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As an Englishman who drinks great beers of low gravity all the time, it doesn't really amaze me so much. At 4.5% it is stronger than a lot of English cask ales - the majority taste for cask ales is between 3.8 and 4.5%. I drank Boddingtons bitter in the 70s, and I wish I could drink that beer...

I only mean that XX is a relatively highly hopped beer, and relatively bitter. I think YdB took that notion with him from his time there, along with a sense of American hopping and of dry English session bitters, and of saisons. TB ticks his boxes. XX is Brewer's Gold and Mittelfruh, apparently.

I spoke to someone from De La Senne face to face while drinking Taras Boulba. They only mentioned Saaz and Tettnang. They didn't want to give too much away, but also said lots of hops, and pilsner malt. Other people have reported the use of Tettnang if you read around. I'm bottling a beer...

We know that Taras Boulba uses Saaz and Tettnang and the yeast was a gift from a Belgian brewery.

Oxidation remains a bit of a mystery to me. Experience suggests that naturally carbonated beers resist it much more successfully than force carbonated beers. I am a rudimentary type of brewer, big pan, bag, bucket, bottles. No closed transfer, pressure fermenting etc. Its all beyond me. In fact...

Me neither, although there is a fundamental difference between ale and lager which predates the style guidelines by many years. I'm just wondering, if you use a lager yeast in a pale ale is it still a pale ale, but it doesn't matter obviously.

CyberFox said: Thanks for the update. Any specific reason you prefer ale yeast over lager yeast in pale ales (flavor, etc.)? Is it a pale ale if it's made with a lager yeast?

The bottled Proper Job doesn't seem as hoppy as that recipe suggests. Cheshire Cats hopping levels may be better? I've not brewed it myself.

Recipe from a Proper Job competition winner who then brewed it at the brewery and revised his recipe.... https://www.jimsbeerkit.co.uk/forum/viewtopic.php?t=56478

Hitting IBU targets with kettle hop additions is a bit like shooting flying ducks blind folded! If your kit beers are consistently too bitter for you, you have learned something useful and you can apply that learning to future beers. Don't use all the 60 minute hops at 60 minutes. Estimate a %...

Thanks for a very interesting answer. It feels like there is a huge fear of contamination of beer in the UK to the extent that any kind of mixed fermentation is deemed dangerous, and only specialist, small breweries do it. UK brewing historically involved brett and other things but science and...

I'm pretty sure that, if there was a brett in it, then it won't have been deliberately added to the beer. It just doesn't happen with draught ales. Do mixed fermentation beers get put on taps in the US? So it sounds like contamination either in the brewery or in the pub I think, if it was...

I have small 1040 batch fermenting with 073. I see that couchsending got about 90% attenuation in his 1042 batch mentioned above, so we may have another case of attenuation being understated by the manufacturer? And s/he says it is pretty clean. Possibly a good shout for a taras boulba attempt...

Me too!

I don't see it as blasphemy - just a choice. I like all trad British ales, and I like versions with new ingredients. Plus, American hops were being used in British breweries many years ago. I'm a small batch bottler, I am not likely to start building draught systems at home. As cool as that...

i might be my own favourite brewer but I'm probably not anybody else's! And I do enjoy getting out in the pubs and drinking cask ales. There are some very good cask pints out there these days, influenced by craft ale and competing with craft ale - the cask brewers have upped their game in my...

It's highly unlikely that brett was used deliberately in a cask ale used on a pub system. I suspect NB is right, it's a beer that may seem to have brett but hasn't.

Ok. Interesting! Thanks. What was the Manchester beer, do you recall? And was it cask or keg?

What were the pale ales you had in the UK with brett in them? They are pretty rare here.

Yes it's possible the problem didn't happen til brewing moved to Hydes. But it's possible it happened before too. Bodds was still very good in 86 cos I had some great sessions around that time. I suspect good cellar and bar work was a factor. Cask ale that is well cared for and well served is...