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I love these fermenters and have a number of NorCal add ons. I definitely recommend the upgrade to the stainless spigot: https://www.norcalbrewingsolutions.com/store/Speidel-Fermenter-OEM-Stainless-Steel-Spigot.html The standard spigot is too fat for normal tubing you probably use for bottling...

Here's a nice overview of the history of various Slovenian hops: https://www.beeradvocate.com/articles/16527/europes-puzzling-nobility-hops-from-the-styrian-hinterland/ I like whole hops for late hopping and dry hopping whenever possible, both for English and German styles. Harder to hide poor...

Hence the “inspired” part

I can watch this video of the Timothy Taylor brewing process over and over: I have some lovely Styrian Celeia whole hops that did well in a Landlord inspired beer.

Like the OP, my father was a functional alcoholic who became a not-so functional alcohol (fortunately sober for 30 years now). I remember him drinking an occasional beer when I was a kid, then gin and tonics when I was in high school, but when I came home for a few months in my mid-20s it was...

Just kegged a best bitter.

I brewed a Hefeweizen last summer with WLP300 and open fermented and had no problems. Of course, I open ferment for the first 3 plus days on almost all of my beers, so I am an outlier. Some yeasts are "backpressure sensitive." That's what Drew Beechum calls it in this guide to saison yeasts...

I would argue that 24 hours of open fermentation is not long enough and the kräusen never gets that high if you leave it open until kräusen starts to drop.

This thread might be helpful. Pinch of Baking Soda to reduce acid

The most recent episode of the Craft series Beer and Brewing podcast is with Hagen Dost, co-founder of Dovetail in Chicago. In explaining why they decoct their lagers, he tells a story about his time in brewing school in Germany when they got to brew with the same recipes and ingredients on the...

Kevin Kain has written about the surprising history of the nonic Revisiting the Nonik Glass History — Casket Beer And a nice comparison of the English dimple mug vs the Tübinger: https://www.casketbeer.com/home/2020/11/21/not-all-mugs-are-created-equal Not All Dimple Mugs are Created Equal —...

If it was just about color they could add caramel coloring. There is a nice discussion in the Boak and Bailey blog about why brewers used sugars: Why Did Brewers Use Sugar? Sometimes it was cost. As stock ale went out of favor and quick turnaround running ales took over, sugar could help bring...

I would think it is up in that range. Hard to say exactly. I'm tempted to brew a mild and have this invert be the only thing contributing to the color. Probably the best way to judge the flavor and color contribution.

It is on the edge of burnt. Could see it in a stout though.

4.5 hour update. My kitchen has a wonderful treacle aroma. I have never gone this far on stovetop cooking, so one main takeaway is that the oven method is much easier. Given the climate crisis and energy shortage I couldn’t justify doing this again though. Starting with dark sugar and cooking...

3 hour update. All four got darker. No huge difference between the simple cane sugar samples. The neutralized turbinado is definitely the darkest and has the most complex flavor (which I am not good at describing). The top left is a smaller pan and thus deeper liquid so appears darker than it...

30 and 90 minute update. Top to bottom cane, neutralized cane, turbinado, neutralized turbinado.

I am making parallel batches of invert sugar, one with cane sugar, one with real turbinado cane sugar (molasses left in all along, not added back in). I brought them up to 235F on the stovetop, then divided them (one neutralized with baking soda, one not) and poured them into corning dishes to...

You didn't include the extra factor of neutralizing the acid which gets you more Maillard than just caramelization. I'm in the middle of an experiment on that right now and will post results later today.