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I doubt it, if you find anything please remember to share your findings

Hi Kickass, how much treacle did you use in your Old Ale? Also weirdly when you add black treacle in beersmith, the est FG goes up? Just tried the black treacle and molasses in my larder. Definately black treacle is the way to go. Recommend quanties welcome, I don't want an overly anise taste...

Hi specharka, Thanks for the input, how much black treacle would you suggest? I use a lb in my old ale recipe and that's excellent. I agree with the weyermann smoked malt comment, but I'm after a subtle quality, only just noticeable, rather than making a smoked stout. I would rather it not be...

I brewed this today. Added 8oz of cocoa powder at flameout. I mixed it with water first and then a little wort from the kettle before adding 1min from the end to pasteurize. I am having second thoughts about my sugar additions. Particularly the honey, which after some research I think is...

It will be interesting to see

LODO cold side it not really the controversial part though. I think all breweries realise this. What you say about Munich breweries is probably true, but I when I drink a helles from Fassla in Bamberg I don't think " this is oxidized" and I seriously doubt Fassla is LODO on the hot side.

I think it's also important to address the " you haven't tried LODO" arguement. This is essentially credentialism, which is odious because it allows LODO proponents to dismiss criticism without need to address the critique itself. Also because of confirmatory bias especially associated with...

This is an extremely important point, I think there is this idea that all German breweries are LODO. The reality is LODO is prohibitively expensive on commerical scale for all but the biggest breweries. I suspect of the 300 or so Franconian microbreweries none are LODO. So when people say LODO...

I think it will be fine, my friend made an ESB with nelson and it worked great. Cloudwater do a similar thing, which I think is pretty nice too.

I would add the maple syrup to the primary after fermentation slows, low temp pasteurize first then cool before adding. This will preserve some of the maple character, otherwise it will be completely gone by serving. You could also keep some back for priming if you are bottling.

Ok, so I did some reading around the topic. It would appear the most significant factor on the yeast is the state it is in prior freezing and the duration of the freeze. If the yeast is frozen during growth phases then the impact of the freezing is severe, don't expect to have many viable cells...

Here is a pic of the cake, not sure way my phone is rotating the pic

See attached photos. I somehow hit the fridge temperature to max cold when making room for the starter. I would say about 40% is frozen. There is also a thin layer of gray matter on top of the yeast cake, could that be dead yeast? I had another stater in the fridge but luckily that was at the...

Personally I don't think any sort of passive covering actually provide sufficient gas exchange once the Krausen forms / CO2 production fills the head space. I am considering putting a conventional air lock but also place a line to an air pump on a timer to ensure the head space is replaced with...

Yes out of the two US-05 would be my choice too.

Ah, maybe you just don't like the flavor? The tartness is not something that really stood out to me when I made mine and I used 400g of acid malt. I'm not convinced lack of kettle finings is to blame or the rye come to think about it. What was your water profile? Is it possible it's actually...

Here is what mine looked like. The muddieness is likely due to your process and that I did a decoction.

Your recipe and fermentation temperature look good, imo it is probably your choice of yeast that is causing the issue. You want the most phenoic character possible, if you have fruit esters then its best that they are citrus ones and not bannana strawberry etc. #3638 does have a tart note to...

Ok, so looking back at my notes 3kg rye malt 1.5kg Munich I 1.5 Pilsner 500g caramunich II 400g acid malt 70g midnight wheat 40g Tettnang @60 mins 28g Tettnang at knockout Ferulic acid rest at 43C, and sacc rest at 67C. Fermented at the lower end of the temperature range with WLP380 to...

The LH milk stout recipe is pretty good, but it really is the benchmark nowadays to beat. Here is my recipe Recipe: Boricha Brewer: Queequeg Style: Sweet Stout TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 29.58 l Post Boil Volume: 24.58 l Batch Size (fermenter)...