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Worked great with English yeast - Imperial A9 Pub. As others have noted, it's a wonderful base with lots of potential. I can easily imagine adding some pumpkin and spices... Satisfying dense (but not sweet) maltiness and bitterness upfront, trailed by a touch of esters, a touch of floral, a...

Ah man, if there was ever to be a house beer, this would be it. I made one change, using a local floral wildflower honey instead of the golden syrup. Multi-layered! Nice crisp, solid-but-light bitterness upfront (refreshing!), for which the marmalady-ness vs floral clash works as a perfect...

Anyone done this with 34/70 or any other lager yeast?

Looks and sounds like my perfect beer, pretty much. Tasting it in my mind... Miraculix, any thoughts on replacing the golden syrup with a mildly floral wildflower honey?

Could I swap out the wheat for rye malt and call this a roggenbier? Any other adjustments needed? Keep the honey malt?

I went a lighter on the flameout hops (1 ounce each instead of 2). Exactly the beer I was after. Has all the delicateness/fragrance (hop and grain)/lightness and also refreshing as hell with moderate bitterness and lingering mineral aftertaste. The kind of beer that has even non-beer-drinkers...

Mighty fine! Made a similar ESB - 1318 - before this, and used the slurry on this thang. Love the extra chocolate malt and victory. Only change to OP is that I used Maris Otter. Worth it, I think. Many thanks, Sparky.

Has anyone used this as a base for making a graff? Something like 2 parts oatmeal stout, 3 parts apple juice? Results?

Here is the Briess link showing the difference between the two: http://www.brewingwithbriess.com/Products/Roasted_Barley.htm Click on the PDF link in the respective boxes. The sensory profiles differ slightly. Mainly, the black barley (500L) has a stronger coffee and roast presence, plus little...

I know it's a well-documented issue, but I'm wondering if anyone has found a particularly effective solution for the absence of black barley? LHBS doesn't stock. Do I replace it 1:1 with plain ol' roasted barley? Some suggest it misses something... So do I up some other grains to compensate...

I've had this bad boy bottled for a week now. Two changes to the original: used 1318, and accidentally added an extra 0.75oz Fuggles at flame out. It's still carbing, developing, etc, but my initial impression is that the extra Fuggles worked out very nicely. The 1318 left it just a tiny bit the...

Anyone have a good 1 gallon recipe? Hops?

Brewed this up last night and made one error: 0.75 Fuggle at flame out, instead of 0.25. Curious if anyone else has added a bit more hops than original recipe? Results? I've seen English IPAs with this ABV, IBU, hop aroma....

Awesome, thanks so much. I'll mash a little lower (150-151), pitch low and raise to 68 over 2 weeks (as per other thread).

I've been looking at this wonderful thread regarding English yeasts: https://www.homebrewtalk.com/forum/threads/british-yeasts-fermentation-temps-and-profiles-cybi-other-thoughts.221817/ And I'm keen to try the 1318. My only concern - as noted, occasionally - is that it might finish a touch on...

Been doing yeasty/fruity/hoppy beers, finally now turning to malty. Question: how well does this beer age? Best fresh? If not, when is it in its prime?

Something in that range of red would be cool, although it could be more, or less. Beetroot juice would impact the taste, no? Is it possible to just *add* the color by steeping without adding the characteristic red caramel sweetness?

I'd like to produce the exact same beer, but RED in appearance (why not?). Is there a way to do this without affecting the flavor? Steeping grains?

I was forced to substitute 3711 with 3724, and have been sampling the final product while steadily carbonating. At first I thought I might have introduced an off flavor, bready bubblegum hitting hard at the pepper, dry-bitter caramel, sharp spike of alcohol, unbelievably extended and sustained...

How about some brett c in the mix? Thinking of 1388+3787 combo in primary, with a gallon or two siphoned off during bottling for some brett c in secondary. Or maybe just go all out 1388 + 3787 + brett c in primary?