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you've got it backwards, you need to pitch the belgian yeast first, let it produce its signature esters and phenols during the multiplication phase, and then pitch the voss and raise the heat so that the belgian yeasts die off and the voss cleans it up.

nah, i've fermented plenty of english-style beers with windsor between 22-24°C (71.5-75°F), they're great in that range. maximum fruity english esters and it's done 3 days. you'll never get a thin mouthfeel with windsor because it can't ferment maltotriose. whatever you're experiencing is...

so yeah, when i scaled up fuller's london porter to 6.8% it pretty much immediately hit all the numbers in the description you posted so here you go: https://www.brewersfriend.com/homebrew/recipe/view/1320843/local-porter-clone

this one seems pretty straightforward -- assuming the grain bill list is in descending order of quantity the way most ingredient lists are, this just looks like an amped up version of fuller's london porter

sure, their website says they use an organic chocolate extract, i just figured it's more likely something like this: https://cholaca.com/ than an off-the-shelf syrup made for pouring into milk

the problem with using chocolate syrups is that they almost always contain preservatives and other unwholesome ingredients. this is the only exception i've been able to find, but it doesn't seem to be available anywhere near me...

i'd certainly be interested in the base recipe

use rima, it's the perfect kveik equivalent of 1469. it's POF+ but the phenols fade away completely after about 2 weeks, leaving you with caramel/toffee/nutty/earthy/fruity/biscuit. perfect for christmas and autumn ales, as well as browns and stouts.

well i went ahead and ordered the flaked rice anyway, i figured the few extra bucks will be worth it both to save time and reduce variables in what will be an already very experimental beer in a number of different ways... if i decide to brew a rice lager at some point in the future i'll use my...

okay you're right, i thought the bran of the rice was the same thing as the hull, turns out they're different things.

brown rice is just hulled rice... if rice hulls added for sparge/lautering purposes don't affect flavour i don't see why they would in this context

so it's 3 gallons and 2.75 gallons (split batch) respectively in 3 gallon torpedo kegs each. very small headspace in any case. i also did hook the gas up to the liquid out post to do so, and gave them each a good shake at the beginning of the high pressure phase.

so i did the burst carbonating method, turned it up to 30psi for less than 24 hours, then turned it down to 13 which is the equilibrium pressure for the level of carbonation i was looking for, but i didn't vent the keg in between, i only just did it now maybe a week later after checking this...

i want to add rice to an upcoming brew of mine... my LHBS sells flaked rice and i know this is the most convenient choice, but i have a very large bag of brown rice for cooking with and i'm wondering if i can't just use that, and most importantly if just cooking it normally is enough to...

good to know!

wait, what am i risking by using regular tubing?

do you just leave it in the carboy? and if not, how do you get the sample?

damn pricey though and i like to do split batches so i'd have to buy two of them

i have 10ft lines though, i don't want to have 10ft of beer sitting in the lines just to take a gravity sample

hi all, i'm making a lot of hoppy/hazy beers lately and after having had many of them oxidize on me i've started taking great pains to limit the amount of exposure to the air after fermentation is complete or mostly so. that includes doing closed transfers from my carboys to purged kegs with...