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Mild, clean, refreshing, organic, affordable, enjoyable & Danish. But nothing too spectacular. Could be nice on a hot summer day. Happy Easter!

Olvi Hi-Hop Mild IPA - 2,5% ABV only. This is probably the most interesting product from the local brewing giant OLVI. Shaving foam type head and lots of US Amarillo, Crystal & Cascade hops.

I think you could brew Belgian beers, maybe saisons or golden ales that are regularly brewed with POF+('clove capable') yeast. Reducing the wheat and keeping ferm temp down should dimininish the banana flavor. Forget about the ferulic acid rest and mash at low pH to reduce the clove. Add some...

Huyghe's Delirium Tremens. A nice golden ale, but I prefer Duvel over this beer.

Now the yeast thing is getting interesting. I cultured the yeast on plates from a bottle of Past Masters 1981 version and the liquid cultures look a bit different than those from a bottle of their export IPA. The IPA yeast always producesa white, quite even layer of foam but 1981 has more...

Yes and there's excess sugar that may produce even more pressure..the bottles could explode when you pick one to open. Be careful and next time, add less sugar.

The concentration of methanol post-fermentation will be so low that it is not going to cause symptoms (toxicity is always dose dependent phenomenon). This is because there is not enough methanol precursors in the ingredients that are used in brewing. Beer is especially low in methanol because...

Fuller's Past Masters 1981 ESB. It is getting better when it matures in the bottles, I think. There is still certain flavor coming from adjunct/esters generated by adjuncts that doesn't appeal to me. Although I do like the closely related flavor in some extremely dry beers such as Duvel.

What's your favourite in that set of bottles? I especially like Orval, Chimay Blue and Karmeliet. There are a couple of beers in that picture that I haven't tasted yet.

Even ale beers usually benefit from some additional conditioning in the fermenter at 10-20°C. Given that the beer is not exposed to oxygen. The exact conditioning time would depend on the recipe. But it is possible to cool down near freezing already because the fermentation itself is over. If...

Teaspoon sounds better. Maybe 4-5 grams. Anyway, I would open a bottle every now and then to see what happens.

Tablespoon is probably too much. I just put 3 grams of glucose per 500 mls and some calculators say tablespoon of sucrose could be 12,5 grams. You should open a bottle every couple of days and if the bottles start gushing, it is best to open all of them immediately. In that case, invite your...

Regarding the OP. If you are unsure about the character of something like WLP002 it could be nice to brew the same recipe with US-05 and WLP002 or some other estery / less attenuative yeast (Yorkshire yeasts, Windsor) and compare side by side. I'm pretty sure you would notice the difference.

Yes it could because toffee is essentially butter & sugar. The diacetyl at (too) high level can be really cloying and annoying sweet buttery toffee that just lingers on the whole night... But caramellized sugar flavor can also be crystal malt (cleaner and not so slick feeling / buttery flavor)...

And when bottling, a bottling wand at the end of the hose would be a simple & useful tool to avoid excessive frothing(oxidation again..) and overflowing. You want to minimize splashing and the amount of headspace(oxidation..). But you need a little bit of headspace so that temperature/volume...

Looking at all those pictures, the one that has a raven (or is it a craw) in the label must be real good...

Plank-Bier Heller Weizenbock revisited. This is probably the most expressive wheat beer that I know. It is just ridiculous. You have to redissolve the yeast pellet to get all that flavor, though.

^+1 That's how I do except I do not touch it with my bare hands that are second most likely place to harbor Lactobacillus...(nr 1 is the mouth). I use sanitized rubber gloves. You don't need a racking cane but it can be easier to hold & position. When working without a cane you could submerge...

When do they start brewing solid IPAs? Recently I had a thick local juice but it could still flow down the drain.

At the end of fermentation. Optimally you should start it before the final gravity has been reached. I usually pitch at the low end of the yeast temperature range then let it rise slowly throughout the fermentation and let it stand a day or two post fermentation. The yeast can metabolize...