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https://www.themaltmiller.co.uk/product/belgian-candi-sugar-rocks-dark-1kg-2/?v=e892e780304d Time is worth more than 6.50.

Yeah that seems a bit high, not sure if that is the problem but could definitely cause the fusels.

Do you control your fermenting temperatures?

I may lean towards a bad yeast packet as your cleaning regime seems adequate. But yeah clean everything excessively including your bottles.

Just to chime in, I doubt it's diastaticus. That usually takes 3-4 weeks to really show up and usually you wont sense it in the fermenter but after it's bottled and kept warm for a couple weeks. Sounds like you might be dealing with something else if you have phenolics.

253- San Fran Porter 11l batch - 1.058/1.015 - 62c70c/78c mash - boil 60 min Never got around to getting an Anchor Porter, so I tried brewing up something similar. I added some munich 2 to get a little more maltiness out of it. Amt Name %/IBU 1.90 kg Golden Promise (6.0 EBC) 65.7 %...

It's funny how time flies between brews. Was that a purposeful break?

https://boakandbailey.com/2023/01/bristol-pub-guide-our-advice-on-where-to-drink/ Welcome from this side of the pond.

I have been drinking it for the last couple weeks. It is interesting, more similar to a hoppy saison than a bitter but has a unique complexity beyond what belle saison would give. Its not very light and drinks like a best bitter but has plenty of Belgian spiciness. I prefer it colder and with...

252- Mild Ale 16l batch - 1.037/1.010 - 62c68c/78c mash - boil 60 min I had a nice commercial example of a mold ale from Westbound and Down, it was too carbonated so I figured to make my own and serve it warmer and cask ale carb levels. I was rebagging my crystal malts hence why I used so many...

Not bad, but I also didn't get the ester profile I wanted. I think my fermentation temp was a little too low for it. I didn't notice much a difference fermentation wise than just using my kegs with an airlock. The recipe was a bit spicy and dirty, from the comet and fuggles. It mellowed a bit...

250- Belgian Bitter 15l batch - 1.045/1.010 - 62c70c/78c mash - boil 60 min Put a quick one together last minute sort of inspired by the Tara Boulba talk Amt Name %/IBU 1.50 kg Pilsner (Weyermann) (3.3 EBC) 51.7 % 1.00 kg Vienna (Proximity) (6.9 EBC) 34.5 % 0.30 kg Wheat -...

250- Best Bitter 13l batch - 1.043/1.014 - 62c70c/78c mash - boil 60 min Brewed this up last week. Forgot to post, I kegged it today. Amt Name Type # %/IBU Volume 2.00 kg Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC) Grain 5 80.0 % 1.30 L 0.20 kg Chevallier Heritage Malt...

Mine have actually been finishing a bit higher than single infusion at 65c. It's similar to the 67-68c range. I usually do 62c for 30min-68/70c for 30min-78c for 10min.

I'm having a bitter too, need to move this keg and get another brew on.

They do sound nice but like most new hops what the hops company will tell you is often different than reality. They smelled quite dank and similar to mosaic when I smelled them. Which isn't a bad thing.

A little taster of the Vienna lager, now I need to seal this up and let it sit for a month. Any tips for making this happen?

Whoops, I should have put YQH not HBC. Here is a link a new variety out in 2022. https://yakimavalleyhops.com/products/yqh-1320-hops Yes beersmith is pretty poor about late additions. The SMPH model works much better for me to get in target ranges overall. I was just following that bo berry...

249 West Coast IPA 13l batch - 1.054/1.010 - 62c70c/78c mash - boil 75 min Brewed this up yesterday, the IBU's seem lower than what I was getting from the wort. We shall see after its fermented. Oddly enough the yeast cake hasn't kicked off yet? Amt Name %/IBU 2.65 kg Pilsner...

Taking popcorn out of the theatre is like making a lager with kviek...