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I have never looked at the online version so this is good news. As long as there is a way to save an article I want to keep I may hang in there a while longer.

I've already abandonded AHA because of the content of Zymurgy magazine. I'd hate to dump BYO too but if it goes digital only then I'm gone. I'm retired and don't have a lot of income for non essentials so it doesn't take much to get me to trim expenses.

Question for @patto1ro : would Simpsons Imperial malt be a suitable substitute for diastatic brown malt? And if so, would it work at 100% like the brown malts of the past?

I gave all the information I can recall. Apologies for frustrating everyone including myself. Maybe the mods can just shut this thread down.

Porters do extremely well with extended aging. I try to keep mine in the keg 6 months before serving but a year or longer deepens the flavors even more. And for an extra special experience add Brettanomyces after primary fermentation is done and let that work on it for 12+ months.

Do you know about Ron Pattinson? He is a beer historian who researches brew log books from long gone London/UK breweries and translates the recipes to homebrew scale. If you are more interested in modern Porter then his info is probably not for you but if taking a look at recipes from the...

This was not a conversation about about enjoyment or no longer finding joy. It was not about wearing latex gloves and treating brewing like a science lab. It was not about repeatability or improvement. It was not about which software is used. 33 responses only ONE person tried to offer a direct...

Much ado about nothing.

I haven't made the one but Yoopers is exceptionally yummy.

Correct. The thought that clear wort in equals clearer beer out does not correlate.

Any wort left behind is part of your unrecoverable volume. Yes, it is kind of a waste but it is a factor in every brewing system large or small. If you are leaving behind more than necessary then you need to adjust your equipment profile. Imo, yes 1.5g is too much to leave behind.

Start with The Home Brewers Guide To Vintage Beer by Ron Pattinson for historical background (on English styles) followed by Modern Homebrew Recipes by Gordon Strong for contemporary info.

Bump.

Stays the same.

If the ambient temperature where you brew is 15.8C (60F) then keep in mind that the act of fermentation increases the temp of the wort/beer by up 8° to 10°F. I ferment in my basement where the ambient temp is in the 50's F all year round. If I need to warm up the wort I just use an inexpensive...

Consider using invert sugar #2 or #3 instead of biscuit malt. Especially if your aim is to make an English Barley Wine. Invert gives a nice, round and rich flavor while adding a needed boost in gravity.

I brew and ferment in my basement year round. It is consistently around 55°F. I use a fermwrap heating wrap around my fermenters to keep the temps up when needed.

I would suggest skipping the mash-out step rather than question the boil. That mash-out step is one of those things that commercial breweries do that doesn't have any (or very little) benefit to homebrewers. In order to produce the exact same product every single time commercial breweries must...

6 days is nothing. 10 days isn't even long enough. Let them sit for two weeks.

Sorry guys but is this tangent conversation about the recipe I posted or someone else's need defend their views on a particular fermentable?