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I wouldn't sub unroasted rye, just with chocolate malt or maybe a mix of chocolate and roasted barley if you have it. It will change then colour and flavour too much if you do sub plain rye malt in I would think.

All this pub drinking made me want to stop at a local brewery. Ordered the ESB, a bit hazy and too cold but still enjoyable.

And I also kegged up the bitter that I used caramunich malts. I always knew this but I am not sure why I keep trying them but they taste like raisins and prunes. Well this seals the deal, only British crystal malts for me going forward.

Bottling up the various sugar bitters. Interestingly the date sugar ended up seeming like the darkest. It also had the largest yeast cake. I dosed half the bottles with 2 carb tabs and half with 3 and do a secondary trial. Molasses finished highest 015, then date 014 and muscavado 013. Initial...

These guys used to have a decent size hop garden, you could always hit them up for some. https://starwingbrewery.com/starwing-brewery-beer/

I think it's the original, we probably get an Americanized version of the label over here. I'll check though. Edit looks like the original, at least the Abv of 6.5%

I have been thinking to build up the yeast from one of these bottles. Although I have not had 3711 before but the dry french yeasts we're a little too peppery for my tastes.

It's been a while, and I kind of forgot how stunning of a beer this is. Hands down the best saison I have ever had.

And how is the Kazbek?

Wow that's ambitious. I was going to comment on 1.5kg of carafa but that would make sense in that malt bill. Definitely cold steep it then. I always thought people added this after the boil but before it cooled.

Have you ever tried brewing something like a Sussex Best? I have been looking for a similar recipe.

Sounds like a lot of work and I am skeptical that there is much difference from just adding to the mash. Are you using extract?

@Hazelwood Brewery did you happen to notice a change in the bitterness character from mash hopping?

A bit of the nova lager lager.

Seems about the time to be brewing up a marzen and festbier. I have a pack of harvest yeast I need to use up soon so I see a lager in sight too.

You are right the idea is only discussed far and few between. I have bags of leaf hops in the freezer that I need to use up. So I will keep and eye on this discussion. The few places I have heard about it didn't seem to contribute much.

And the landlord clone, still not clearing terribly well. I might drop the temps in the freezer.

Just kicked the Chevallier bitter keg, and is finely clear.

Half of bitter before I have to go shopping. Might swing by the bottle shop and see what commercial bitters I can find.

It's not too often you come across a thread that changes your process. This one however definitely has.