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Personally, I don't think Amber malt is a good sub for brown malt. It might make a great beer, but not the same. I believe it is more biscuit forward than roast. I've used Breiss Special Roast as a sub for brown in my Porter before, and it was kinda close. Personal preference maybe, but I was...

I just checked "annapolishomebrew.com". They have UK grown First Gold Prima Donna in stock. Harvest year isn't listed.

https://www.homebrewtalk.com/threads/wb-06-ferment-temp-for-more-banana-flavors-hefeweizen.667068/ Howdy Cowboy! This link has some good info. Evidently, WB-06 is diastaticus, so will finish dryer and be more "Belgiumy." Is that a word? If that is what you are after.

Just curious, what temperature were you fermenting? And what banana character are you trying to achieve?

The following thread has a wealth of info. https://www.homebrewtalk.com/threads/english-ales-whats-your-favorite-recipe.472464/

I was hoping someone would answer your yeast question. Its a very good question. I only brew 5-5.5 gal batches, and 1 pure pitch is good for that volume. As a side comment, I've tried most of the dry alternatives for this style, and found none of them acceptable. Again, for my personal taste for...

This is an interesting read. https://beerandbrewing.com/make-your-best-weissbier/

This article has some interesting info. https://www.homebrewtalk.com/threads/aspects-of-brewing-a-wheat-beer.679122/

Rice hulls weren't mentioned, but with that much wheat this is something you might want to consider. I had one stuck mash, and it was with a grain bill similar to this. Once you experience one, you don't want to do that again. What fermentation temperature are you planning?

Obviously not a dumb question. Is it possible the pressure rise you are seeing when increasing the setpoint is simply the beer de-gassing? I've never used the tilt before, but what I read is that it is possible it gets "stuck" (not sure that's correct). If possible, taking a sample and getting...

I normally use 10-12 pounds of grain in my 5-gal system. There is plenty of space to increase that, I just prefer that strength of beer. Using the manufacturer's guideline of 2.25 to 2.5 quarts of water per pound of grain, and working through all the losses, I do think this system possibly can...

I think you are asking the right questions. I went through a similar process, not to say what you want is like what anyone else wants. I ended up with the 220V 5-Gal BrewEasy. I have a dedicated space, and don't have to move equipment every brew session. Originally, I wanted to do what you...

I always start my Hefe mash with a protein rest at 50C. The main reason for me is I use German Pils and wheat malt for my hefe's, which IMHO tend to be less modified than other grains I typically use. Filter before transferring a hefe to fermentor isn't something I would do. That might be a...

Assuming a 5 gallon batch, I have your bitterness ratio just above 0.5. (IBU/SG) I would consider that OK, but a little low for a "Vienna Lager." This will be too strong and way too light colored for a Vienna lager. But you don't seem to be targeting a specific style, just using the ingredients...

Chapter 12 in John Palmer's book "How to Brew" is titled "Understanding Malted Barley and Adjuncts." The first edition is available to read free on-line here. Welcome to How to Brew - How to Brew This may answer some of your questions.

You guys are drinking some good beers, but am I the only drinking a Festbier???

Thanks!

The attached link takes me to a 10" coil. My problem is the opening on my 30L Speidel is 4 7/8". Which size Speidel are you using? Or did you use the 3/8" diameter tubing coiled to 4" that's on the Stainless Brewing website?

I have the 5 gallon electric BE. I was also concerned about inadvertently dropping the level below the heating coil. The level column works well but I needed a bigger visual impact to alert the level is too low. On the boil kettle, blue painter's tape was applied next to the level column at...

My understanding is that once fermentation begins, alcohol will distort the calibration of a refractometer. I use a hydrometer for all measurements after pitching the yeast.