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I would drop peat malt and reduce roasted malts to lower "accent" levels. I think that recipe will give you something in Porter territory.

Make a Dubbel recipe (add some Special B, Caramunich, and dark syrup) and ferment it with WY 3726. It's a winning combo.

It's funny that it did that in the package, but my experience is that it loves to flocculate in massive clumps!

To me, a solid, properly made Kolsch IS interesting--and will appeal to many people.

Is there a benefit of doing a separate rest around 160 vs. 170 for mashout for glycoproteins? If so, then fair enough. I would still argue that the enzymatic benefit is dubious. EDIT: I'll be giving a glycoprotein rest a go today with a Dubbel.

Mouthfeel from non-fermentable saccharides, but like I said the 30 min. beta rest would make it so the alpha has barely anything to work on, and if anything it would just produce more fermentables. Not sure how an alpha rest improves foam, too, unless we're talking about other enzymes that would...

This profile is pretty similar to what I've been doing lately, except the mashout is part of a "dunk sparge" using a grain bag, and rests while the "first wort" is heating. I'm unsure of how separating the liquor would affect the results. I don't do an alpha rest, though. From what I've...

Interestingly, you can see this again with Chimay yeast and New Belgium. Their original house Belgian strain is originally from a bottle of Chimay, and has definitely diverged since. They altered their Dubbel and Tripel recipes a few years ago and apparently use a new yeast, but the beers still...

Would you mind linking to this information? That's fascinating and I'd love to learn more.

The brulosophy experiment used .3 grams. I did this on my Marzen and suspect my gram scale is not accurate enough to that level, as after a couple months the beer is just now good to drink (and doesn't taste oxidized). I think I will look into using considerably less than that experiment for...

Was about to chime in with RPIScotty's post about their claim of similarities to Wyeast and White Labs Chimay Strains: https://www.homebrewersassociation.org/forum/index.php?topic=29575.15 That one specifically said it was sourced from a Trappist brewery. It's conjecture, but I believe some...

You can definitely mix, but keep in mind they both impart different flavors than 180 and will not be the same, except approximating color.

It would be different, the exact makeup of the polysaccharides in the wort would change and many sugars can impart desirable flavors. But hey, give it a go.

Aging is complicated, and there are many things that occur in a beer from biological, chemical, and physical standpoints over time. Biological would be active yeast in the beer changing compounds chemically ("cleaning up" different off flavors, for one), chemical is change in compounds due to...

Unfortunately I'm not aware of one that currently exists because the specific ingredients of the beer have not been identified. I would start by trying to acquire their yeast, either from a bottle or from Wyeast, but I think there are mixed results whether the primary yeast is present in the...

Made a Belgian Pale Ale with this yeast after brewing a Belgian Pale with New Belgium that used it. The NB one was fantastic, appropriate for the style with restrained esters and phenols. Mine was more like an amber saison. Not bad, but not what I was going for. I think it is likely that NB...

I don't think you need to cellar that long, honestly. Many Belgian breweries don't cellar nearly that long before selling, and these beers are considered done when they leave the brewery. Also, many Belgian companies lager their beers. I would bottle condition for three weeks and then store them...

I would add that some of those hops are more known for having onion/garlic and cattiness than others. Of those on the list, I have never experienced it with Cascade, Centennial, or Chinook, and I think their reputation matches my experience.

A well-made fruited sour is a no-brainer for most breweries still, and has started to become a staple. I say that as someone who doesn't like them. On the other hand, I think people are definitely are over sours done as a hyped special release, and have been replaced with Hazy IPAs. Not that...

Your first bottle may have been cold enough to pleasantly drink, but not cold enough to form a haze yet. Without looking at a source, I believe chill haze begins forming bellow 48 degrees F, and I am not sure if time at that temperature has much to do with it. Would make for an interesting...