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At least it explains the bread-y flavour.

It's very sad. I saw the Fountainbridge brewery close (which was immense as you know) and now we are going through a boom in the beer industry and people are struggling to find venues to open breweries! I still remember smelling the boil at at certain times during the week where I lived, two...

Grab a tin of Bengal Tiger in Spoons. They should also have Brooklyn Lager, Sierra Nevada Pale, etc.

^^ I sometimes think that fermentability can be unpredictable when you mash high. 1015 doesn't sound unreasonable at all for a stout that's mashed high to me. Good luck with the yeast.

I always use drug scales. Too cheap on eBay to not bother having a set. Helps with smaller grain additions too, where you need to be accurate.

More important that you keep it low at the start. You can worry less once the yeast have battered their way through most of the sugars.

One thing which I think is worth mentioning here, which I touched on earlier, is that I think that apart from the chemistry and interaction with the yeast, the salts also contribute flavour. Taste the water after you have adjusted it. I hav often thought that London water tasted like someone...

This only shows two shops: http://www.ratebeer.com/beer/distribution/2012/ But it may be worth having a search on Google. I'd pick up a bottle of Jacobite at the same time, which is see is now rated at 99%.

Yep. It's operated by only two brewers. Seriously, you need to taste this stuff.

My Dad worked for Scottish and Newcastle then too. I guess a lot of people did! He told me about the beer he used to get as part of his salary. I'm struggling to find the Belhaven Wee Heavy just now. Had their Scottish Stout (the 7% one) at the weekend which was superb. I grabbed a few...

Marble are the business. Haven't tried any properly dark beers by them yet though.

Photo of oak fermenters. Note krausen:

This is a tricky question. I think it partly depends on how intense the heat is during the boil, and if it can can cause caramelisation at the edge of the pan. It also increases the amount of melonoidin formed. I'm not sure if that's technically classed as caramelisation, but it is at least the...

Lucky you!

Just beware that the residual sugar in the port will mainly ferment out.

Is it coriander seeds or leaf, out of interest?

I buy McEwans Champion occasionally. You get it in Asda too. It's very good, but there are better examples to be had. I'm almost positive that it won't have peated malt in it. That's usually an American assumption with these ales, ie. if it tastes smoky at all, then it must contain smoked malt.

Depends on fermentability. I can also hit over 80%, but you are less likely to hit that with for example, a 70c mash.

Commercial examples: Traquair House Ale (see my brew day thread) Orkney Skull Splitter Broughton Old Jock Brewdog Dogma Founders Dirty Bastard Oscar Blues Old Chub Belhaven 90/- Wee Heavy Focus is on malt flavours and less hops. It's not just an unhoppy strong ale though. The boiled durations...

Surely it's got to be WLP002 then! I'm doing the same too soon, and I reckon the yeast should be kept gairly cool early on.