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This is probably because Warminster uses a traditional floor malting process for its MO. Whilst overall EBC and such remains pretty similar (IIRC Warminster is kilned a touch darker) the process does IMO result in extra flavour. That said, the Warminster MO is particularly good stuff. I always...

I'd probably disagree with this here; wheat, either in torrefied or malted form, is very much an acceptable (and IMO desirable) element of a bitter grist, at quantities under 5%, for both head retention and body. The wider "English bitter" base recipe of specifically British pale malt...

8% Hazy DIPA today, with Citra LupoMAX, T45 Nelson Sauvin and Strata.

6 gallons of hazy DIPA 966 + 6 = 672

IME their treatment of cask ale is pretty variable from site to site, and often pretty poor. Many locations don't shift the throughput of cask to warrant the number of hand pumps they tend to offer, so a lot of what many of their venues serve is pretty stale.

Dunno. It's Indie Hop Company so should be available.

I protafloc everything, including my NEIPAs. I don't see a huge difference in haze/clarity, but I do see a difference in how quickly the worst of the trub drops out.

In a similar vein, for WCIPA: Amarillo Centennial Citra For a hazy, I think my favourite at the moment is: Citra Luminosa Strata

Ha! I brewed a helles bock a couple of years back I named "From Fest til März". Glad to know I wasn't the only one who thought it punny. HB Nectaron single hop hazy IPA. This has been great, proper stone fruit bomb with a touch of floral to round things out. The merest touch darker than I'd...

Need to keg up my golden ale to make fermenter space for my planned Citra/Nelson/Strata DIPA

A kilo of CaraBelge malt, a kilo of clear Belgian Candi rocks, and 2 packets of Lallemand Abbaye. You can probably take an educated guess on the style I'll be brewing next....

Many commercial Hazy brewers have moved away from high krausen dry hopping in the last couple of years. Where it's used, high krausen dry hops are usually comparatively small (25-50% of the size of post-fermentation dry hops), and will usually favour cryo/LupuLN2 and other hop products without...

Have I tried dry hopping at yeast pitch? Yes, in various styles. For a very DH heavy hazy or really any heavily hopped beer, your biggest issue has going to be extreme over-extraction of grassy and vegetal flavours from having the beer on masses of hops for like 10 days.

I think it depends entirely on the beer you're brewing. If you're lobbing an ounce or two into a pilsner or an English ale then I can fully believe you won't notice a huge difference, but try that with a hazy DIPA hopped at 20g/L and it's going to be very "not good".

Wonky HB single hop Nectaron hazy. It's a good beer but mostly I'm ecstatic with the colour, perfect "sunshine in a glass".

25°C is enough to get plenty of ale yeast throwing weird and wonderful esters, let alone lager yeasts.

"Minimum yield" under what conditions? IIRC rye malt typically yields around 29 points per pound per gallon compared to 38ish for 2-row. But not all "PPG" is necessarily fermentable.

All else being equal rye is typically less fermentable than barley. Those beta-glucans come at the cost of lower conversion. Same as using something like malted oats. So you'll get a higher FG.

You can't really. Why are you so wedded to keeping your FG the same?

Impromptu brew day, just because. Bit of a "kitchen sink" beer, mostly as I didn't have the yeast I wanted handy (not sure when I used up all my Old English but hey ho). 88% Crisp MO 7% English CaraMalt 5% Crisp Wheat 35 IBU with UK Cascade at 60 and UK Cascade/CF184 at 10m 20g Cascade + 50g...