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Hi @the baron There was an interesting sentence that used to appear in the entry for Special B in the Brupak's Guide to Grains ... an archive version of which is still available there (link), as it happens ... which said/says ... ... following that advice I used some in a Porter recipe, which...

... it also depends on whether you want to "know" the FG (yet), or are just trying to determine whether fermentation has finished ... I use my refractometer to monitor for stable readings (indicating the sugar and alcohol levels are stable) over several days, i.e. fermentation is finished, then...

Hi @hoppyscotty I combined a recirculated mash and a parti-gyle approach earlier this year to end up with 12 lts of Impy Stout and 23 lts of a more sessionable stout all from my (35lts) BrewDevil, so it can be done. For 20lts of stronger beer your approach should be as @Richard_H describes...

Hi @Shepton Most of the time, you can just use brewing calculators and you'll (mostly) get out what the calculator predicts ... but then, every so often, you sort of need to understand how the calculator is coming up with those numbers, to get it to predict the outcome from your process ...

Hi @smcc ... my experiences suggest you get similar extraction rates as you would otherwise get from Flaked/Torrified Wheat :?: ... certainly when I've built recipes adding in one or other of those but subbed the same weight of stale breadcrumbs into the grist, I've got out wort at the...

... and precisely what nutrients do refined sugars provide (other than carbohydrates, of course)? Have you deliberately chosen to overlook the fact that adding refined sugars places an increased "workload" on the yeast, which will mean they'll require extra nutrients to take on that "task"...

... no one said they were :confused.: ... the question isn't so much as how the yeast make them, but why/under what circumstances they do? hint: the only answer isn't when the yeast get hot :?: ... yes, you can "get away with" fermenting non-malt-based sugars and not producing fusel alcohols...

... erm, surely an oversimplification? You have to recognise that when you add a load of refined sugar, rather than increasing the gravity by upping the quantity of mashed malt, say, you're not just raising the gravity of the wort to be fermented but (effectively, per yeast cell needed to...

Hi NB ... for example ... ... now, OK, when you described Target as being a hop that gives that "raspy bitterness" there, we now understand you meant that it does that because it has a low beta-acid/alpha-acid ratio ... but you must recognise that it also has relatively high co-humulone...

Hi An Ankou Fair enough, you're concentrating on malts, first ... but bear in mind that when you do come back to thinking about hops, you may find that trying to break it down like this is as problematic as it's problem solving, after all one of the prime qualities of these sorts of beers is...

Hi Nicks ... those numbers don't look right, just compared with the taste :?: ... care to reference where the brewery have said that? ... interesting way of presenting those figures :?: ... York don't describe Guzzler as a Bitter, they call it a "GOLDEN SESSION ALE", whereas they describe...

Hi Darell ... looks to me like you're answering your own question there ... but yeah, it depends what you're doing with the rest of the brew ... if you're going to chuck in a $hit-load of late hops, of course you'll struggle to distinguish the subtle impacts of different bittering hops ... but...

... oh, and to be clear ... the Chevallier Best Bitter beers, in PET bottles, were bottled from corny keg (via (cheapo, carbonation cap-stlye) counter-pressure bottler) Wednesday night, there's fully conditioned and there should be no sediment in the bottles, they can be consumed whenever you...

Nick has been a star clapaclapaclapaclapa ... and I am now officially DE-devastated, to proudly be in the possession of a bottle of said choc-orange stout ... it's NOT Terry's athumb.. athumb.. athumb.. Cheers, PhilB

... ahhh yes, of course, I was forgetting (or maybe trying not to think about) the logistical nightmare this was causing Nick ... sorry Nick aheadbutt ... I'll shut up and see what turns up athumb.. Cheers, PhilB

@Falco sorry I've mis-understood :roll: ... I was expecting a choc-orange stout, and feel devastated now wink... ... but, no problem there's a bottle of Smoked Beer with your name on it amongst the stuff Nick's gonna collect from me ... that'll lern ya...

Good stuff Nick, see you later ... though it'll probably be out of a window athumb.. ... @chopps and @Falco, sorry I'm not sure I followed the full trail of the conversations above, where are those beers in their conditioning cycles? Do they still need to be kept warm conditioning for a bit...

Hi Nick ... sounds like a smart move, it could be a bit foolhardy venturing out in that athumb.. Cheers, PhilB

Hi Nick How did you get the "plum" into your porter? Did you add fruit into it or just flavouring? If you've used fruit the problem may be pectin related ... basically, you're making thin jam wink... ... but that won't affect the flavour, it'll just be best to serve in a pewter tankard and not...

... coming back to this original question Nick ... I've been able to find 3x500ml PET bottles so I can now offer for swaps ... Up to 16 x bottles of Smoked Beer (for anyone feeling brave enough) Up to 3 x bottles of one of the beers I currently have kegged (sorry, but I just can't face the...