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Magic Rock Cannonball. I though these guys had gone bust, they disappeared from the market for a year or so. Always liked Cannonball, although not as much as the now discontinued Human Cannonball. Big grapefruit energy.

Hops have natural anti-microbial properties. In fact, I believe there are experiments ongoing to validate the use of hop extracts and isolates in treating things like antibiotic resistant bacteria.

With hazy IPAs where I use a lot of flaked and malted oats and wheat I also tend to add them to the top of the mash which, in combination with rice hulls at maybe 5 or 6 handfuls a batch tends to give me pretty free flow.

It depends on the volume of your dry hop. For an ounce or two in a 5g batch I'm sure it's fine, but if I'm doing a 10oz dry hop that's going to sit in the fermenter for over a week it's going to be pretty aggressively grassy.

It isn't in its timing sure; it's my West Coast hopping regime dialled back a bit (well, a lot, as I often dry hop north of 12g/L).

Brewed an English IPA! Not my plan but felt like it after sampling a rather decent one at homebrew club on Sunday. One of the smoothest brew days I've done in ages with 25L of crystal clear amber 1.055 wort into the fermenter and exactly no mishaps. I'd give myself an A- docking points only...

Not done an English IPA in a while so decided to knock one out today. Using up some old Harlequin and Olicana I've had kicking around for about three years. 50 IBU with 30 and 15 minute additions, 4g/L whirlpool and 5g/L dry hop. MO base with few percent of Munich II and T50 crystal plus...

Decided to brew an English IPA with Olicana and Harlequin. 90% MO, 6% Munich II and 4% T50, 50 IBU with 4g/L in the whirlpool and 5g/L in the DH. Targeting 6.2% and fermenting with British Pub Ale

I've done similar with the hop bong lid, loosely cover the opening in foil to closer-to-open-ferment a hefe. It worked well, one of the few times I actually got 1st gen WHC Banana Split to throw any esters. Personally I would be inclined towards step mashing rather than single infusion. Keep...

Japanese rice lager with Motueka, Sorachi Ace and Yuzu peel. Almost panther piss pale! It's starting to get really good now.

M47 Belgian Abbey I believe. I'll be brewing a slightly oversize (26L to fermenter) batch of 7.5% Hazy IPA. Oversize because I have a 380g dry hop planned and last one I did a DH that big with a 23L volume I only got 16L of beer out of it. Simcoe/Mosaic/Luminosa 2:2:1 with half the former two...

How warm did you ferment it? Normal ale temperatures or 30°C+?

So in answer to you questions @jdubdvdt : 1) I don't think splitting the base grain bill will make any noticeable difference, in fact I suspect a split of MO and 2-row as outlined will be basically the same as the GP in the recipe, and actually I would probably be inclined to go all 2-row or...

I didn't when I used it, and I'm generally very Kveik sensitive. It also didn't accentuate bitterness in the same way that Ebbegarden does when I've used it.

Arbor DDH IPA with Simcoe, Simcoe, more Simcoe, Mosaic and Idaho 7. Arbor are one of those breweries who produce consistently good but seldom great beer. This is one of their best offerings. Plus, the name is funny. "We liked it, so we put a ring pull on it".

I was really impressed with the blonde ale I did with Mango Madness, as were the various folk who also tried it. Think the keg only lasted 2 weeks.

Looks like casu martzu or one of the closely related cheeses from Corsica. Basically a goat or sheep milk cheese "ripened" through inoculation with cheese fly larvae. And, yes, illegal throughout most of the world as the larvae can cause pseudomyiasis.

Having kicked the last of my experimental hazy DIPA, the finally got round to kegging up my Japanese Rice Lager with Sorachi Ace and Yuzu peel.

Sumner table Saison. 3.5%, pilsner/wheat/rye base. Hopped with BRU-1 and Nelson Sauvin. I'm starting to regret submitting my micro IPA to competition because this is pretty ace on a hot summer's day.

Experimental hazy DIPA with Citra, Mosaic and Nelson. Think I've avoided posting this so far, for a couple of reasons. One, it's quite an ugly beer. It looks oxidised, even though it isn't - the darker hue is a result of extending the boil to take a work call that lasted like an hour. Two...