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Targeted 5.44 as stated in the post. I hit 5.36 at 30min in the mash, post boil pH 5.22, did not take final beer pH :/ Yes that water profile worked well. Don't know your situation but good advice is to not mess with salts at first but focus on hitting ur pHs.

Najohns, sorry for the delay. Looking back on my notes, it was 5 days but that was only to get me to the weekend to keg. If you look back at my posts in this thread I reference another thread about capturing true english char from the yeast. The gist is, u don't want to let beers brewed with...

Would love to hear some tasting notes/thoughts from the four: 60F, 70F, blend and 65F. And what the blend gave you that the 65F did not.

Subscribed. I brewed the original version once and loved it. I will be brewing a version of this updated recipe within the next month!

Definitely agreeing with the comments about 1056 and 001 being low acid producers. I'm finding that to be the case with the clean american yeast. I will eventually try a mash pH close to 5.0 to see what happens. APA 1272 yeast: 5.37 post boil, 4.66 final (before dry hopping)

What post-ferment pH are you all getting with this recipe? I used s04 yeast, og 1.048 finished at 1.000 with a pH around 3.79

Both white labs 002 and wyeast 1968 are the Fullers yeast. They are just banked and produced by two different companies. Because of this, they can drift and develop slightly different characteristics (like the chico strain wlp001 and wyeast 1056). Per Cigar City's website the abv is 5.5% with...

the Hach Pocket Pro+ has been mentioned/reviewed by many homebrewers as an accurate inexpensive meter. I use it and am happy with the results.

I kept noticing this on some of my beers and it really upset me, so I switched to a racking cane. Very happy with that decision. But sometimes it still happens, esp on a slow moving rack. In this case, I think it is CO2 coming out of solution during the racking process.

Prolonged being the operative word here. You don't want a Large volume of oxygen (air) to be in contact with the beer for a Long period of time (days). You want to transfer your beer smoothly without a lot of turbulence/splashing. With all that being said, you can have some splashing and some...

Definitely a good beer! Looking forward to the pics. Mine was a little lighter in color too but just barely. The last time I had Maduro from tap and can, the can seemed darker but that could have just been the lighting. As for the body, which yeast did you pitch? I see your OG was 1.049...

@JonM and doublehaul: Thank you for the info on your fuller's yeast batches! I will definitely give this yeast a try on the next batch. As for the latest batch, brewed 10/18/15, I ended up using 1.5lb (10.2%) of Crisp Chocolate malt (~675L) instead of their pale chocolate. I think this was the...

What was you OG, FG and mash temp for the 1968 fuller's yeast?

1056 yeast (Robust Porter) 5.19/4.45 hach pocket pro+ calibrated for each reading

Any updates or tweaks to this recipe? Earlier in the thread you mentioned reducing the pils to lower ABV and reducing the aromatic malt. I'm wondering how you feel about aromatic vs melanoidin; or using them at all? I'm kinda nervous about using these. I'm definitely going to toast some pils...

With 002/1968, at which temp did you mash? What was your OG and FG? I was thinking about trying Fuller's yeast with this beer:mug:

I'm brewing this for the third time this Sunday. The first time I used wlp001, mashed at 154.5F, and even though I was high on the OG (1.076) and low on the FG (1.017) it was a fantastic porter! The second time I used Pacman yeast, mashed at 157.5F, OG 1.071 and FG 1.018, and did not care for...

Just saw this pic, post #71 in this thread and it appears the vol used in Maduro is 2.45-2.?? so idk. I did like mine at 2.0 tho

I kegged mine as well. I did the slow carb method of setting it and forgetting it; did not fast carb at a higher psi and shake. I waited about a week+ before I tasted the first pull. I felt like it slowly changed in taste over the first few weeks. I used 2.0vol of CO2 and think that is the...

Agreed, except for the Temperature-compensated probe; its not the full story. I can't find the thread now, but the temp adjusted probe does not do what a lot of people think it does. The sample still needs to be measured at the same temperature at which the probe was calibrated, otherwise it...