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Got a competition to brew a practice run batch for, main stipulation is "sub 4% ABV" so my idea is a "West Coast Table Pale" at 3.5%.

Been playing with my stout spout and British pale ale. It probably needs a drop in carbonation so it doesn't take three separate pours for a two third pint but my word, what a difference knocking out the carbonation makes. A really rather good approximation of a hand pump, and a very pretty drink.

Thanks for this, really enlightening. Uley Brewery is very small (10bbl) and only delivers to pubs and venues withing about 30 miles of the brewery; the kind of tiny village brewery which I imagine would have been common in the not so distant past but almost nonexistent these days. Hence there...

Sorry, one omission on process: they open ferment their beers.

Not a full one. I need to do some iteration around it but there are a few things I'm certain or very sure of. They exclusively use Warminster maltings, primarily their floor malted Maris Otter but also CaraGold and Crystal 150. I'm not sure on percentages but would guess at around 2-4% of the...

1. Hefeweizen (Weihenstephaner Hefeweissbier, Bayerische Staatsbrauerei Weihenstephan) 2. Hazy IPA (Right Brain Feeds The Left Brain, DEYA Brewing) 3. Belgian Dubbel (Trappist Dubbel, Brouwerij Westmalle) 4. Golden Sour (Goats For Ukraine, Holy Goat Brewing) 5. Strong Bitter (Old Spot, Uley...

Yesterday but: Stout Spout for my NukaTap. I don't have beer gas or nitrogen, but even without they greate a great effect in English style beers. One of the participants at my homebrew club had one one NukaTap Mini with a dark mild and it poured a beautiful pint, so I thought I'd jump on the...

I would guess that a lot of these as aroma compounds are perceptible at extremely low concentrations compared to the concentrations they're perceptable as flavour compounds. The aroma perception threshold for something like Linalool is apparently about 7.5 ppb: for Geraniol it can be as low as...

Kegged up my Hazy DIPA. Warm sample smelled absolutely stupendous, so hopefully it's going to be a great been in ten or so days when the worst of the hop burn has mellowed out. Sadly was a bit down on volume, lost quite a bit more than planned to my 240g dry hop! Something about super powdery...

In five years of brewing and approximately 70 batches I've had exactly one dumper. That was an Altbier that in hindsight probably just needed four months conditioning but smelled like liquid manure. Even my horribly autolysed Belgian pale didn't get chucked. It went into a keg with a big dose...

I reckon you might be have two things at play here, incomplete fermentation and overpriming. Priming calculator reckons about 1.7g table sugar in a 12oz bottle for a typical stout CO2 volume of 2.1ish and 3/4tsp is probably near double that so unless you're massively cutting back on the MrBeer...

I had planned in dry hopping my Hazy DIPA but it's not done fermenting yet. I did give my Brewzilla a deep clean though.

This highlights one of the biggest challenges with many recipes out there for British beers including strong/best bitters- there's a pretty huge difference in what counts as "light crystal" between different maltsters. I love Simpsons T50 in my bitters at 5-7%, its ~130 EBC which is "just right"...

The one exception to this might be Brett and bugs. I've just relined my kegerator (4 years with only a very cursory clean before batches) and I only did so because I was getting just a hint of Brett in my right-hand tap having not used it for 3-4 days. For the cost of 20 minutes time and about...

Six gallons of Belgian Blonde Ale 1098.5+6=1,104.5

Impromptu, unplanned brew day today due to a "rejigging" of my working week (covering an incident over the bank holiday weekend). Strike water is currently heating for a planned Belgian Golden Ale, assuming I can find my Perle hops in the back of the fridge...

Swapped my hazy DIPA over from airlock to spunding valve set at a couple of PSI to get a bit of pressure in the Fermzilla for dry hopping using my hop bong. This has been a bit slower to ferment than normal but it's also a pretty big beer at ~8.5%. Perhaps I should have pitched three packets...

I always keep both malted wheat and torrefied on hand for my hazy IPAs and hefes, so a handful of grammes into a bitter grist doesn't require me stocking things I'd never otherwise use. I keep meaning to experiment with a small (2-3%) quantity of Golden Naked Oats in a bitter/pale, in lieu of...

First proper sample of my English Pale. It needs more time to clarify (though it's well on the way), but tastes exactly how I wanted it to.

From The Malt Miller, for a 25kg sack: Crisp Maris Otter: £41.66 Simpsons Finest Maris Otter: £46.56 Warminster Floor Malted Maris Otter: £49.59 Crisp Heritage No.19 Floor Malt is £46.46. The answer therefore seems to be "between about 5-15% more expensive", and marginally more expensive...