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It is different, part of their 1823 Heritage Collection. Not crazy different in flavor than their regular MO, but it is a bit more biscuity. Also, their 1823 Greenwich Crystal is also great stuff; almost like a crystal 75L and an amber malt combined. Toffee/caramel with a dry toasty flavor...

Per favorite MO: If you've not tried the malt steep method, do it! It is by far the best and easiest method for determining malt character and the results are really surprising. To the original question, after using floor malted MO (Crisp, Fawcett, Warminster) for years and paying a premium...

There have been a number of studies that looked at the variety/type of hop product used for bittering and the resulting quality of bitterness; in short, there are significant differences between variety and the type of product used. Studies have also generally found that people prefer beers...

As mentioned, "clean" and "lingering bitterness" are two separate issues, but I do believe that C02 extract provides a more singular/clean bitterness expression than using T90 pellet hops of the same variety. For instance, Apollo or Hercules pellets would almost never be used in a German made...

Clear beer has nothing to do with low oxygen brewing. It has more similarities to seltzer in formulation than beer. Sugar+malt extract+hops= legally "Beer." You can even use unmalted barley with an enzyme package to achieve a similar result. Other methods include micro filtration to remove...

My experience selecting continental-euro hops is that the variance among lots is much greater than what you'd typically find for US hops. Many of the farms are smaller and harvesting-processing is less standardized, with the exception of big outfits associated with Steiner/Haas. I've seen really...

The most simplistic method is to use 1/5th packet of dry yeast per gallon, for an average strength fermentation (1.040-60). Or do the math: 0.5 m/c/ml/P for 1 gallon of 12 P (1.048) wort = 500,000 x 3,785.41 x 12 = 22 billion cells. Most dry yeast contains about 8-20 billion cells per gram, so...

Generally speaking, wort composition and yeast-wort nutritional needs are more complicated than typical wine/cider must. Most hobby winemakers and small wineries use dry yeast almost exclusively and the pitching rates for those yeasts has been standardized by the yeast manufacturers. Typically...

I'd like to know where adding salts to the sparge water and not the kettle originated, although I assume it was from breweries not doing sparge acidification or dodgy home brew learning from the 90's. Either way, it has been called "Kettle Salts" for centuries and it is still the best place to...

It is another version of Honey Malt. I prefer the Brumalt more so than the Gambrinus product, as it is less saccharine sweet. Use around 2-3% for most styles without overpowering the other flavors.

For most thick yeast slurry, you'll want to do a 1:100 or 1:1000 dilution with sterile-distilled water (generally...it depends). You want around 100 yeast cells in the microscope field of view (at 400X). The yeast dilution is then analyzed and at that level any indication of pedio is considered...

Looks like lot of organic material - trub, protein, ect, - and some silica inorganics. That yeast does not look very healthy though, lots of petite and irregular shaped cells. If yeast counting or looking for contaminates, you'll really want a cleaner sample. Was this old or stored dried yeast?

I've futzed around with coffee water chem for a few years now and have my water dialed in for the coffees I prefer; lightly roasted and high acidity Africans, lactics, and S. American stuff like Geshas. Kalita and V60 pourovers. I also make a pretty good espresso on my Flair, but it can be...

I think the term "marmalade" is somewhat overused and often taken out of context. Marmalade to me is more of a spicy-bitter citrus character than the orange-y sweetness you'd find in a jug of supermarket OJ. This also often comes up when doing UK hop selection with a mixed group, especially when...

Astringency from cocoa nibs is a common issue. Typically 12-24 hrs is plenty of time to extract cocoa character from nibs and limit astringency. Gelatin finings can help remove some of the character, although the best solution is to not over extract in the first place. Time helps too. If you...

With a healthy fermentation, you should need no more than 8-10 days combined fermentation and D-rest for average strength lagers. Any longer and I'd start to look at yeast health and pitching. Once the yeast is finished fermenting and VDK has dropped, there is no reason to leave the beer on the...

Going to play mr negative here, but I would never pitch 2 month old home brew slurry, let alone 1 month, regardless of how it was stored/collected. I know there are a lot of people here who do so and claim no off flavors, but I've counted and done viability testing on dozens of stored slurry...

I brewed two beers with the same yeast recently, Fullers ESB and Porter clone. That said, the yeast performed very well and the resulting beers are clean and fermented to target FG. Both beers were pitched at 62F at 0.75 m/c/ml/P and oxygenated to 12 ppm. Gravity went from 1.057 to 1.010 and...

Fullers... Imperial Pub. It was actually a 12 gal split batch and the other half used Courage, which is another fruity-lower attenuating strain, and similarly tastes very nice. The recipe was from the Fullers ESB thread; something like: 73% Pale, 14% C60, 10% Brown, and 3% Chocolate. Mashed at...

In my experience, yeast choice and water chemistry makes a big difference in brown malt character. Highly attenuative and dry/tart yeasts like Notty and S-04 tend to emphasize the the acrid-tannic character of brown malts, as does high sulfate and soft water, whereas fruiter and rounder yeasts...