I wrote the article and have made it. The longer it ages the more it is apparent that I should have used a less attenuative yeast (e.g. just Fullers yeast) to leave more residual sugar in it, as my clone just isn't sweet enough. Its quite close, but just not over the top sweet.
The Dark Lord ....cloning this massive beer!!
- Thread starter discgolfin
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I wrote the article and have made it. The longer it ages the more it is apparent that I should have used a less attenuative yeast (e.g. just Fullers yeast) to leave more residual sugar in it, as my clone just isn't sweet enough. Its quite close, but just not over the top sweet.
Porterbrewer
New Member
I was gonna say that the Fuller yeast would be the natural choice, seeing how they use that for a lot of their other flagship beers. This would definitely help with getting the final gravity up.
DL is way too sweet for me though, so I'll probably go with the BYO recipe as is.
barfdiggs, did you come up with the recipe yourself, or is it from someone at the brewery?
DL is way too sweet for me though, so I'll probably go with the BYO recipe as is.
barfdiggs, did you come up with the recipe yourself, or is it from someone at the brewery?
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