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6.5 gallons of Brut IPA 239 + 6.5 = 245.5

Smashed out a lazy Brut IPA around meetings today. So lazy that just as I type this I'm realising I completely forgot to make any pH adjustment. Whoops, and double whoops when you see the grain bill. 70% Czech pilsner 20% flaked rice 10% wheat Target 1.057 but 1.060 into the fermenter...

I used to be a (semi) regular at Ye Olde Cheshire Cheese, which has the advantage of mostly underground so the "no mobile phones" rule is enforced largely by 12ft of limestone instead of the staff. They are broadly speaking good pubs (and good value) that appeal to a certain type of customer...

I meant SS. Clearly had one too many myself!

Seen reported today that [not] Timothy Taylor, [I meant Samuel Smith's] has closed yet another of its historic locations without any explanation. https://www.bbc.co.uk/news/articles/cj65wjy0k90o There's definitely something weird going on in SS the last few years. I mean, even weirder than...

IIRC for lambics and the like about 25% unmalted wheat is pretty typical?

Kegged up the rum BA red rye ale. The flat sample I took tasted absolutely fantastic. Bottled up some of the Treehouse IPA for homebrew club this evening.

HB Treehouse Style hazy. Was a bit worried about this one as I pulled a half yesterday that tasted super muted and unpleasantly green. Concerned I'd somehow oxidised it, but today it seems to be full of juicy tropical fruit and tangerine.

Probably midweek, but another Brut IPA. My one last year was probably my second favourite beer of the year and I've got loads of Luminosa begging to be dry hopped. Bit of Cryo Citra for backbone, WHC LAX to ferment and a super simple grist of 70% pilsner, 20% flaked rice and 10% wheat malt.

Verdant Putty 2025 Popped into my local craft shop and discovered it's released day for Putty. This is an annually brewed 8% DIPA by Verdant (originators of the Verdant yeast strain and one of the best hazy brewers in the UK). Azacca, Galaxy and Mosaic both hot side and cold side. It's...

NovaLager under pressure is my go to strain for warm fermented lagers. I find it a bit of a slow starter but once it's going it rips through stuff pretty rapidly and then drops crystal clear in no time. It made my best beer last year, a 7.4% imperial rice lager with Tango hops and Yuzu peel...

Driving That Train - DEYA x Beak. This is a pretty strange one. It's described as a "Bright DIPA", weighing in at 8% ABV. The grist is basically Pilsner malt with a touch of wheat for body, and it's been fermented with a very clean West Coast style yeast. But it's also very low bitterness-...

Cleaned up a keg that my rum barrel aged red rye ale is going to go into. Cleaned up a second hand Keglsnd regulator I picked up cheap on eBay. No idea where this had been stored and/or how it's been abused in its earlier life but it was covered in black mould and one of the dials is full of...

We're both making assumptions about what the OP is brewing. Very few beers benefit from being oxidised, and that goes doubly so for anything dry hopped.

Unless you can do this oxygen free, it's a bad idea.

The biggest pushers of ethyl acetate tend to be the Belgian ale strains. Something like BE-256/Abbaye, WLP500/WLP570, Belgian Ardennes etc, especially when fermented hot and slightly under-pitched. As above, try a grist with decent percentages of oats and wheat. A clone of something like Tripel...

Small top up of a few things I've been running low on in preparation for my next beer. 2kg of torrefied flaked rice. 400g Luminosa T90 pellets Clear and dark Belgian Candi sugar Another vial of ALDC

Penned a recipe for a single hop Brut IPA with Luminosa.

First alcoholic drink so far in 2025- a smallish sample of my Treehouse Style IPA. The diffusing filters on my office lighting make everything looks very orange but I'm reality it's pale yellow. And really, really good. Pretty far from how I'd normally brew a hazy but results in something...

I always perceived much higher bitterness than in finished beer in sweet wort, especially beers with big whirlpool additions.