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I've used brown malt only once in a Brown Porter at about 10 percent, with a small amount of Chocolate malt and no crystal. I did find it to be really astringent, but I think it was just too much with no contrasting sweet flavor to counter it, and it also finished quite dry. Can't blame the...

It sounds quite tasty. The SRM of the BJCP guidelines are kind of off anyway, many classic examples are more than 17, like Westmalle Dubbel, which appears almost black with ruby highlights, so I wouldn't worry about it. The dry hopping would be out of style, but would probably also be good, so...

I'm sure the wheat will be just fine, especially if you already have it on hand. If not I would just go for the pils for the sake of simplicity.

Do a Quad with just a good pilsner malt and the syrup. Simple, but will show off the syrup and you will get complexities from the syrup and fermentation.

This is a bit of homebrew common wisdom that I'm skeptical of. While it is possible that the yeast on the surface of the yeast cake will do some scavenging of undesirable compounds, flocculation is a property of yeast in scarce conditions, as a survival technique. I think it's more likely that...

I guess I'll just have to see. The yeast remaining in the beer for bottle conditioning are the hold outs that don't flocculate as quick and would be doing the job of cleaning up if I had left it in primary for just one more week. The same activity should still occur, albeit potentially slower.

No worries. If it did need more time in the primary the same cleaning up of flavor should still occur in the bottle.

2 weeks. Possible it was too short, but it did clear up quite well. They are brilliantly clear now in the bottle, and I'll taste one after another week and then probably wait one more week before putting them in the fridge to lager in the bottle.

Repitch yeast, bottle condition as normal. Any readily available cleanish yeast will do the trick, although if the ABV is very high it might cause some issues depending on the yeast. What's the ABV?

I do use Lactic acid to make pH adjustments. It's just the high level of sulfate the first time around is probably causing extra astringency, and I'll fix that the next time around.

Looking back at my notes, I did accidentally put in my normal amount of gypsum for an IPA (last thing I brewed before it was an IPA). So around 150 ppm Sulfate in a Pilsner could easily explain the astringency. Gonna shoot for more like 40 ppm next time.

Just bottled my first warm fermented lager using 34/70, temp plateaued at 66 during active fermentation. Planning to lager in the bottle after normal bottle conditioning. So far disappointed in the flavor, especially when had next to Prost Pils, which is a delicious local pilsner from a German...

Would need more info on what ingredients you are mixing, as any two kits mixed together won't necessarily be good.

22, grew up making a few extract batches with my dad and then started on my own when I was 19. I make 2.5 gallon batches 2-4 times a month.

Nearing the end of my fermentation degree, I sometimes wish I could go back and do something lucrative but tolerable and get my brewing kicks with homebrewing, and being able to afford a bunch of nice homebrew gear. On the other hand, I love working in a brewery, the only thing I don't love is...

The goal of boiling is microbiological stabilization, isomerization of alpha acids (bitterness), formation of trub, extracting flavor and aroma from hops, formation of Maillard products (flavor from malt), and I'd argue that driving off DMS is a secondary goal as SMM is converted to DMS when you...

It appears that it says 20 plato on just the Dutch website, on all the other versions of the page it says 18. Probably is a mistake.

That's really not terribly high of a FG for a high ABV beer, and it's entirely possible that the average Gouden Carolus has that high of a FG. Especially if it's closer to 1.018, it's entirely possible to have very little perception of sweetness in a high ABV beer. Also, from what I see on the...

Those look like brown flakes floating on top of the beer. The bubbles are more than likely just CO2 coming out of solution, like flars said.

I knew Nottingham was an unusual choice for this style, but turns out it dropped out way too clear and it the beer is dry to the point of accentuating the relatively low IBUs. I think I'll give this another go, but with WLP 644, in a couple of weeks. Probably increase Cl, possibly decrease SO4...