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Deschutes use WY1187.

Well, I can't say I perfected the recipe, although I've come close to the flavor of the original stuff, before Heineken closed the brewery and moved production. The 'original' recipe was brewed at high gravity and diluted at packing. It used pale, stout malt, roasted barley, wheat, and...

I purchased the 24 gpd system from Buckeye and have been very happy with it. As I only use it for brewing, I installed a valve on the cold water line with an attachment for the RO feed water. I run the RO water into a 15 gallon container the night before I brew. It has also taken my 400+ TDS...

Well, Morrell's brewery was located a few bridges outside the old city center "on the banks of the River Thames." It is also a defunct brewery. And WY already had the Brakspear single culture, no doubt picked up in the 90's from a bottle of Brakspear bitter that was then using a Marston strain...

Unless the 1882 description is intentionally misleading, it pretty much has to be Morrell's Brewery. Having used the yeast extensively, it is a dry, mineral-forward yeast that can produce some fruity esters, but nothing approaching "oranges, lemons, and apricots." That 'Julius' yeast description...

Those fermentation times are pretty normal for most breweries, although tank times are often longer. Generally they are off the yeast within a week. And you may be seeing 99-100% viability in your slurry if harvesting that early, although the average home brewer who is leaving their beer on the...

I used to look at yeast viability numbers daily for a very large brewery and would rarely see 99-100% viability in harvested slurry, even for the most dialed in fermentations. For home brew collected yeast, it's more like 70-90% and bottom collected slurry harvested from a beer that was on the...

Your water isn't that bad, the Na is a touch high for lighter styles, but really there are going to be so many other process variables that will impact the flavor more so than the sodium. Sulfate as S04 would be around 95 ppm. Honestly, for most IPA's, hazy or otherwise, acidify with some lactic...

I used to do lab-scale forced fermentation tests using using a brick of W34/70. Stored in a mason jar in the refrigerator. Never even sanitized the jar. After two years of using the stuff I did a viability and contamination check to see how it held up. It was something like 70-80% viable and...

I brewed an IPA using 70% lotus, with another experimental 'orange-y' hop. The resulting beer tasted sorta like an herby orange creamsicle when young, but the flavor ended up going coconut suntan lotion after a month or so. Was not my favorite, would likely work better as a smaller part of a blend.

Weihenstephaner uses RO and it is definitely one of the better NA's available. Some others use a combination of low alcohol producing yeasts, RO, vacuum distillation and/or AF. Typically the Scandinavian brewers use AF and Germans RO. Both can taste equally terrible and/or drinkable, really...

Not looking to start another yelling match, but the distillation method for NA beer production has long been replaced by both filtration and arrested fementation methods.The flavor is much better, especially for hoppier beers, and you don't suffer the myriad of issues from heating a beer for an...

Again, this is a home brewing forum where people are largely making beer with plastic buckets. Obviously my previous 50 word post didn't get into the nitty-gritty details of the whole process. Thanks for pointing that out though. Wouldn't want a person who is making NA beer in their basement...

^^ Yep. And while this is not an ideal process, I can assure you there are micro brewers that are doing this same process without ANY pastuerization. And what's more, you can buy those products in cans. That sit on the shelf! Amazing.

A better process for very low ABV beers (0.5%) is via arrested fermentation. This process preserves much of the hop and malt character of beer and is the same way many breweries make NA without expensive alcohol filtration systems. In short, you brew a 1.030 beer of any style you want - dark...

I have a newer Masons and an old Angram that never worked properly. I use the former weekly and love it, have a cask breather on it and it works great. I bought the Masons for ~$220 with shipping to the U.S, although it looks like they've gone to a new model and increased the price slightly...

Yes, I agree. 12-14% of caramel malt does make a pretty sweet beer. Though I'd say the type of caramel flavor most American's experience in imported Fullers is an oxidized-exaggerated caramel flavor. One of my locals had 3 month old ESB on tap recently and the flavor was straight up candy corn...

In my experience it really depends on the variety and amount of DH used. For most noble hops and those with less intensity, I prefer to DH at a colder temperature (<55F) for a longer amount of time (5-7 days). This tends to result in less glassiness and more of the intrinsic flavors of the hops...

I brewed a 12 gal split batch of the same recipe a few months ago and it turned out great, closest I've come to the real thing. Although much of the 'enchanced' caramel sweetness of the bottled product is oxidation. I'd say the same is true of the ESB and Pride, on cask that caramel note is much...

Yes, that is not uncommon. Often losses are due to esterase activity by the yeast and something like 40% of esters are vulnerable to ester hydrolysis. Most sacch and brett yeasts have this ability, although it is somewhat strain dependent. It mostly becomes an issue with Belgian beer and it is a...