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Windsor is much fruitier. They are similar in terms of flocculation and attenuation.

It screams Windsor, if you ask me.

A bit of sweetness can be a good thing! I think this should work.

The name of the caramel munich is very misleading. It is not a munich malt, it is a normal crystal malt. So if you want some crystal in it, the 2% and a bit are fine from my point of view. I'd switch the yeast to Nottingham though. If you do not have it, S04 will also work.

Anybody tried adding boiled down wort syrup? Unhopped would probably be best for this.

100% on point! A really nice Irish red consists of only a few things and is a rather clean ale. Pale ale malt, roasted barley 1-2.5%, hops and yeast. That's it. Not much hop flavour and no strong malt character either. You can add a touch of crystal, but I would add 3% max. Actually I would...

I wonder if Irish moss actually does the same thing.

A mix of brewtan b, sodium metabisulfite and ascorbic acid aka vitamin c. It is a bit dated and not considered the best option by the guys who invented it. Nowadays, it is only sodium metabisulfite plus brewtan b.

That's what my above answer is referring to.

About 5 to 10 years. Put them in the freezer and they will store almost forever.

Sounds like my type of ale! I'd throw out the corn, upp the wheat a bit but that's it. Nice one. Maybe a more expressive yeast though.... But that's not a must.

Higher temperature equals less holding capacity within the liquid for gases. It is just off gassing.

I'd prefer 3470 at room temperature in this case. It's not 100% as clean as cold fermented, but closer than us05. I did this quite often, 3470 can make great beers warm. I'm not sure if it's the best fit for a bock though. I would use imperial yeast harvest for this type of beer. Harvest also...

3470 is clean and most forgiving. If I'm on the hunt for some issues, i'd use this one because the yeast as a source of problems is ruled out this way. Diacethyl (never had this in my final brews tbh) can be easily mitigated by raising the temperature to room temperature for the last couple of...

You mean this "juice" that you can get in the shops that is not actually cranberry juice but watered down juice with some sugar, right? Like the one from ocean spray for example. I am gonna give that probably a try once the temperatures came down a little bit here. At the moment, it is too warm...

That's a great idea. It has acid, it has tannins and it has flavour. You might be able to combine it with something very fruity that would enhance the flavour part. But I'm actually not sure what would fit the cranberry flavour. Maybe it's best left on it's own.... Apple could actually work. Did...

Yes there's a lot written in it in that regard. I just don't seem to see the benefits of vitamin c against SMB. Accept that SMB seems to work faster, which speaks against vitamin c. But maybe it has it's benefits only on the long run? If used only for bottling or kegging, it's probably better...

I've had diacethyl heavy lagers where it was a real problem. Brewed by clowdwaters, not by me btw. Some of the others seemed not to detect it at all but for me it was pure butter. So I doubt that I have problems tasting it. Don't know if I'm particularly sensitive to it but I taste it when it's...

Flavour. I really like notty and s04, it is just that they do not bring much Flavour. Verdant brings flavour, but that flavour is just disgusting. Except in US hop centered beers, there it is just lovely. But not in a UK ale.

None of them compares well to the good liquid options I'm afraid...