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I just bottled my 2017 version. In my previous batches, I didn't find it had enough chocolate flavor. Last time I tried to add cocoa powder but found this gave a mild milk chocolate flavor instead of dark. This time I decided to go with increased roast grains and since Urbain notes somewhere...

Pannepot is basically a cross between an export stout & an abbey quad (as described by Urbain@DeStruise) with some light spicing. There's nothing similar that I know of and since the craft beer market seems to prefer clear categorization and heavy spicing when in use - I'm not sure the...

Hi Bottoms_Up, sorry I don't think it's possible to find this in Toronto. I lived in europe for a few years and had access to it from time to time in beer boutiques in Paris and it's my present lack of access which fuels my desire to make something as delicious. My second attempt was pretty...

Thanks to everybody who's contributed to this thread. Pannepot is one of my favorite beers and reproducing something like it was one of the reasons I started homebrewing. Based on the ideas in this thread, I brewed this back in November: [5.5g, 1.095-->1.021 (75% efficient, 75% attenuation)...

I've long looked for a supply of 250ml (8.4oz) bottles for strong beers - they are common in belgium but seems there is no north american supply.

I made the culture from robin hood white flour in toronto about 8 years ago and it's since lived in 2 other countries with me (england & france) so been fed a variety of flours and made around 1000 loaves of bread. My bread is not considerably sour although this depends a lot on technique...

Thanks for that article, Agate. The most salient point I took from it is that some species of lactobacillus create succinic acid which has a wood flavour. This is maybe what I had in my beer and my culture may give me some of the benefit of wood aging without the barrels. This is indeed exciting!

I see some seemingly contractdictory info but milkthefunk says that most (commercial) lacto strains are not capable of fully fermenting (>70% attenuation) wort: http://www.milkthefunk.com/wiki/100%25_Lactobacillus_Fermentation Whereas oldsock's book says that the bruery has a berliner...

I've started brewing with my sourdough culture. This was my first proof of concept with DME and fermented at room temperature on my kitchen counter. Only 500ml for a single bottle - in the snap-top jar for 3 weeks and then primed & bottle conditioned 3 weeks. The rest I'm leaving in the jar and...

Agree with The Kernel - I adored their 1890 export stout when I had it. There are a few places outside the brewery you can buy it, like the Greensmiths by waterloo station. In Paris you can find Cantillon pretty easily at either the Bootlegger by Montparnasse or any of the Bieres-Cultes shops...

Anecdotal evidence: I've found also that when I go over a certain point with oats that I have the same issue as you - head rapidly dissipates. Some of my brews: 10/2.1% = magnificent thick head, long retention & clumpy lacing 12/3% = large head, near immediate dissipation to nothing 13/4% =...