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Purging works very well. It helped my early hoppy beers a lot. Using a counter pressure filler from a keg is better though. I've stored NEIPAs for months this way, but I still prefer them from a keg. I'm not the biggest fan of Oxebar kegs though. Especially the small ones are very leaky and the...

I'm typically not a fan of crystal malt and definitely not in most continental European styles. I prefer my märzen with Munich I and/or Munich II, Vienna and perhaps Munich III. Roasted malt for colour and nothing else. I tried caramunich II in a triple decocted beer a while back and it is way...

I understand, but I'm wondering whether or how much starch is left in barley malt after mashing at 76°C. I think the second gelatinisation peak is around 75°C, so if the last step is long enough you should be able to dissolve and convert those in say ten to fifteen minutes. I'm completely...

Botanically speaking flowers are mostly made up of modified leaves (petals and sepals, though I'm actually not sure hops have both) so technically they do contain leaves. Hopefully not the ones used for growth, but the term is not wrong even though you wouldn't call pellets "shredded leaf hops"...

I'm inclined to say that even with very poor quality barley you'll have converted pretty much all starches if you mash like that. I don't recall what the highest gelatinisation temperatures are but I think 76°C should take care of most if not all. Residual enzyme activity will likely convert the...

But your other beers don't suffer from this flavour? Or do you use different equipment? Because if they don't chlorine seems unlikely. If they do that could be a clue. Chlorine evaporates quite well so a rinse should be fine I would say. However, you can test it by using a different water source...

Medicinal sounds like chlorophenols. Do you clean equipment using chlorine compounds? Poorly rinsed materials that interact with beer can cause those. My other main suspicion would be a persistent infection causing those medicinal flavours, but you'd notice that in all beers. Same for poor...

I don't really take daily measurements anymore nor do I have a digital hydrometer, but usually a week or so seems about right. Because of my schedule I typically wait 10 - 14 days before packaging. Hazies I sometimes even keg at day 8 or 9 without issue. I'm extremely sensitive to diacetyl, but...

I'm not sure I fully understand, but I would go with the ratios you initially had planned. I don't trust GPT that much when it comes to brewing. I use about 6-10 g/l total hop in the whirlpool when I brew hazy IPA. I'm not sure how exactly Lupomax scales to T90 pellets, but if it's about double...

As with anything food related: use your senses. If they taste stale you could use the grain to boost ABV in heavy beers where you don't notice it as much. Alternatively you can toast base malt to make biscuit, amber or brown malt. If nothing else use it for animal feed or compost.

They're very different. Verdant also adds weird vanilla and apricot flavours, and the beers come out a lot softer. Verdant also really needs to be balanced out by either strong malt character, hop flavours or bitterness (malt- or hop-derived). Voss is more subdued to me, but can be tart...

For pale ales I prefer pale ale malt (preferably GP), but for IPA I've turned to pilsner and Vienna (9:1; 95:5). I haven't tried GP in an IPA yet, but pilsner works better for me than MO. Crystal malts are reserved for bitters and Imperial stouts for me.

Thank you for the very thorough reply! I ended up pitching Verdant mostly because I wanted a point of reference for the changing grist. My next batch will most definitely be a split with Verdant and something else and I'll work from there. I'll keep Nottingham in mind though for one of the...

I'm in the process of testing out new grists, but I'm looking to switch yeasts as well. My go to used to be Verdant, but after trying a split batch with WHC Sweet Release I've realised Verdant strips hop flavours a lot so I want something new. Currently I only have dry on hand and my next batch...

I have a somewhat similar profile. Not the same, but I have rather high chloride and sodium levels as well. Most beer styles come out fine, including lagers. Maybe not exactly to style, but you can still make them by approaching a more minerally version of the profile you actually want to use...

Hard to tell without analysing the bugs present. In general I've had no I'll effects carbonating with any type of yeast (Saccharomyces spp., Brettanomyces spp., Lachancea spp.). If you've let it sit for a very long time you might need extra yeast. It can't hurt to try anyway. As a test you could...

I keep changing my mind on my favourite lager yeast. I like W34/70 in IPA, but also clean beers with a clear hop profile. I feel like it really accentuates hop. S-23 used to be a favourite, but I noticed a lot of acetaldehyde in my latest brews and some of my friends'. The beers were still good...

Warm is relative. I'm not pitching pitching at 35°C, 25°C at most and I insulate my probe whilst also setting the target temperature two or three degrees lower depending on the gravity. I get to the correct temperature well before fermentation actually starts. The second time I pitched colder...

WB-06 can be rather tart in my experience (and it's not really the best for weizens). Wheat itself can also be quite tart, so that can all lead to a slightly sour experience. Whilst oxidation does not necessarily lead to souring, barring infections and acetobacter activity, the oxidation of...

I don't think adding or changing your grain bill will affect your OG that much either. However, if you feel like it does and it matters, just decrease the base malt a bit. Your predicted FG (depending on the software) might increase a bit if you add dark grains, but you could compensate by...