Dude, thank you so much!!

I'll check it out!

My pleasure and good luck!

I think in my experience Windsor is a little less attenuating but both of them are pretty low attenuators. Great for leaving that bit of sweetness in those styles.

I'd point you to this video - I need to make a new one I think but this still hits the core ideas. kzfaq.info/get/bejne/ot6AZLKmsd26m2g.html

I hope you do, thanks for watching!

Yeah, I've gotten it down to 1.023 before but under different mash and grist circumstances of course. Its a very nice yeast!

Some of my absolute favorites!

Glad you enjoy the channel! Knowing how these beers are made certainly elevates the tasting experience. Hopefully you can try making a batch some time!

Hmm, have you tried using lower attenuating yeasts? Might also be a thermometer calibration thing - maybe you're mashing at a lower temperature than indicated?

I can't say I've had that one before. Was it different than the flavor of other tripels?

That would have been my first take if I hadn't brewed a Vanilla Porter 3 months ago. Hands down, the best beer I have ever made. I used a good amount of dark adjunts. To me, it was perfect. I used lutra and fermented under slight pressure at room temperature. If I'm not wrong, ph at time of fermentation is kinda important

Did you try fermenting under pressure?

I think kveik would work OK in these kinds of beers but you would need to pay attention to the pH drop during fermentation since you don't want it to be too tart. If fermenting under pressure as well I believe the fruitiness would be contained. Just seems like it might be a bit too much work in my opinion though.

I’ve experienced exactly what you’re mentioning. Brewed a few kveik stouts and porters, didn’t mind the ph, and was left with tart-ness that was out of style and not enjoyable.

@@TheApartmentBreweryep, have done this with Lutra under pressure at room temp, no fruitiness

That sounds like it would turn out very nice as well, cheers!

Give it a go!

Haha of course! I think having them under pressure certainly helps keep the fruit under control.

Cheers and thank you! English porters are criminally underrated!

It was! Cheers Brian!

Baltic porters are fantastic, gotta make one of my own sonetime soon!

@@TheApartmentBrewer I highly recommend using lutra. I fermented at 75 degrees and it was super clean 👌

Thanks James! I'm very happy I made one this year, it's really hitting the spot!

​@@TheApartmentBrewer excellent work hi 👋 from 🇨🇦 #YSW respect back to you 🙏

Haha thats true, that RIS will put your lights out pretty quickly! I love both styles equally I think, but the smooth chocolate flavor was really calling my name! Plus it was ready to drink very quickly! Cheers Gnome!

I hope you do! Cheers!

Coffee malt is a really interesting malt, and it does make for a nice addition to this kind of beer.

Haha sounds like a plan!

I also find myself not brewing them as frequently as I think I should. They're underrated beers!

Definitely depends on the sugar complexity of the wort, if you get less complex sugars from less specialty malts or lower mash temps will give you a lower FG with English yeasts. Most of the liquid versions of these strains will do similar stuff.

I'm a big fan of the midnight wheat. It really come through with a soft chocolate and coffee flavor. I need to try the Yorkshire yeasts especially with an open fermentation. Plenty of English styles planned!

Very nice!

That would be very interesting. Would need to partigyle as well!

I think theoretically that should work great!

Much appreciated!! Means a lot, cheers!

Thank you! Cheers!

Chocolate wheat is also amazing. Sorry to hear about the bugs, that sucks.

Thank you Tom!

Haha he's always crashing my videos

Nope, I actually added them at the beginning of the mash. I don't think the dehusked malt really did anything for the pH though

Very nice!

The dark malts shouldn't have an impact on IBU as that just hop-derived, so I just enter them normally.

@@TheApartmentBrewer Duh! I should know that right? I'm getting there slowly, with your help

No worries!

I don't know the exact number off the top of my head, but overall I'm looking at about a 70% overall efficiency.

Looks like we will be competing against each other! Although my entries head to NYC for the first round. Good luck!

@@TheApartmentBrewer Good luck to you! Hopefully we both advance out of first round.

I see your name next to two entries that advanced. Congrats!! None of my 4 entries advanced.

I just got the results today! Read through them and I agree. Wish I had more Bittering hops in this to make it a bit more to style!

Most likely, it would be far more reminiscent of an English porter at those levels.

Brewhardware.com 1/2 in npt in line sight glass. Just set up some quick disconnects so I can clean it

I did not, but I also figured that since all conversion was complete by then and thoroughly buffered

Agreed. You know what. My next planned brew was a London porter. I think I'll hold on to the chocolate malt and do the test myself. Cheers!

Hmm, my initial guess is that you might not have as much residual alkalinity buffering in your base water. If it's only 0.2 pH off or so though not a huge deal. Otherwise maybe try adding a tiny amount of baking soda to the water salts before doughing in and see if that helps

Haha thanks!

Very nice!

It's supposed to be 10 min. Fixed the description

OK, I'll put something together in the next few months!

Its too good to chug!!

@TheApartmentBrewer NONSENSE! sounds like a missed excuse to pour another glass, but thats just me. Lol

Hahaha I'll get it for you next time!

@TheApartmentBrewer sounds good. You cant start somethin and not follow threw! Lol. Cheers my friend.

It really is! Thanks for watching!

Thanks! National Homebrew Competition.

@@TheApartmentBrewer awesome good luck!

NHC!

He always crashes my videos lol

Won't know until late June! (NHC)

I didnt refer to it as a "winter beer" at all when talking about its history. It has a lot of variations however this variation of porter has always been a bit higher in alcohol and body than the historical porters of England, making it a decent choice for a winter beer.

@@TheApartmentBrewer Yeah, it’s probably my fault for trying to make “porter” actually make sense and to have historical relevance. I mean, when “stout” just meant strong and “stout pale ale” and “stout porter” were things, I have a hard time making modern styles like “robust porter” or “imperial porter” mean anything different from “stout porter”, which is now just “stout”. It doesn’t all make sense at the same time, and I’m more a fan of preserving the historical meaning of beer styles like “porter” than the current practice of making a bazillion BJCP and marketing microstyles that as often as not just confuse matters.

Nothing wrong with that approach!

Zer vill be moar