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Yes, it's very tasty and easy to knock back a few pints before you realize it's not light on alcohol with the high attenuation from the invert. I bought the three "mega" books in Ron's series, "Porter!", "Mild!" and "Bitter!". They are all enjoyable reads though the charts don't display so...

I just brewed a mild inspired by a 1917 Whitbread X recipe reprinted by Ron Pattison, and I am surprised by the head retention of this beer. It defies all information I ever read that low hopping rates lead to poor head retention. The exact recipe I used for a 6.3 gallon batch was 5.5 lbs of...

S-04 was the first yeast I used, I made 70 batches with it over the course of seven years until I finally realized it attenuates too high (74% - 80% with temperature control in dedicated fridge, depending on recipe and mash process) always resulting in drier ales than I was intending...

You know I have to say having sat in the keg for a week, the flavors have really blended beautifully together now and I'm rather enjoying both the aroma and flavor... Maybe Jamil had a point with 3% chocolate malt.

Thank you. I feel better about it now actually, not that I dislike this batch, but was just disappointed how much dark chocolate flavors it has with only 3% chocolate malt.

Pictures attached of my first brew that they deemed too light, and my second attempt following their advice to add chocolate malt that came out too dark and outrageously foamy

Since you say you like Fullers London Porter, I would actually recommed you lower the chocolate malt to 2%, add 12% brown malt, and forgo all crystal malt in favor of 12% dark invert sugar, the rest pale malt.

I've only ever used Arm & Hammer Washing Soda (Sodium Carbonate) with hot water to clean all of my equipment, beverage lines, siphons, taps and kegs. At least if you were to consume any residue or inhale the dust as you prepare a solution it isn't as toxic as all of the other alternatives out...

"I'm sorry, but I have an ear thing. In an episode of Night Gallery, this guy gets an earwig." "They said the good news is, we got the earwig..." "...but the bad news is, it was a female." - So I Married an Axe Murderer (1993)

I brewed Dunkel twice, once for a competition, and once more using some feedback I received from the judges. My original recipe that scored 30/50 "Very Good" 5.5 gallons, 1.050 OG, 5.5% abv, 23 IBU (0.46 IBU/GP) 100% Schill Dark Munich Malt (9.3 lbs) 0.75 oz (17 IBU) German Perle 60 minutes...

In the course of using the same S-04 yeast 10 times now, I have actually brewed stouts and then repitched yeast cake to an english bitter and even a hefeweizen, which came out great, and then to a pale ale. All were great and had no influence from each other, but again I only use 1 Cup of slurry...

One comment I have is are you measuring how much of the yeast cake you repitch into each new batch? It sounded like you do, since you draw off the trub with the value at the bottom of your canonical, but wasn't explicitly stated how much you repitch. I typically save more than 32 oz of yeast...

I reused a S-04 slurry eight generations in a year, repitching 1 Cup for 5.5 gallon standard strength batches, then topping off the jar with yeast cakes from each subsequent batch. Never had an issue, and one of the beers was entered in a competition and did well. I also kept a W-34/70 slurry...

Try getting your wheat malt pre-crushed. I'm too lazy to adjust my mill gap smaller for wheat when it's calibrated for barley malt already, so whenever I order wheat I make sure to specify for the supplier to crush for me. I would also recommend a step mash that includes a protein rest at 120F...

Question, if you are recirculating in a closed system essentially, where would the aeration take place? I can't see clearly from the picture where the output hose extends to, but I assume it is not just splashing back down into the pot, correct? Probably submerged or running down the side. I...

This old german cascade chiller looks like copper to me: http://www.braukaiser.com/wiki/index.php?title=Museumsbrauerei_Schmitt

I would be surprised if an immediate, first pour, lack of character was all because of a copper chiller coming in contact with (initially) hot wort, rather than the recipe, water, ingredients or primary fermentation conditions/length being less than ideal. Copper is the traditional material of...

Here are my exact specs if anyone is interested

I also stand by my original advice of limiting or eliminating the flavor hop addition and keep the IBU to 10 for a 1.048 OG to allow the wheat malt to stand out. I should also mention I added gypsum to raise Sulfates and quite a bit of CaCl to raise Chlorides to balance towards "malty".

And just to give you an idea of the banana flavor above, when I gave some to my wife to taste she asked if the banana tones will eventually go away (she assumed I didn't want that in there). And that's after breaking the rules using "the wrong yeast strain". I think my conclusion is the...