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It was The Bull's Head, Hale Barns

It was cask, both were billed as a real ale I can't remember the name of it though I'm sorry. I'll do some googling and see if I can find the pub at least, hang on

I had a cask conditioned pale ale in Porthmadog, Wales from the Purple Moose brewery that definitely had brett in it. I also had an IPA (english style) at a small pub on the outskirts of Manchester (near the airport) that had brett funk to it. Whether the brett was intentionally added or was a...

Add Mirror Pond Pale Ale from them too Add Widmer Hefeweizen

Theirs seems to be fairly consistent at just 2 weeks, and I was very surprised how clean it really turns out. You have to look pretty hard for any funky flavors to pick them out

So I'm going to be brewing a single bbl batch of this grain bill as an experimental brew at a local pro brewery as a guest brewer. They already do a pub ale thats similar, but they also do a pale ale made from a 30 year old sour dough starter for yeast. The pale ale is very dry and fairly...

I make a lot of german styles and like others I think there's a point of peak flavor that only goes downhill with time past that point. I find that point is different for every beer. The lighter color and lower abv styles being better younger. For a pilsner helles and festbier I like 4-6...

I recently did a tropical stout with juniper and used .25 oz in the last 5 mins of the boil. The flavor was barely detectable at first but is quite prominent now, so it will definitely increase with time. I would recommend not doing an ipa, but something more like a schwartzbier. Juniper is...

What if I take pilsner malt and mash it at 149 to produce wort, split it into two fermenters and fermented half with pilsner yeast and half with german ale yeast, all in my own home? Now I've produced an ale, a lager, and both are homemade beers using a single mash step which utilized both beta...

Neither one I find Nottingham harsh in big beers and Kveik has a funky flavor I don't care for I'd opt for Dry English Ale or Scottish Ale yeast, or just plain old US05 I just did an English barleywine with US05 and it came out with plenty of character and finished at 12%

Add a couple drops of lactic acid or phosphoric acid to the sample and see if it improves

There are so many things wrong with this advice I don't even know where to start... "Strike and target temperatures are useless for making ale and lager" is a totally nonsensical statement, all ales and all lagers require target temperatures for the first mash step, and every target...

You probably ended up with a highly fermentable wort by doing that, which would result in a lower FG, and a less balanced beer. So yes I think you'd be better served by doing a standard infusion mash at 154 or so

I usually sell extra stuff or donate it to brew brothers and sisters in need But I also casually disperse it throughout the house and garage so that it looks like less stuff. Dilution is the solution to pollution!

Smart marine? I'm gonna throw a flag on that term (Several marines in the family, all the respect in the world to those guys) And an arthropod is an arthropod. If it was once alive, I'll try it with the right sauce

What I did for this beer was unspeakable

Honestly I think lack of gravity is your problem. It's probably out of balance The key to a session IPA is mashing really high so there's enough residual sweetness and body to carry the hops without adding alcohol. A small dose of lactose might help You could try a bit in a pint and see if it...

I think there's pills or maybe a cream for premature boil ending?

*shiver* Those scare me after a diastaticus infection where 3 batches in a row attenuated to about 100%, but they certainly work. I switched to iodophor after that experience I wonder how Voss Kveik would do though?

No I never tried it. I moved across the country to an area with really good water so I ended up not needing to explore the process any further sorry