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Hello, how long do you think is good on hot steep? If I'm doing a hot steep again I will probably use a floculant... The beer is very hazy... I forgot to mention on the other post, fermentation temperature was 20 celsius (68 F).

Hello, thank you for your reply. Yes I'm using two yeasts it was kinda a silly decision, I never liked much s-04 but it is a whitbread-b derivative (I think it's closer to Doom Bars yeast), on the other hand I really like nottingham... So I thought "why not?", well that wasn't the best...

Hello everyone, as a big fan of Sharp's Doom Bar but living abroad I had to brew my own Doom Bar. There are other threads about this ale but they are quite old so I decided to create a new one and share my experience. So when I decided to brew my Doom Bar I made a research and found this...