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The father of the original sweet stouts didn't have crystal: http://barclayperkins.blogspot.com/2017/02/lets-brew-wednesday-1965-whitbread.html

It is included as well in the 2017 edition.

John Palmer uses that a analogy on his book.

Did you like using BRY-97 for this beer?, i'm tempting of also using it or maybe using WLP002 or 1318.

I'm planning to brew a Milkshake IPA with mango and i was thinking preparing fresh mango with campden table to kill any bacteria. If i add the mango must during primary (to avoid oxidation) will the campden in the must kill the yeast that is fermenting the beer?.

Is the Spark 3 now supported?.

Interering i also would like to know if someone successfully made his own.

I see why is not that easy to procure it.

Anyone found a way to source this to the U.S.?.

How would you closed transfer Krausen beer into the purge keg?

What PSI do you use on your spunding valve?, thanks for the pics.

What are your thoughts about water profile?, I’ve been thinking if Czech Pilsner water profile could work for this style.

Interesting observation, any reasons why double dry hop is not recommended for this strain?.

Really nice setup, hope you can update us how things work out doing dry hopping!.

What about Wyeast 2565 for this style?, i think the winey esters could pair well with other hops as Nelson or Blanc.

I would like to know how much haziness 10% of wheat add to this NEIPA, looks gorgeous.

Also looking replacing the silicone tubing of mine, what size of tubing have you successfully used?.

Yeah that’s what I thought there is no need when there is still yeast in suspension, this thread is already long and I do not remember people opinion on using it. I was going to spund but I am late to do that it almost reach F.G.

Is anyone having success using CBC-1 for carbonation?

Seems the link stopped working, do you still have your file available?