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;) For that to happen to me I'll need to use a lot.

No it's a syrup. With the caveats that (1) my palette is not all that great, (2) I often change the grain bill slightly or (3) use a different yeast, I find it gives a depth of flavor without drying out the beer. I have gradually upped the amount of sugar to 1#. Latest iteration was: 6.8# of...

Absent the Lyle's, that.s pretty much my Yorkshire Bitter, which I stole from here. Dann Paquette's Guidelines for a Proper Bitter

There is now on the market in the US an invert sugar called Becker's Brewing Sugars. I have used it (primarily in my mild), but it is quite expensive at over $8 per pound. It is also available only from certain vendors...

There's a lot of time devoted to lautering and running off wort in the volume that a professional brewery does.

Agreed, but was wondering if that is what the OP meant.

Is that the pitching temp and then they let it ride?

With modern grains I mash at 151F/66C for 60 minutes. I use Golden Promise for the most part, but would do the same with Maris Otter.

The 2015 BJCP guidelines changed the ESB/Strong Bitter designation in the 2008 version to Strong Bitter. But the ESB notion still persists. Interestingly, Fuller's ESB is not listed as an examplar of the Strong Bitter style in the 2015 guidelines. The new 2021 guidlines are identical to the...

For that era, it was simply a Mild. 6% was not unusual.

I was quite lucky to find it at the Wenlock Arms in London. That and Timothy Talor Boltmaker on cask in Nottingham were real treats.

Just returned from about a month in the UK. This was amazing.

P.S. Don't skip the comments to the Beervana blog post. Lots of interesting stuff from the usual sources on British brewing.

Things to consider in this regard: Malt - do they have an arrangement with their maltster for certain specifications? Hops -They are likely going to their hop sources and selecting particular lots Process - What is their process? Here's a description of the Fuller's process - The Making of a...

Do 11% Brown in my Porter with no problems

If you'd like something oriented more to the American APA/IPA style try Gordon Strong's Session IPL from Modern Homebrew Recipes. I've done it as an ale with Cascade and S-05. 3.8% but you could adjust it downward.

Certain things in the US brewing community get repeated and become articles of faith, rather than reason. Don't even get me started on the LODO (low dissolved O2) advocates.

Many of the newer British hop varieties, e.g. Jester, Olicana, Harlequin, are pursuing those "American" flavor notes. While not for traditional bitters, very many brewers are using those and American hops in cask beer. The story of beer in Britain is one of constant evolution.

I've used the Murphy profiles with success. I've never been able to get the SO4 and Cl levels as high as thet suggest so I settle for getting as high as possible while keeping the ratio between the 2 as close as the Murphy ratios

Good to know. Just got some and looking to brew with it this week