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They're a lot more popular among homebrewers than they are among craft breweries. I've never had Mann's before, but I have heard a lot about it since it seems to have been a pretty big deal when it came out around the turn of the century. Apparently a style that was popular at the time but...

Where did you or I say "traditional"? If you had said "give me examples of traditional English brown ales," I wouldn't have included any of the American or Japanese breweries and would have limited it to stuff like Newcastle, Samuel Smith, Double Maxim, and "classic" Hobgoblin. And yes, my...

If it were just the color, many milds, porters, barleywines, and stouts would be "brown ales" just based on color alone. I'm definitely talking about the style of "Brown Ale" represented by Samuel Smith's Nut Brown Ale, Newcastle Brown Ale, the 5.2% ABV Wychwood Hobgoblin "classic" you're...

I'm not sure if you were paying attention to the conversation before that point, but I was calling the style a "Northern English brown ale," which is generally considered higher in alcohol, higher in bitterness, darker in color, drier/less sweet, and so on than "Southern English brown ales." And...

I really don't care how things were 100 or 200 years ago. Or even 50 years ago. I've never been the kind of guy to want to recreate historical beers or modern beers in an older style (unless that style changed within my lifetime and was something that I really liked). I've never read anything...

I really like that one. Punny beer names are ALWAYS good in my book.

Some of mine are only unclear what they are until you hear the style. For example, "Stardust" was a Galaxy hop-centric pale ale. "Eclipse" was a really dark stout. "Wildfire" was named that way because the American hops used reminded me of the forest, but the color of the beer was an orange-red...

My brew names fall into 3 categories: 1. Just the style: Mosaic APA, Maple Brown Ale, Dubbel, Simcoe SMaSH West Coast Pilsner, etc. 2. My wife's name + something related to the beer: Marmalade <Wife's Name>, Golden <Wife's Name>, Juicy <Wife's Name>, Smoky <Wife's Name>, etc. 3. Something...

I don't hold it against you. And I think it shows why making assumptions is never a good idea. :) I'll also say that if you had said "I think you should use Nottingham because I really like the flavor profile and how it gives the beer the nice dry character I enjoy in English ales," I would have...

"Cask bitter"? He didn't say "cask" or "bitter" (and neither did I). He said "it will give you a drier finish which is essential for the English Ale style," which is just wrong. If he had said "which is essential for English cask bitters," I would have just thought "okay, that may or may not be...

2,098.5 + 3 gallons of English Brown Ale = 2,101.5

I'm not even sure where that whole "dryness" topic came from. I never even mentioned dryness or sweetness in my posts. I can only guess that maybe it came from one of the English strains I mentioned, Windsor, having low attenuation (though I mentioned co-pitching it with Nottingham to get...

For sure. And I agree that Windsor would be too low of attenuation to be in line with the Northern English variety of brown ale that my recipe pretty much entails, so S-04, which is the main yeast I've used for brown ales so far, seems like it might be the best choice here (at least, with me...

I'm REALLY confused. I said that I'm making a British brown ale. Why would you think I'm making a US beer in an English style? Even American brown ales are just an American take on a British style, but all the ale strains I mentioned are English ale strains (and on top of that, all of the grains...

I'm thinking I won't go below 2.5%, but I do think I'll probably use it for a beer that's under 4%, maybe in the 2.5% to 3.7% range?

That's really interesting. That page has info that wasn't on any of the sites I looked at before. If we consider production to be what determined the "heyday" of craft beer, it would be 2019 with a drop in 2020 (likely due to Covid) and it then coming back up but only to 2017 levels in 2021 and...

Thanks. Notty would be new for me in a brown ale. I've used it in English IPAs and Russian Imperial Stouts before. And it does get pretty dry. That wouldn't be bad here, though. I'm kind of leaning towards just using S-04 like usual and saving the Windsor for a dark mild and the Nottingham for...

My skepticism of the claim is not about homebrewing declining from where it was, say, pre-Covid, but the claim that craft beer is declining... from what the OP called "its peak." As I pointed out, no matter what time you considered to be its peak (2010, 2015, 2018, etc.), there are more...

I also don't think Verdant would be to style, but I know there are a lot of people who have used London Ale III in brown ales, and Verdant is closely related to it. And there are some proponents of using Verdant in traditional English ales, though I've personally only ever used it in the more...

So I'm going to be brewing a British brown ale pretty soon. The only thing that's up in the air is the yeast. I've probably brewed more than 10 British brown ales by now, but the yeasts I've used in the past have been: WLP002, S-04, and 1098. I've used a ton of other English ale yeasts on...