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I’ve been thinking about Ron’s description of tasting #3 invert when he was at Fuller’s back in 2011 helping them with the Past Masters series: “Next to be tasted is No. 3 invert sugar. There's dark fruit, dates, caramel, raisins. It's as dark as I'd expected. But more flavourful. Why has...

Currant and plum sounds really nice to me in a dark mild.

Did you neutralize the acid at any point?

Not that I don't believe you (honestly!), but can you point me in the direction of a written description of the English process historically used? And are you saying that the description that Ron has in his book (and which has been repeated in many, many places) is just a method to get to the...

I started with demerera (or some other unrefined cane sugar). But all of the instructions say that more time at 235F increases the color and that has been my experience in the last few times I made it. Long boils darken it. But you need a REALLY long boil to really darken it and I never bothered...

What if you want to make it darker and more flavorful? I guess I need to do an experiment. I have two jars of my #2-ish invert. I will take "before" photos of the color. I will heat them up and pour them into stainless pots and add baking soda to one of them. I will place them in a 235F oven...

My plan is also a half packet of each. I also have a dark mild in the works. I made #2.5 invert (somewhere between 2 and 3 I think) on the stovetop but I think I will try the oven method next time, especially for #3 or #4 which cook for really long times. I bought an oven thermometer to make...

I am brewing something very similar but with Maris Otter this weekend.

I have had the pump working for a few years and I’m not sure it was worth it without the sparkler but with the sparkler it has a great thick foamy head and knocks the carbonation out of the beer and rounds it out. So the design of the beer plays a role. But even the English disagree and...

I have this one that matches the description on the Zymurgy article specs: Precimex 3001 Single Stage Regultor

I wish I could claim any credit or ingenuity but this is pure HBT genius going back to 2006 (but I do have an upgrade coming that takes it to the next level!) Fellow homebrewers, meet my new beer engine . . .

Finally added a sparkler to my rocket pump beer engine. Really balances my Yorkshire bitter.

Gordon Strong has published two very similar Landlord recipes (one in his book Modern Homebrew Recipes and the other one from Brew Your Own) and both call for a 2-3 ounces of debittered black malt in the vorlauf just for color. The one from Brew Your Own says "Golden Promise makes up the full...

I had a lovely pint of Boltmaker in the York Tap at the York train station. Anyone know when the name changed from Best Bitter to Boltmaker? But I did drink many more pints of Landlord. No regrets!

And to prove maybe all of your points, here is the recipe of the best bitter that won the “Pale British Beer” category at the 2022 US National Homebrew Competition. The key to winning a competition is brewing a beer that wows the judges with a few sips. A proper judging would require...

Completely agree. So many of us are following recipes for beers intended to be served on cask. It seems counterintuitive that the recipes call for mashing at 147-149, maybe 150. But they aren’t thin. The role of carbonation is definitely underestimated. Dave Louw's article, "Homebrewing Cask...

Does the Micromatic have a screen inside? This article on Lukr faucets by Evan Rail says that there are two reasons why Lukr faucets are so special: the ball valve and the screen: “An American faucet is an on-off switch. It’s either on or it’s off. That’s it,” Panzica responds. “The side-pour...

Do you step mash your wheat beers (or mash low for maximum fermentability)? I feel like that has a bigger effect than open vs. closed. I open ferment a lot (loose lid--not completely open) but usually mash for fermentability and aim for good attenuation, so haven't noticed (or haven't paid...

Most everything I know about water I've learned from @mabrungard (and using his Bru'n Water has improved my beers greatly). From his Bru'n Water "Water Knowledge" instructions: "Calcium improves the flocculation of trub and yeast and limits the extraction of grain husk astringency. It also...