-bittered Carafa in the mash still add excessive roasty character?

Fatty acids break down and create a soapiness to the beer.

Totally get that, I spend way more time than is strictly necessary combing through those archives for interesting bits of information.

It is indeed, and I would love one day to brew a beer that could pass for Hostomice!

I definitely got aU vibes, too. Which reminds me, I need to take a look at your aU homebrew project again with a view to brewing it myself. I am brewing a 40/30/30 Pils, Vienna, Munich kellerbier this weekend as it happens.