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Similarly, I sorted my Brewfather inventory (that I've been very lax at keeping up to date). I've also boiled up, oven dried and recharred my smaller oak staves that had come out of my imperial red rye ale. These will be going into some Bulleit bourbon tomorrow in preparation for a tropical...

Moersleutel double mashed triple IPA. Very enjoyable big hazy consumed whilst building Duplo train sets with my youngest.

Ah, Sureshot. That's a name I see less than I would like in my local bottle shops. I'm up Sheffield way next week so maybe a detour is in order.

Nice glass of Brut IPA alongside some evening malware analysis.

Brut IPA with Luminosa and Cryo Citra. This is awesome, despite finishing at 1.002 it doesn't come across as particularly dry, though it has a nice super crisp snap to the finish. Second time using Luminosa and first time as the primary hop, and it's pretty awesome especially in combination...

Mid 6% range is where I target for most of my Westies. Between 6.2% and 6.8%. Basically the only thing that distinguishes a West Coast IPA from a West Coast Pale Ale is the elevated ABV.

Half a kilo of T45 Nelson and a third of a kilo of T90 Nectaron. Both 2024 from Charles Farm.

My renewed passport! This is more beer relevant than you might think given I'm supposed to be in Finland next month with work. For those who aren't au fait with Nordic and Baltic geography and recent history, Finland like Norway used to have very stringent laws and tax systems around beer but...

Pulled a sample of my Brut which has been carbing for 48 hours. I think I've nailed this one, super crisp and dry with just the right amount of fruity hop aroma and some great slightly funky mango from the yeast. Right now it's perceiving a lot sweeter than it's 1.002 finishing gravity would...

WHC Old English has replaced Notty as my house yeast for English beers. 80% attenuation on the button every time and mild orange esters. Think WLP007 but 1/4 of the price. Will play nice in 14% wort too.

HB 8% Rum Barrel Red Rye Ale dry hopped with Sabro, whilst I keg up a 7% "Mango Madness" Citra Cryo/Luminosa Brut IPA Would really benefit from having a second kegerator where I can serve a touch warmer that I normally would as it's a hair astringent off the tap. Having sat for 5 minutes it...

I was supposed to see them at ManorFestival back in 2022 but it ended up being cancelled.

Exciting! Let me know how it goes.

I did not expect to see someone dropping Borknagar on this thread this evening.

I've not used HH so can't vouch for how it may differ but I've gone down to about 4°C during crash before DH without issues on Cryo pellets. Usually roused once after 12 or so hours and otherwise left alone.

Dry hopped my Brut IPA. I had been a bit weirded out as my workshop smelled very much like I'd been fermenting a hefe. On closer inspection, it's mango. ALL THE MANGO.

I would cold crash down below 10°C prior to the HH addition to prevent hop creep. The lower the better, the main thing you want to do is kill the prospect of yeast activity if you can't dump the trub. There's not much you can do about burn when you hop to these levels, the best thing to do is...

Agree with all the above, that'll make a very fine best bitter. I would also be inclined to add 10% invert or simple sugar to get that FG down fairly dry, though it sounds like a pretty fermentable grain bill overall especially if mashed on the lower end.

Bumped the temp up on my Brut IPA as it looks to have finished fermenting. I've got a bit of a cold right now so it could be the old sense of smell playing trucks on me, but I'm sure it's thrown loads of isoamyl acetate like a hefe yeast. I really hope not. "Mango Madness", the flavour profile...

Welcome! I've not been here that long myself but it's a super nice, really helpful community.