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I've noticed my Perle and Tettnang lag ages behind my Chinook, maybe a US/Euro thing?

INTERESTING!

Belle Saison is the dog's bollocks for sure. Single digit FG every time, no simple sugar needed.

Dan's actually have examples from Birra Del Borgo and St Feuillien fairly often. So...yeah.

I've made 3 AG batches with Belle Saison, and all have exhibited this behavior to a greater or lesser extent. Interesting to hear someone else is experiencing it too.

Fermented grain drink = beer. Which includes pombe, kaffir, malwa, chicha and also saké.

Absolutely. This is a pretty good (albeit web 1.0 style) resource for "Balance value", which is a way of expressing IBUs against attenuation. It's a field in Brewmate too.

Oh wow, lightbulb! My latest blonde ale (Nottingham @14C) after 7 days smelled like Capilano! Giving it a D-rest (18C) as we speak, hopefully that will assist

I've never had a good Pintail -they always come across as a classic "American Stale Ale". All cardboard and no hops.

I posted this then read your post - so right!

I've done "kettle" (pre-boil) souring three times. Twice made lovely Berliner Weiss*. Once made the house smell like someone had puked Parmesan topped dirty nappies into a 100-year old running shoe. My advice is to use a known lacto-strain, and keep the souring wort hot and free of oxygen. And...

I'd always do it that way round. Chasing a mega-brewery brewed beer for colour is a losing game IMHO; adding ingredients like RB or Midnight wheat, even in very small amounts, will have some influence on the taste. Even brewers caramel changes flavour, although Sinamar claims minimal taste impact.

Personally, I'd drop the RB. And possibly the wheat? Seems like it'd be a very simple grist.

Haven't been for a long time. Pre-Geelong.

I got a lot of banana and pear, a little clove. And quite high attenuation. Not what I was aiming for at the time, but I am holding a packet for a planned UK Strong/Old Ale (TOP-esque) as I notice my favorite examples (TOP, BrakspearTriple III, Riggwelter) have a pretty estery nose (not unlike...

Unless you're looking to specifically limit fermentability.

No stink, no wait, no driver mumbling into a phone, no wrong directions. Uber wins everytime. I'll take my chances with the compensation grey area.

Best 'NA' beer has to be BrewDog Nanny State. Hoppy malt soda. Or, dry hop 2 Birell in a Soda Stream bottle for an hour or two. If you really want to brew your own and aren't interested in RO or vacuum distilling, this article may be of interest.

I seem to always get the higher end of attenuation for dry yeasts, even with a hot mash (for example, Nottingham is set on my system as 78%). From experience, I plug Windsor in as 72%. But YMMV.

True parti- (or party-) gyling is actually a bit more complicated than the way US homebrewers use the term. It involves re-combining boiled worts of differing gravity prior to fermentation.