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Almost identical to my golden bitter recipe I brew each spring, except I keep it around 4.4% and prefer Golden Promise for the less honied character. Usually UK Challenger/EKG with a drier-minerally yeast like WLP022 or WLP006. Really hard to beat these types of bitters for warm weather drinking.

My 2 cents: American equivalents of German beer styles most often have over-exaggerated flavor profiles. German brewers are largely not looking to make hugely flavorful beer by US standards and they have a very narrow range to develop nuance and balance. In that regard, lowdo brewing is useful...

Yes, have used them a fair amount paired with NZ and other Aussie hops. They have a nice "red berries" and herbal-piney character that works in IPA's. I've also got a moderately strong spicy note from them, almost like thai basil. Be careful overusing them in dry hopping.

Never brewed this, but for what it is worth, got if from a Ft.Collins home brewers 'brew day' event. 90 Shilling : 1.054, 28 IBU 75% Pale Malt 9% Munich Light 7% Crystal 40L 5% Wheat Malt 3% Cara Malt 1% Chocolate Malt Northern Brewer Nugget WY1098

The studies I've seen regarding Ca being a detriment to lager fermentation are in the context of replacing Mg with Ca, of which Ca wort levels were in excess of 500 ppm. Under that amount, no detrimental effect was noted given there was appropriate Mg available, which should be sufficient using...

This is not the case. The calcium that is not used by phosphate and oxalate precipitation, ect, is still mostly lost in process via trub/hot-cold break and sparge/boil. Trial brews produced from deionized water show this as well. The same is also true for chlorides and sulfates (to an extent).

Can you provide evidence for benefits for Ca levels below 30-40? This is from the Siebel course material on importance of Calcium: Precipitates phosphates Increases a amino nitrogen Precipitates oxalate Limits color formation Facilitates hot and cold break formation Influences pH Induces...

Hmmm. Sounds like the guy was confused about the two, as what is touted as Brown Ale in the H&G description is definitely the Borders yeast. It is the same info that was on the old BL website (~2016?) with the more extensive strain info. Whether or not that was the yeast they brewed Newkie Brown...

How does the beer taste before dry hopping? Are you acidifying your sparge water? Mash pH good? If the flavor is not present before the DH, I would bet it is from polyphenols/over extraction of the DH. Per the profile, I would definitely keep Ca levels above 100 ppm and just use CaS04 and...

Was this a split batch or did you combine them? F40 and Borders are very different, but both make excellent beer. I have a split batch of 80/- WLP028 and Borders on tap now and the latter is so much more complex/interesting tasting, considering how clean/malty it is. F40 continues to impress as...

From Stan Hieronymus: "T45, or lupulin-enriched, pellets, are manufactured from enriched hop powder. Processors mill the hops at about -20° F (-30º C), which reduces the stickiness of the resin, and separate the lupulin from unwanted fibrous vegetative matter. Although the name implies the hops...

Don't know where this disdain for Ca comes from - especially in lager fermentation - but SN and Bells both target Ca levels >100 ppm, for good reason. Given the importance and low flavor impact of Ca in beer, I'd argue most home brewers are not adding enough Ca to their mash/boil!

Agreed. My point was more that 'hop hash' and cryo are not made from the same process. On bitterness, I've heard mumbling that beers made from said hop products are more susceptible to oxidation, resulting in the perception of increased bitterness via humulinones and hulupones.

Hop hash was from T90 production as you mentioned. Although it was never really available as a standardized product to breweries outside of the PNW and is not the same process as T45 production. Cryo hops are nothing new, they are equivalent to a T30-45 and have been around for a long time. As...

The short answer is you are tasting polyphenols and humulinones from the dry hops. Aussie and some NZ varieties impart more of these compounds into beer than other varieties and generally once they are there, you won't get rid of them easily. Ways to mitigate this is to dry hop for shorter...

Here is the spitballing, top of my head list of stuff for impacting esters (+/-). Basically all the stuff I had to memorize from Greg Casey's work. Look it up. Yeast strain dependent - BAP2 gene and leucine uptake (+) Ferment temp, higher (+) --> increasing temp towards end of fermentation with...

Very interesting data. I am not surprised to see CW increase their pitch rate/zinc levels over the course of the brews, as the flavor and stability issues that come with a stressed fermentation are not worth the possible increase in esters. There are other means of increasing fruity esters that...

Here's some SNPA info, if looking to emulate their water chem; mash and kettle addition targets are around 100 ppm Ca, 175-240 ppm S04, 40 ppm Cl. Mash pH 5.30. Base brewing water is around 40 ALK, acidified to 5.35 pH, -6 RA. They only use CaCl2 and CaS04. I've used this info in the past to...

I would not expose copper to beer on the cold side. Copper will react with 02 and oxidize your beer, along with potentially imparting a copper/metallic flavor to the beer. While copper exposure before fermentation is usually OK, cold side is a different story. Better to use fishing line or...

It is more common among the industrial brewers to dilute post fermentation and commonly do so up to 40-50% of volume for light lagers, ect. Once fermentation is complete, there is less issues with dilution as you don't have to worry about disrupting fermentation performance. They are using...