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I think your issue may be the no sparge process and having you malts milled for you. Especially as the malt bill increases. Any way you can add a small sparge? Another idea may be to do a mashout for 15 minutes and add as much water as you can, that sometimes helps with efficiency.

Their beer kind of sucked too.

Oh nice about the outlet. If you can, Bigfoot and Celebration ale are also standouts from them and I would highly recommend both. Bigfoot is an American barley wine that is usually around spring/summer time and Celebration ale is their Christmas beer that's only available Oct-Dec usually. Yeah...

Well then! Stone has a second brewery there, I would highly recommend them even though they have been bought out. They were on the forefront of the craft beer revolution. If you can find it double oak aged arrogant ******* is fantastic. Although it looks like some.funny business happened with...

It really is and has always been a spectacular beer.

Where does he live? I may be able to give some outdated advice, or not.

It goes to Rome... How else would they be allowed to brew beer.

You could also cold steep the roasted malts the night before. As @Agentgonzo pointed out for a smoother roast. Would be less faffing around on brew day.

Well one good benefit is you have a stout to drink soon while you wait for your impy to condition. They do taste so much better after 3 months. Or do as you say that's a great option too You could also get some lactose and make the second batch a milk stout. So many options.

St Bernardus, you are correct. I don't think the others are even close to Westmalle or Orval, or even Chimay or Rochefort. And I love de struise.

It's very sad, but inevitable when no one wants to be a monk anymore. I better get my Trappist clones up to par, seeing what happens when the big breweries take over. Leffe is a good example.

It's definitely the benefit of these over and all in one.

Yeah it's the perfect oppurtunity, you can get the main batch boiling and then run off the second runnings while you are waiting. You have a new cooler right?

A quick pint of the landlord try, I am filtering some water for a Vienna lager.

Hopped with purple citra? Glad the rest were good. Which did you prefer the indies porter or the special export?

I bottled up the Baltic porter so I could make some hop water in the empty keg. I did 6 litres, with 18g of mosaic steeped in 1 litre of water at 80c for 20 min. I was surprised how little hop tea came out of it. Thanks for the tips @Stu's Brews Also topped off the kombucha and dumped the...

Put a bottle of the bitter with date syrup in the refrigerator. This one is better than the muscavado one but definitely has a sugar bite, that's hard for me to describe accurately. It's also perfectly clear already. I wonder if it conditioned quicker for some reason?

That hazy looks a tad oxidized ;) Looks like a great day out though.

I think Citra is a horrible hop to use at 15 min or more in the boil. The bitterness is harsh and it tastes like cat piss to me. Terrible. Also with a slow cool I wouldn't add any at 30 min. If you do want want to bump up the bitterness some I would stick with magnum.

Do you think you need to consider alpha acids when doing the 1g/l steep? I have a bunch of various leaf hops, mosaic, Idaho 7, azaaca etc... that I need to use up and this seems like a perfect summer drink. Also pH wise you are targeting 4.3? I also have some kombucha to dabble with once I get...