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sorry my bad

I'm not sure what you mean by this.

I have tried UK pale chocolate in the same tasting session as the chocolate spelt but the chocolate spelt is a lot more chocolatey. Pale chocolate has a very assertive coffee and roast character and the chocolate which is present falls to the back of the palette. The first thing that hits you...

Cool, I have good some kay star white chocolate extract coming in the post, may use a small amount along with some vanilla extract. both as a subtle enhancement not overwhelm. I will probably up the wheat by 2% and lower the golden promise. This will give the wort a bit more diastatic power and...

Tasted like a quad, what's wrong with that?

So I have been working on a chocolate stout for some time now. This will be my 4th iteration. The idea is to get the base beer as chocolaty as possible. Not coffee, not roast but chocolate. Rich velvety dark chocolate. So this after significant experimentation and tasting of grains is what I am...

Why do you believe it to be botulinum? If contamination occur after the avb has at 6% or above or after pH was below 4.6 then botulinum can't growth or produce toxins. You will visually be able to tell if it is mould/filimentous bacteria. Please post a photo.

My bad, I'm sure I read somewhere on this forum that special roast was breiss' equivalent and that you could sub. In a porter you would use a large quantity, depending on how many other roast malts there are that can easily be 50%, its only the fact that it won't convert you can't use more. A...

Here are some photos for your time.

So in the end I went with 7.25lb Bo pils 3lb vienna 1.5 munich I 6oz of carahell 2/3oz perle at 60mins 2/3 oz tettnang at 15mins I went with this because I read that narziss' guide for a festbier is 60% pils min. I am happy if it comes out lighter than expected. Brew day went well, pH was...

5 years of bottling! seriously dude your life is going to change

It does effect mouthfeel though.

Brown malt adds a coffee and sough dough quality. It fine in a brown ale. The most simplest recipes will use some medium crystal and chocolate malt. I did a quick google and BYO mag has a northen english brown https://byo.com/article/northern-english-brown-ale-style-profile/ it uses special...

18% before you get any appreciable difference. http://scottjanish.com/case-brewing-oats/ last brew had 20% and its very silky and smooth, I also used a 1kg of wheat malt which counter-acted the effects on head retetention.

1kg of castle château cafe light 1kg of castle château biscuit 1kg weyermann chocolate spelt 1kg honey malt

Definitely do a Dark beer with it.

Jaymil's recipe uses ale yeast which is not traditional. If it was were my stout I would go with a 2:1 ratio of roast barley and chocolate malt, then about 10% crystal made up of at least 2 different crystal malts.

I found a lot of useful info on Kai's site. http://braukaiser.com/wiki/index.php/How_pH_affects_brewing

Unfortunately it's a persistent fallacy in the microbiology community which relays on the fact that colony morphology changes with nutrient and incubation conditions. However that dosn't mean that in most instances you can't tell, there will be occasions when you get it wrong but more times...

Yes you can. I had this conversation with a FDA auditor once. She claimed in our lab we couldn't visually identify to genus environmental isolates based on colony morphy. Subsequently our formal response was to submit study data comparing visual presumptive IDs performed by the analyst to ID to...