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If you add sweetening ingredients, fruit or most other non-malt, non-hop flavourings, it's not an English bitter, but may still be a beer to your taste. Few, if any, on this site would go there, but we're here to advise, not hunt out heresy. In that spirit I'll offer a little advice. Opening up...

Welcome. Ask away. Unsolicited advice: if you brew in Broken Hill, get temperature control or use kveik yeasts that make good beers at hellish temps.

To anyone who can't If you brewed two batches, one with Ahtanum, the other with the five other hops increased to make up for the absence of Ahtanum,, I'd bet few would detect a difference. Ahtanum is assertive, but not in your face. My rule of thumb: using up to four hops arguably adds...

I'd call the recipe innovative (good spin) or idiosyncratic (not so good spin), which does not rule out it being a good drop. As for American amber ales, they generally get most or all their colour from caramel malt. Re hops: they only partly respect boundaries. Styrian Goldings comes from...

I'll consider a change to curmudgeon.

My two cents: Despite the oil content, I've used oats at 7% of grist. No slick, plenty of head. See also A Case for Brewing With Oats - Scott Janish. Oil content varies. I've seen anywhere from 3% (Briess) to 7% (store brand). I wondered if some metabolisation and reduction of oils occurs...

Does the yeast flocculate at all well?

Induction heating is generally efficient. Does anyone have a hard-data comparison with immersion heating?

Is brew shed in Ukraine after Russian Army done looting.

Use wheat DME along with whatever dextrose you want for added abv and malro-dextrin for body. Several good quality DMEs are available, most from a grist of 50% wheat, Briess from a grist of 65% wheat. Briess is costly at current exchange rates.

Inquiring minds will want to know the basic design, the cost, and the possible advantages.

No worries. I pitch US-05 at 16, which is what a few commercial breweries do. It lengthens lag time a bit, but is supposed to give a cleaner brew. Recommendations to pitch above 20 might stem from worries over sanitation if lag times are long. Who knows? The brewery that was the earliest known...

Welcome, Banksy. Organic chemist is a good background and could at times be useful answering questions on this forum. Old US joke: Q: What do you call a law student? A: Someone who was in pre-med but flunked organc chem. Before the lawyers here pick up their pitchforks, let me note that...

Very likely a few more days will do the trick. If not, cooling may have dropped the yeasts. That is unusual in your temperature range, but depends on the strain, and if you used a kit yeast, who knows? In general I'd plan on fermenting a minimum of 10 days, no matter what the kit instructions say.

The obvious: if the fermenter holds pressure, even slight, oxidation shouldn't be a problem unless oxygen contact happens during dry hopping. Will it? If fermentation is finished when you leave, you could set the temp low to slow biochemical activity. But your concern is probably with leaving...

I meant the I am your father line. Anyway, I'm old enough.

Luke, how many times have you heard that?

I'm thinking of an analogy and making up a story. Tourist asks, "What gives your tacos their wonderful flavour?" Woman behind the stand answers, "Strong onions, lots of cilantro, mejorano, garlic, nopales, pasillas, habaneros, chiles de arbol, poncas." "What meat do you use?" "Rat, cat, dog...

GP. Besides British ales, It's my go-to for hoppy American ale styles and knew a few US breweries that used it rather than American two-row. One German expat brewed Helles lagers with it and they were wonderful. Re Munich I, above, I like it too, but its potential for converting other malts...

Quick digression and stray thought: has anyone heard of or tasted galangal beer? If you don't know galangal, a relative of ginger, buy some at a SE Asian store and try the tea