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At Barclay-Perkins there is a series of blogs about DDR brewing and hops: Shut up about Barclay Perkins

Yes, I think that is also what is done commercially.

I brewed a weizen with 70% wheat and 30% pilsner, without much problems, not even BIAB. Wheat is lower in colour than pilsner, your wheat beer will be lighter in colour. I use wheat in a Duvel clone to get a lighter colour.

Did anybody ever test this with the same recipes and different boil times, and then a controlled sensory evaluation? Maillard reactions Proceed much slower in an acid environment with pH < 6 Start to become faster at around 140°C (284° F) and higher And for the sensory evaluation, the beer...

CABAL - Magno Interitus

I also acidify my mash to around 5.4-5.3. And I used to do that before I acidified my sparging water. But when sparging, the acidified sparging water helps keeping the pH of the filtered wort low. And that gave an immediate improvement in protein coagulation and a noted improvement in (absence...

A St.-Bernardus Tripel clone with only Dingemans Pilsner malt, Eastwell Goldings for bittering, taste and aroma (a Goldings variant which is grown in Poperinge) and St.-Bernardus yeast grown from the bottle. Should redo this one, but need to find time to drive to Poperinge to buy hops from the...

I did several brews with BE-256, never had any problems with fermentation. These are my results of different batches with it: Further statistics of my results:

Very satisfying to see such positive results for no-chill. Two years ago I also started on this road with good results. I do a small cooling in the kitchen sink with cold water and ice. I also pull a heat resistant plastic bag over my lid, so that during further cooling no air can be sucked in...

It's because this morning I found a thread mentioning this: Is it possible to let your beer sit too long

Indeed, but the question "What harm would there be to letting it sit on the trub ?" is maybe a bit susceptible to different interpretations.

Autolysis of the yeast which lead to soy sauce/Marmite like tastes.

Definitely autolysis.

Yes, they have been inverted to glucose/fructose, but that doesn't matter for beer. Not inverted sucrose, crystal sugar, crystal cane sugar can all be used in place of invert syrups. Sugar as invert syrups are used in many industries because they can be pumped from storage to liquid tankers...

Yes, but that has less to do with fermentation propertied and more with ease of handling: pumping liquids is simpler.

"Head Hunters" by Herbie Hancock

The biggest change w.r.t. chill haze I had, was to acidify my brewing liquor/sparging water to a pH of 5,5. Suddenly, I got much better coagulation in the boil (and even outside it: I tend to mash one evening, boil for five minutes, hermetically seal my boil kettle, and move it to cool place so...

Saison I brewed in March this year, with M41 Belgian Ale, because this one has a very high attenuation, and single hopped with Merkur (a Magnum variant).

And try to find bottles with flip tops, that way you don't need immediately crown caps and a capper.

For me it's in the same category as growing things, only a little faster. But I like to look around in my garden, watching the leaves and blossoms grow, the young plants, following up their progress, raising them and harvesting them. With beer and fermentation this is a bit the same, but also a...