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I also brew commercially - pitching high and setting the cooling to kick in is what we do. It’s not the only way, but out yeast is very tollerant of this.

My next beer will likely be a lager of some sort as the missus likes to drink it. I’ve done a Pilsner and a Kölsch, so a Vienna might be nice.

Nothing wrong with that beer - you can see the krausen-ring through the bucket.

Maybe try some diastic Amber malt - about the closest you can get to the way Brown malt was killed back in the day when it had diastic power.

Carahell uses 2-row barley, whereas Carapils uses (you guessed it) lager/pilsner malt. Carahell is therefore a tiny bit darker, but I certainly use them interchangeably.

Where are you based? - crystal malts are pretty commonplace.

More than one way to skin a cat.

If it’s a Chico strain, it’s going to be quite clean and attenuate more than you’d want for a porter. You ‘could’ mash higher, and add more unfermentables to your grainbill. However, you could use Saf-04 which would work much better, plus it’s cheap and widely available.

In a big beer, you can oxygenate again even if you’re actively seeing airlock activity. The thinking is that the fermentation will scavenge additional the CO2.

Initial thoughts... your grist is WAY too complicated. Munich has no place in a stout imo. Start off simple with pale malt, plus maybe 10% brown malt, 5% dark crystal, plus 5% roasted barley (split 50/50 with chocolate malt for a bit more complexity). Aim for OG around 1.050, FG around 1.012...

Anyone tried adding distilled coffee to a beer? I distilled some coffee beans yesterday and got great taste/aroma. I don’t have a stout to add it to, but bet it would be great for a breakfast stout where you don’t want to add colour.

Here are some similar yeadts

How would you account for water losses via the cask (evaporation) ????

Nice thick krausen. The only other yeast I’ve seen do that is Wyeast Yorkshire.

I use Safale F2 bottling yeast - it’s great stuff and compacts well at the bottom of the bottle. 1g in 20L is fine. I rehydrate it, then rack my beer on top along with priming sugar.

Ok, so we agree that grinding coffee beans will extract flavour quicker. Also, you can easily put ground coffee in a hop bag to make removal easier. I said nothing about steeping the coffee in hot liquid. Cold extraction does give a smoother, less full flavour imo. It really depends on the...

A citric acid steep with hot water will do it.

Inverting sugar breaks down compounds in sugar to make it easier for the yeast to consume. You also have some colour and flavour through the Maillard reaction that adds a certain something that crystal malts can’t quite replicate. I’ve used Ragus brublock #3 invert and it was quite different...

I don’t use glass FVs. Goes without saying not to pour boiling water onto anything glass (except Pyrex).

You’re ALL wrong :):) I just use PAA (peracetic acid) - nothing will survive a fight with that stuff. For soiling I use PBW, then rinse with boiling water. Before brewing, it’s a rinse with PAA.