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I brought the doree to style tasting at our brew club and thought it was fantastic. I'm looking for a clone recipe also. So far, your recipe looks like the ones I found. Make sure you use brewing coriander. The seeds from the store taste like celery while brewing coriander has a beautiful...

I was just reading up on the lager malt and it adds very little color, which makes it good for pale brews, and it adds body. I was looking at it to see if it would help with the diacetyl rest. Maybe it could produce less diacetyl? It doesn't seem to. It is just pale malt with some body.

We made a Candy Bar Porter and used Werthers Originals to get a toffee candy flavor. It was not the best idea we ever had. lol It turned out a little oily but it was ok. I'm looking into getting a malt to impart what I'm looking for. We used cocoa powder and cocoa nibs for the chocolate...

Well, it did clear and you we're not helpful. It just took longer than I had expected. It gave me time to do additions like French oak chips and crystallized ginger. It's absolutely fantastic and thank you to the people who had great ideas on what to do. I've been helping others and making my...

I'm going to try one more racking and chilling it.

I used local peaches. Pasteurized them and then added pectic enzyme as soon as it cooled. Let it rest for 24 hours and then added the yeast. I've had lactobacillus when I didn't pasteurize the fruit first. Anyway, Weeks have passed and it has been racked twice and degassed and speedy bentonite...