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It's Oogie Boogie from Nightmare Before Christmas!

Brewing a version of my house Ordinary bitter except finished exclusively with some heavy late charges of Willamette, I want to get a good sense of what that hop tastes like to me. This batch is really just to build up a yeast cake for my "White Whale" beer, a Special Bitter I brewed a few years...

Great suggestion! You can take it a step further with a $24 Amazon heating wrap and a $9 Amazon thermowell to get precise control of the fermenting beer, not just air temp!

It's Tripel Time! HB from c. Thanksgiving 2019. Hasn't changed much in the bottle, (not bottle conditioned so unsurprising.) No oxidation though so that's a good thing! Sweet & spicy nose like banana bread, a little apple, grape and something almost tropical. Flavor isn't that bad, only knock is...

OCD part of brain: BREW SOMETHING THAT FITS INTO A MOULD, IT'LL FEEL GOOOOOOD! Rational part of brain: You only like about 20% of traditional styles you attempt, perhaps you should brew on a more whimsical basis according to what you like. Nihilist part of brain: why bother brewing? You'll...

I think you're on the right track. There are approximately 1,005.27 variables that could affect fermentation rate, one batch lagging could be anything and likely doesn't indicate anything. Wort wants to turn into beer. Cheers!

English IPA, English play. How better to celebrate American independence from British imperialism?

I brewed this beer to style guidelines and personal taste. The Special B is for just enough color and minimal effect on flavor. The style needs to be well attenuated and doesn't need much malt character. IPAs with a heavy percentage of Crystal malt tend to taste syrupy sweet to me so I prefer a...

Good luck, should be a great beer!

HB English IPA, brewed/dry hopped entirely with First Gold. Definitely not an American IPA. Super herbal and earthy with dank notes, getting a little garlic. It's intense but I like it!

Yes or increase the percentage of the Crystal 60 to compensate. I think 5% crystal malt in a bitter is a good place to be. Looks like you're only just below the SRM limit anyway!

I love Amarillo but personally I would say no! Might ruin the more subtle aspects of the beer. It would be kind of like showing up to see Yo-Yo Ma with a mullet and a Metallica t-shirt.

Nah, no problem.

Batch size? I personally would skip the roasted barley, it might take the beer into the Irish Red direction more than Bitter. Other than that it looks great. Flaked barley is a good idea, should lend some mouthfeel!

Yes, I was. I know you were working hard to make it work, no one saw COVID coming! Congrats on the OG success, thinking of brewing something like this for the mid-late summer line-up.

If I'm not mistaken, you're the would-be proctor of the BJCP exam that was scheduled for May. (Not a stalker, figured it out through your website.) Good to see you're well and back to brewing, looks fun!

HB Rye IPA with all Chinook hops. Not bad, orange and pineapple notes with some odd floral dankness. Not in love but I think I might be in like? Will share some with mon P`ere tomorrow.

This is strange problem. Is the Weisse at your LHBS you mentioned exactly what you're after? If so maybe brew it with them and exchange notes. Also, a bit unconventional but for me Wyeast 1214 produces both noticeable banana and clove and you can really change the character by adjusting...

This is the first I've heard of this, thanks for sharing!