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The FG is 1.004, and should ideally be above 1.010 for a stout. Adding regular sugar (sucrose), or artificial alternatives, to the glass will sweeten, but you won't need be adding much to reach the desired taste, this will not raise the FG noticably. Lactose, however, is around one tenth of the...

Scottish and Newcastle. 😉

Not in SN Pale. An erroneous assertion. Surely, if bitterness was the objective using all those hops at the start of the boil would produce more IBUs, than continual dosage. From their website. "Brewed using a boatload of intense Northwest hops, we boil this continually hopped IPA for a full...

"Ben and co. are in the process of increasing production capacity in the form of a new brewery, though one significantly different from that in the back of the pub." - October 2021...

How so?

Lactose. It adds sweetness to beer without being fermentable. Adding any other sugar in the presence of yeast will kick off more fermentation if added to the keg.

Thread 'Spingo Blue Anchor' https://www.thehomebrewforum.co.uk/threads/spingo-blue-anchor.35148/

http://breweryhistory.com/wiki/index.php?title=Blue_Anchor_(Helston) Interesting cooler they have there. https://player.bfi.org.uk/free/film/watch-a-day-in-the-life-of-the-brewers-of-helston-1982-online

What is interesting is, it's brulosophy returning the conclusions that such a small change makes a difference, both perceptably and statistically. Usually, their xbeeriments and 'short and shoddy' articles don't, despite some seamingly dramatic changes to process.

Tweaked this for my own process and what I had in stock. https://sierranevada.com/blog/our-beer/pale-ale-homebrew-recipe#section-77f1-f164 Sierra Near-Vada Pale Ale Batch -12.5L OG -1.056 IBUs - 44 EBC - 19.5 ABV - 5.6% Water Ca-190 Mg-15 Na-30 Co3-15 SO4-330 Cl-165 Mash - 60' @ 68c...

What? correctly? Yes.

That'll be interesting. I watch this the other day, that points to fermenter geometry making a difference even with quite similar vessels, without throwing 'open' into the mix.

Faking haze may be a bit strong, but, Wheat flour in the mash was certainly something you heard breweries experimented with back in the mid 2010s. This article from 2016 does mention it. https://grainfather.com/recipe/new-england-ipa-what-is-it/

So true. I always forget how amber it is.

Most of what I brew these days is British or Belgian in character. So, it's a flame out addition and straight to cooling. Hops should be on an equal billing with malt and yeast aromas, not dominating them. Anything else is more early US craft inspired, where a 20' steep at sub 80°C will...

Exactly, the OP has fermented in a way comparable with a normal atmospheric fermentation. Fusel alcohol and acetaldehyde is also suppressed by pressure. "The concentrations of esters and fusel alcohols formed during brewery fermentations were significantly reduced by increased carbon dioxide...

It is probably fine. The 4 PSI of pressure will likely have more effect on suppressing esters than adding a wet towel. Pressure increases CO2 in solution. Lower temperature increases CO2 in solution. CO2 in solution reduces esters. They are both ways of reaching the same endpoint. If you're...

Surely, you would be cleaning it prior to use?

Fun day. Congrats. Did you get the joy of digging out the mash tun?