Recent content by Miraculix

I bought a 25kg sack of mo and although I'm loving it in general, I'm getting a bit tired of it. I'm going to brew a nice American-ish lager-ish beer next with pilsner malt and imperial brown malt. That should do it. Next will be a mo bitter then.

Porter and stout is just a different naming for the same type of beer. What you do not like is a badly brewed stout/badly brewed porter. And I agree on that. They used to butcher dark mild in the UK with your mentioned "process", that's also true. A well executed dark mild on the other hand is...

It can be very good and it can be very bad. I've had both results. Not quite sure yet if it was the vintage or the process that was the reason for the big difference.

The trick is to stir till there are only medium sized dough balls left, wait ten minutes, stir again, all liquid.

Yep! It's the palest brew I've ever seen and made. From my experience, it's better to first mix the flour with the malt and then add it to the water. But who am I to judge if your solution worked out well!

I've had the greatest experience with maltmiller.co.uk if that works out shipping-wise for you. I'm going to try out rolling-beers.fr. I think they also stock chevallier.

He already uses sugar in his recipe. My suggestions were to increase the fermentability of the grain part of the recipe further. The long rests increase fermentability compared to shorter rests. Not much, but they do. The second long rest is to mobilise all the starches that have not been...

Onion or garlic is not part of any hops flavour profile, unless the hops get oxidised after being harvested. This can happen with any hops. I've had really great Apollo beers with big late hop amount. It's pretty piny!

I have no experience with that specific strain, but generally speaking I would probably increase the temperature after main fermentation is done, even further probably.

Because of the high gravity in combination with the highly active yeast in big amounts, this one will be extremely exothermic. So better have a solution to keep the temperature down on hand.

I'd second this:

I think that dark beers are pretty much covering up almost everything, so it's hard to detect some off flavours in them. But on the other hand, s04 is also my personal favourite for dark beers :D .

No, they are not. They react and then they are basically "gone".

Dark beer doesn't have more alkalinity as the alkalinity is removed by the acidity of the dark grist. It's basically gone once the malt hits the water, that's the whole point of adding for example baking soda. But it could be connected to certain ion concentrations. Actual British brewing...

Hoch kurz mash with 60 minutes steps each. Cannot get much higher attenuation than that. Also pitch a HUGE amount of highly active yeast ie a really oversized starter that is actively fermenting.