I brewed this in September and it is very good after a few months of age. I will brew again but I’ll swap out the liquid yeast to dried Lalbrew London or Verdant for ease and variation.
Great video, Thanks as always. I would have thought more roast barley in the recipe, I will try going heavier on the chocolates as per your recipe next time I brew Porter. Slainte!
When are you going to research the American Lager? All your videos are amazing! Covering the most consumed beer style seems reasonable when you have been around for 3 years. 😆 Thanks for making excellent videos and recipes over the years. Hope you are having an excellent time in Germany! Cheers!
I’d guess that WY1028 is most popular due to that recommendation in Brewing Classic Styles. I’ve brewed that recipe and it’s a keeper. Interesting to see the sodium levels. That’s something I have been considering playing with. Generally I use RO water and only add calcium chloride and gypsum.
Love your content. Always reference your videos before designing a recipe. Curious about the increasing trend in sodium here. Wonder if this could be the result of ppl using baking soda to balance the ph 🤔
Do you post the next style online somewhere when it is determined before you start working on it to give people an opportunity to send you their winning recipes?
Yes, you definitely can. Think of if you're sixth malt is a smoked malt or special b or something like that? Yes, it's definitely going to make a difference. If it's something like carapils you probably aren't going to taste it
I love your work. Constructive criticism/Obligatory statement: The purported yeast equivalents between manufacturers and their origin breweries are pretty close to 100% incorrect and inappropriate. Myths ought not to be perpetuated. It would be better if you'd keep each yeast strain separated, and not put the source brewery, like you have done for Nottingham for instance. Cheers and keep up the good work.
I know this and I have a counter theory, these yeast equivalents were made from sensory analysis years ago. Forget dna. The beers made with the common yeasts tasted similar. This is why I still report them as such
Can’t wait to brew this one! One of my all time favorite styles! 😊
I brewed this in September and it is very good after a few months of age.
I will brew again but I’ll swap out the liquid yeast to dried Lalbrew London or Verdant for ease and variation.
Nice!
Great video, Thanks as always. I would have thought more roast barley in the recipe, I will try going heavier on the chocolates as per your recipe next time I brew Porter. Slainte!
excellent job as always!! Thank you
When are you going to research the American Lager? All your videos are amazing! Covering the most consumed beer style seems reasonable when you have been around for 3 years. 😆 Thanks for making excellent videos and recipes over the years. Hope you are having an excellent time in Germany! Cheers!
I'm working on it
I’d guess that WY1028 is most popular due to that recommendation in Brewing Classic Styles. I’ve brewed that recipe and it’s a keeper.
Interesting to see the sodium levels. That’s something I have been considering playing with. Generally I use RO water and only add calcium chloride and gypsum.
Love your content. Always reference your videos before designing a recipe. Curious about the increasing trend in sodium here. Wonder if this could be the result of ppl using baking soda to balance the ph 🤔
could totally be.
Do you do any sort of weighting between medal categories? Could you? Should you?
I do not. I don't think it would make much difference. After 10 or so recipes the data converges
Do you post the next style online somewhere when it is determined before you start working on it to give people an opportunity to send you their winning recipes?
You can always just send me your winning recipes. I'm letting my patreon's pick the next style
Milk/sweet stout? I was looking around didn't see you do that one yet.
Coming soon!
@@MeanBrews You're the man Matt! I just kegged mine but curious to compare with what you come up with.
Did the longshoremen really like to drink this burnt after work? If I were them, I would drink a Belgian strong beer. And you?)))
at 6 malts, can you really tell a difference if you only did 5? It seems tedious to add so many. I have a rule of no more than 3 malts.
Yes, you definitely can. Think of if you're sixth malt is a smoked malt or special b or something like that? Yes, it's definitely going to make a difference. If it's something like carapils you probably aren't going to taste it
It seems that the Germans use this formula when they cook their pilsner?)))
I love your work. Constructive criticism/Obligatory statement: The purported yeast equivalents between manufacturers and their origin breweries are pretty close to 100% incorrect and inappropriate. Myths ought not to be perpetuated. It would be better if you'd keep each yeast strain separated, and not put the source brewery, like you have done for Nottingham for instance. Cheers and keep up the good work.
I know this and I have a counter theory, these yeast equivalents were made from sensory analysis years ago. Forget dna. The beers made with the common yeasts tasted similar. This is why I still report them as such