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Nottingham. At lower temp (12 C, 54 F) , makes a lager like. At higher (22 C, 72F) a nearly neutral Ale. Very good floculation and attenuation (80%), for a non diastatic yeast. Perfect for cold season brew. Voss Kveik, in summer, high temp (40 C, 104F) and fast fermentation. Pretty neutral too...

Faster draining, because the heat lower the wort viscosity. And some extra points.

Test before, and then scale to the keg volume.

Recipe Type All Grain BIAB Yeast Nottingham, 11g package. Yeast Starter No Total brew water 30 L (7,9 us gal) No sparge Pre-boil 24 L (6,3 us gal) Post-boil 21 L (5,5 us gal) Batch Size (fermenter) 20 L (5,2 us gal) Original Gravity 1.069 Final Gravity 1.014 ABV 8% Boiling Time...

The oils probably will stuck the filter.

Full mash, BIAB, 30 L (6,6 us gal). Usually 6 to 7 kg (13 to 15 lbs). 22 to 23 L (5,8 to 6 us gal) into fermenter. Close to 70% brewhouse efficiency. I squeeze the hell out of the grain bag and use another bag to filter the wort, that goes to the fermenter. It's a good score, but I am...

Bitterness too.

Another option. Hop tincture, with high proof alcohol. I use 3-5 g of hop pellets to 50 mL of grain alcohol. 3 hours extraction. Just test it in a sample before, because 2 mL of that in a 600 mL bottle already makes some difference. I usually add at bottling, with a syringe. BTW the ABV goes...

You aren't the only one... 🤣🤣🤣

Try water/ice bath. It's cheap and usually I got 1 or 2 degrees below room temperature.

Made it four times. And I tell you: works! Half of hops weight for the same IBU. But I found a soapy aftertaste in the beers, that wasn't there when I boil hops within the wort. So I just abandoned it. Hops isn't that expensive.

Boil it and Add after high krausen. There's articles suggesting that simple sugars, in the growing phase, while there's still a lot of FAN in the wort, increase production of fusel oils. I was reading this article today, check out the graphics, where the glicose consumption rate are direct...

I'm so sorry about it, but just need to reply. 🤣🤣🤣 No damage to the cap, so is just put it back and drink later. No other opener does it, as far I know. Cheers!

Mash recirculation. Nottingham yeast. Cold conditioning, before bottling. Maybe gelatin, but just if you're comfortable with it. I don't use, and got some crystal clear beers, without even trying. And patience, usually takes time.

Did you sparge the grains? How about pH? That could be tannins. Just an idea.

Yes, that's a pretty dangerous thing to do, because it's hot very hot. I just tried to give some ideas. I live in an apartment, and my oven isn't that big. So... We work with what we have. In the fact, think about it, it's just faster.

Gentle heating to do not burn it. Or it could give some undesirable acrid flavours.

Easier in a faster way.

Hey guys, easier way. 1 kg cane sugar, 20 g lemon juice, 500 g water. Pressure cooker 10 min. Release the pressure. Take the lid off. Low heat until reach the colour that you desire. If you want it really dark, keep adding water and heat. Only Pilsener malt and inverted caramel. Cheers!

Yes, any kind of sugar should work. Just an update, it could be made straight in the pressure cooker, without the mason jar, if you going to use it just after cooled.