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Palm Breweries and De Koninck Brewery both are Belgian breweries that make ambers. New Belgium's Fat Tire (brewed by the well-connected ex Rodenbach brewer) is a clone of Palm and goes even further than amber malt by using biscuit and chocolate malts.

Not sure about "hop burn" but all my attempts had astringency from grain tannins, possibly due to lack of crystal malts to naturally balance out the pH. The level varied so only certain people could taste it, I however could always taste it. After identifying the problem I solved it by learning...

Interesting find in this video shows Sculpin in 2014 used both mash and first wort hops. https://www.youtube.com/watch?v=I_11Yn7V9UM

That's excellent you made something even better! Is that 2min addition at the end of the boil or start of the whirlpool? Thanks

It's good that it doesn't boil hops but it has has more than the 4-5 day limit of dry hopping and is missing the confirmed amarillo.

Too many discrepancies in this recipe for me to get behind. Kimmich said he doesn't boil hops, dry hops max 4-5 days (this has 10 days), doesn't split dry hops (this splits twice), dry hops 4oz (this has 5.5oz). This particular hop combo is interesting though, and the fact there are less hops...

Could someone please explain the reason for the flame-out addition on some of the hob combos posted, if the beer has already had its initial bittering addition? My understanding is hop pellets in boiling wort either gives bitterness or vegetable flavour if unlucky, hence why reason to chill to...

Couple of questions about the recipe given the info Kimmich shares in this video at 59m12s (embedded video might not start playing at correct time, when you see the question subtitled about hops thats the right part): https://www.youtube.com/watch?v=LdfySDN2mF0&feature=youtu.be&t=59m12s He says...

InBev already bought the biggest home brew supplier in USA! They know what they are doing.

I find it interesting reading the posts by people who aren't concerned by this. InBev wiped out craft beer in Belgium and England, destroyed the livelihoods of thousands involved in breweries and pubs and left generations drinking fizzy yellow water and brainwashed by marketing. USA is next...

I think because with batch after you have vorlaufed enough times to get the grain bed filtering clear first-wort then when you pour in the batch water and stir it all up you then have the extra time and effort to get it settle all over again. It sounds like you don't have any issues which is...

I was using a course mesh bag, fine mesh false bottom (finer than bazooka) and bazooka in an electric mash tun/boiler and also got a stuck sparge, probably also because of the flour blocking something. I suppose the mesh needs to be large enough to let the flour get through and so it gets stuck...

Yep I saw this scam on Amazon last week. Many high value items 50% off by a seller with not many reviews and all items were 4 in stock. Unfortunately I saw some items change to 3 in stock so someone definitely got scammed. The seller was removed but came back again a few minutes later under a...

Thanks for the replies, so regarding the bottles that tasted woody just over week ago those had been conditioned for 2 weeks and then placed in the fridge, one was drank the same day, then another the day after and a 3rd the day after that and all tasted woody. Now its a week later and I had...

Hi first post here, I'd like to share that I got the same mysterious wood flavour in my last brew (my 7th) and this was the only forum thread I could find on the issue, I used US-05 though. The taste is an aftertaste that comes on really strong a few seconds after swallowing, it's really woody...