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I like your recipe, I know I'll be trying out the hot steep method this year in a number of british-inspired beers. With wlp001/us-05/1056 I'm beginning to lean towards a higher mash temp, nothing lower than 154F. Dries out too much for me leaving the impression of "no malt" or body. But of...

Thanks for the feedback. Having moved my bittering hops later in the boil and having some amount of utilization during the no-slow-chill process, I certainly get the appropriate bitterness in my opinion, even on a beer that I achieved 8 more points in gravity. What is interesting is that I get a...

Whirlfloc/irish moss in the kettle isn't everything. I use it but there were a few times that I didn't and the beer cleared as usual, so there must be something else at work. The yeast certainly finished the beer at 86% attenuation, so the fact it was done should have promoted flocculation...

I've had some issue with mashing with Mild Ale malt although in my case it was from Briess. Less conversion than I expected and another time got a much higher final gravity than I expected compared to just Maris Otter when mashed high at 158F for 60 minutes. To get the conversion or improve...

I've no-chilled several times while leaving the wort in the kettle like others have already stated. I gathered 2 plastic jugs and haven't even tried them yet. Just more equipment to clean, and those won't be as easy to clean as my kettle. The only issue I think I have with the process is my...

David, how do you know that the cloudiness is due to the yeast?

I've just started reading "For the Love of Hops" by Stan Hieronymus and it begins to touch on what you are asking. This is turning out to be an interesting book. Unfortunately, your efforts of finding a somewhat simple correlation won't be so simple.

Efficiency is fine. What's more important is striving for consistency. I recorded everything such that by my 10th all-grain batch I could do it by memory and get close to my expected numbers. I think one would prefer to always have a low efficiency than one jumping around from batch to batch...

You won't regret it. I've done this for 3 consecutive 3-gallon batches on the stovetop after doing 30+ 5 gallon batches using a cooler MT and 8 gal kettle/burner system. Just about the same efficiency and much less cleanup. The wife doesn't know too much about the process but it's only now that...

This is probably a guess as I haven't had the beer myself (out of town) but having followed the brewmaster on Shut Up About Barclay Perkins and elsewhere, I suspect it's a rather simple recipe. I am not saying your recipe is wrong or that it would turn out horrible. Not my intent. My notes...

Jayhem, did you taste this beer along the way before bottling? I have a winter warmer (1.075, with similar ingredients) sitting on SO4 for just about 2 weeks. I rehydrated 1 single pack, expecting a gravity around 1.060, which still probably stresses the yeast a bit. On top of that, I pitched at...

Go with Hanglow's advice. I did the same for a Peculier clone and my English friend who grew up on the stuff said it was exactly how he remembered it. Side-by-side it was pretty close. I may have used the Black Invert/No.4 sugar, dilution method.

All this talk about sugar...what about alcohol, tannins (hops, malt) and esters (texture, flavor and aroma) and what they might do for perceived body, sweetness and dryness? :cross:

Your recipe looks a lot like a smaller version of the very popular Denny Conn's Bourbon Vanilla Porter. I've made this beer twice, once at 1.068 and another at ~1.080, with and without the vanilla/bourbon. As it is right now, you will not be disappointed with it being a "porter" in either case...

Zacher, I've seen a bunch of recipes too, so given that, go with your hunches! I brewed a clone attempt once and felt it matched pretty well. Drinks more like a darker special bitter than a dark nutty/toasty/roasty brown to me. Given the low level of crystal malt in yours versus the amount of...

balto charlie, what kind of bitterness did you get with this beer? Did you do a whirlpool addition / hop steep after flameout or just straight to chill? A calculated 13 IBU versus a reported 30-40 IBU from the brewery is quite a difference. I wanted to like it but I think I need to go back...

I FWH'd a 100% pilsner, 1.048 beer with 3 oz of 2.8% Crystal hops (5 gallon batch). Either my FWH turned into a standard 90 minute boil (bitterness, no flavor) or the hop load was too much. In either case I felt the beer needed at least 2 months conditioning.

bierhaus, do you have tasting notes of this on your blog? What did you do differently in the second batch versus the first? I have some Bohemian Lager 2124 I'd like to use this winter. I see it might be a bit more attenuative than the PC strain, which I haven't used. Any differences or...

I recently tried this technique but on different styles of beer. If you do not happen to have accurate records of previous beers made with a similar grist and mash, I'd opt to use your second method (add sugar to one half, dilute the other) to get through the day without having to fly on the...

daksin, I actually got a lower FG than I expected, but I must say the two oktoberfests this year were my first as well as the decoctions I did to make them. See here: https://www.homebrewtalk.com/f36/hochkurz-decoction-mash-rests-333064/#post4141904 "Malt bomb" is a relative term but it...