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Nottingham is rather clean when compared with other English yeast. It can also ferment ( at least my experience across a few dozens batchs ) higher than 70F without throwing off flavours, etc. And you should be welcoming esters in beer, if you're lucky anough to coax it out of dry Nottingham.

40 liters of Imperial Pastry Milk Stout ( currently at only 9.4% ABV ) 25 liters of BDSA ( currently at 9.8% ABV and most likely finished ) 25 liters of Sour Ale, which got big addition of fruit

I am currently still fermenting a fruited sour with Philly. I took a sample today, as I added some toasted flaked coconut, almonds and vanilla. OG was 1.055 and gravity is currently at 1.019 ( 64% AA ) after almost 8 days. I read Lallemand says it will take 10 days to reach FG. Tomorrow I will...

Hello. I am not sure which style would age well for 18 years. Of course, the obvious options you have already pinned down. You could possibly add to the list a high ABV Doppelbock ( lager ), a Belgian Quad/Dark Strong Ale, maybe a Lambic/Gueuze, which in itself is a longer term commitment. How...

My favourite shops in Europe are: TheMaltMiller UK ( even with Brexit, TheMaltMiller is still one of the best options for hops, malt, yeast, equipment, etc. ), SlovenianHops.si | HopsiShop.com | Slovenian Hops | Yeast Shop | Malt Shop – Hops, Yeast and Malt shop for small and big consumers. Hops...

Von Sell - I insist: The Veils - Vicious traditions:

I enjoy Biscuit malt both in its original state and also in beer. Amber malt is also nice, but it's quite different than Dingemans Biscuit malt. It's more toasty/roasty, dry, with a sharp-ish edge. It's meant to be used in smaller amounts. There are differences with Amber malt from maltser to...

It can be used as a base malt for different beers, although I wouldn't rely completely on it for conversion. Simpsons do tell us that it can be used up to 80% in dark beers. Take a look here: Imperial Malt - Simpsons Malt I would say 80% is a lot for darker beers, where you also have lots of...

I've used Simpsons Imperial malt and I like it a lot. I'll be using again these days, brewing a BDSA and an Imperial Pastry Milk Stout. Works well in bitters, red, browns, stouts, etc. It's quite different than Munich or say RedX from Bestmalz. It gives off a sort of a dark fruity note - cherry...

Dark Mild Ale with english malts, english yeast and french hops English Red Ale with english malts, english yeast and french hops Farmhouse Ale with german malts, belgian yeast, french hops, bergamot orange peel, indian coriander, " false acacia " honey and tea

I am about to use Philly Sour - and I am a fan of Flanders Red. One of the trial batches I will be brewing in a month or two, will be a blended beer: A really malty red ale blended with spontaneously fermented cider ( for the vinegary notes ) and maybe a small % of a sour fermented with Philly...

I've used Dingemans Biscuit malt a few times. I like it a lot. One recipe that turned out really well and stuck in my head is a hoppy Vienna Lager: 92% Weyermann Vienna + 8% Dingemans Biscuit + W-34/70 + German grown Brewers Gold and German grown hops in the boil and whirlpool ( no dry...

I use a Grainfather Connect 240V and apart from the Imperial Stout, which will be a bigger 45 liters batch, the rest are 5 gallons* - I always try to maximise the output of my Grainfather and get around 22-24 liters final for each batch. It goes down a couple of liters for dry hopped beers, but...

Not quite this weekend, but starting on Monday. I'll be brewing the whole week - 6 different beers. I'll brew a Dark Mild Ale, a malty Red Ale, a Farmhouse Ale with bergamot orange, Indian coriander and Tea, a Blueberry and Redcurrant Sour Ale, a Double Mash Belgian Dark Strong Ale with Candi...

The recipe looks a bit off for a German Pilsner, especially with the Wheat and Crystal malt and the sugar addition. A simple recipe for a German Pilsner could easily be made with 100% Pilsner / Lager malt, 100% Hallertau Mittelfruh or any other German hop you like, and soft-ish water. For malt...

If those 4-5 bottles had a loose cap, whatever carbonation was created in the bottle, has escaped by the time you open it. Re-capping it will not help at that point. You could add 3 grams of sugar to each bottle and re-cap. But note that if a bottle has a loose cap, it will probably also suffer...

I can't comment on what the end result will be or what you are trying to create ( you must have some idea in your head about how it should taste, smell, look, etc. ), so I can't really comment on your process and choice of malts and yeast. But it sounds OK. I am actually thinking of doing...

Lots and lots of malts: Weyermann Bohemian Pilsner , Simpsons Golden Promise, Simpsons Imperial, Barke Vienna and Barke Pilsner, Simpsons DRC and lots of roasted malts, some Verdant yeast, CaCl2, S04, Brewtan B, Lactose. Enough for 10 batches - around 125 KG / 275 lbs of malts. :)

Yeah... I also do that. Great fun and make use of time. :)

It depends on what exactly you want from a " Red Ale ". Is it a dry, roasty Irish Red Ale, An American Amber with more hops, a malty, sweet one or a malty, dark fruity Ale with a bit of a hop zing? I for one, don't like Irish Reds that much due to the roasted malt character, and the dryness. I...