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Even after warming to 10C it looks the same, and upon closer inspection it looks to be suspended particulates and not a colloid. So may guess it my fining process failed to clear the yeast.

Here is a pic straight from the keg, by the time it is in the glass it is at 4.4°C. I will let to warm to serving temp to see what happens.

Finings went in at 33F The water is bottle water, that is the label claim

When I keg hop, I don't get grassy flavours from over extraction. If anything the grassy flavours come early and die off

That's a long time to wait, I'm impatient hence the finings. The thing I find perplexing though is I have had a lager before clear in a few days. However when I made a Vienna it didn't clear untill several months (again despite finning). I put this down to that is was on the gas which slows...

I have a lager in there keg at 33F. I have fined with gelatine (1/2 tsp)and kieselsol (11ml). It's 84 hours later and no sign of improvement in clarity apart from the yeast dropping out. Grain bill was 58% pils, 24.8% vienna, 12.0% Munich I, 3% carahell, 1.8% acid malt Yeast was wyeast 2633...

Undutched has a pH of 5.5, dutched is somewhere between 7-8. If you process is correct your final beer pH will be between 4.2-4.8. So my reasoning is dutched has the greatest potential to raise your final pH out of that range which is not desirable.

If you are using cocoa in the boil make sure it is debittered and undutched. Mix it with a little water first into a slurry, then gradually add wort to it before adding it to the kettle. Be prepared to have to cold crash too to remove any grittiness

I always use a couple of lbs and it seems to do the trick. My advice would be to try some raw grains and see what you prefer. To my pallet victory is quite dry tasting, but it will probably be fine in a stout. I just trying to offer you alternatives because descriptions don't always match...

Firstly I would say use more oats, about 20% makes a notable difference. I would replace some base malt with wheat malt otherwise you will lose head retention by using a lot of oats. I don't see the point of using crystal 40 and 60. I would just use one. Chocolate rye is definitely more nutty...

Chocolate rye is nice but I never really got a strong chocolate flavor from it. It has a very strong biscuit/grainy quality to it. Chocolate spelt at least from tasting the raw grains was more chocolatey. I will say that chocolate rye is much smoother and so you could possibly use more. I can...

O.k, so it looks like plan A won't work. still is there any lower limit to sparge water pH. There will be no harm in sparging with say pH 5.1 water? especially if I mash at 5.2/5.3. My concern is if you sparge with 5.5-5.7 pH water it will for a low pH mash potentially raise it, if only by a...

Well that makes things very easy indeed. Thanks Martin. I want to start adjusting my kettle pH for my IPA/apa's too. Typically I mash at 5.2/5.3 for these styles. That being the case could I acidify my sparge Down to pH 5.0 to ensure a o.k kettle pH or might this cause unforseen problems.

So I am making a stout soon with a target mash pH of 5.6. I want to bring this down to a optimal kettle pH of 5.0-5.2. Now I could do acid additions directly to the kettle though this is a big faff, drawing a litre, chilling and then making gradual additions before scaling up in the kettle. My...

I have some castle cafe light malt which I might use in a brown ale soon. Its much smoother than brown malt, a bit more like a crystal malt. It taste basically like a latte. I thought this might be an interesting flavor for a brown. I ma contemplating making it an imperial brown. Styles...

I have used 9ml of Nielsen Massey vanillia in a milk stout before and it came out nice. I have used 4ml in an NEIPA and that also came out nice.

Having a think about this, I'm going to make some changes. First I had read that oats suppress ester production because of the high lipid content. So I will swap them out for flaked barley which means I can drop the wheat malt too. I am also thinking that the honey malt is unnecessary...

wow, some interesting stuff. But this does beg the question, if WLP540 is the same used in the Rochefort brewery then how much of the ester profile associated with 8 and 10 a product of Belgian yeast practices and how much is related to the strain?

Hi Northern Brewer, Whats your source for wlp540 being originally English? I have googled but I can't find much about this yeast, other than online shops selling it. Thanks for the thread, interesting info about not allowing it to clean up. I move pretty much all my beers with exception of...

I'm contemplating using WLP540 in my next brew (chocolate stout) and what to encourage maximum ester production to coax out the dark fruit flavors. I want to minimize bubblegum and banana. I also want to minimize phenol production and spices flavours, honey is acceptable. After consulting BAM...