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I’m in the same boat, but mostly brewing English ales and Belgian ales 😁

As me and many others mentioned above, the OGs like trillium and treehouse really nailed these beers, they are so well done. I did not think you can properly discount the style before you have had one of these highly refined NEIPAs. Everyone has preferences, but those should be based on a good...

Thx, wasn’t looking for a snpa clone, I’m using the malt bill as I mentioned which is pale malt, crystal 60. I’m not going to dry hop this beer - just whirlpool. I have my recipe finished, thx for the comments

Thanks, after doing some commercial research I’m going go CTZ all the way with a little Citra in the whirlpool. Full suspension by new belgium is 100% columbus and torpedo ipa is mostly magnum, a little crystal and then late Citra addition. I have these hops in hand for nepales, I’ve been...

I’m looking to make a west coast pale ale and interested in what you guys might do with the following hops I have on hand: Citra CTZ Ekuanot I don’t need to combo all of those together, but looking for something similar to SN Pale Ale malt bill but with those hops. I have some Cali Ale yeast...

How old is that beer? Looks way out of date - not oxidized, just dropped bright after sitting around for a long time.

I’m pretty shocked that popularity of hazy IPAs has lasted this long. It’s really not a super complex beer and is mostly one dimensional- fruity hops. I’ve had most of the OG’s and live in New England (a few towns away from treeHouse) but haven’t bought one in a long time. I enjoyed the style...

I’ve been digging the Lagunitas Hop Water but it’s pricey and too many bottles. If you have a sodastream or a can of unflavored sparkling water, there’s a much easier way to make hop water and you can mess around with different hops easily. Process: 1/4 oz hops (using ekuanot) 160 degree...

Thanks for the post @Hanglow I’ll let you know if I brew it.

No money in it, just knowledge and the opportunity to learn more about Beer. Certainly worth it if you value those things. I’m a retired BJCP judge.

I’ll be tackling more 2-4% low abv homebrews this year and drinking them. English, German and Belgian influenced. so burnt out on any hazy neipa-type thing.

Question for you guys - I was eying this 2.25%abv stout on Ron’s blog : https://barclayperkins.blogspot.com/2020/12/lets-brew-1964-elgood-stout.html?m=1 is there a cutoff to being too low in alcohol that the beer can lose it’s storability from a health standpoint? Ive heard a few of the NA...

I make a lot of these table saisons and I would suggest to try using flaked rye or rye at different amounts. I’ve also been incorporating light Munich into the grist to get a better malt profile. You could also play with your water profile, I started adding calcium chloride to my session beers...

I haven’t had Landlord since the Shelton Brothers closed shop in the States a couple years ago. I didn’t brew this recipe, but used the hop sequence.TT does use just Golden Promise but probably has more caramelization of the wort at their scale and probably a longer boil- that’s why I think a...

Yeah I wasn’t exactly looking to brew Landlord, but I love that hop combo. Landlords a bit higher on the ABV. I like to look to commercial Brewers hop and malt profiles and try to mash together a recipe. Lately I’ve been looking at St Austell's beers for my next one. I’m too lazy these days...

Latest beer served from a Cubitainer- the temps are dropping here in New England, so my basement is primed for fermenting and serving these. This is a 3.1% Bitter with Fuggles, EKG, Styrian Goldings (ala Timothy Taylor’s Landlord) - pale malt, dark crystal, touch of black. First time using...

Put another English-influenced beer in the Cubitainer over the weekend. A bitter with about the same hop bill as Timothy Taylor’s Landlord. First time using Verdant IPA yeast and was happy with the attenuation- down to 1.008 (I like my beers dry) and the flavor profile was decent on the hydro...

I sub Northern Brewer for fuggles a lot. It has parents of EKG and Brewers gold - has a good woody note to it.

Anybody brewing or already brewed their Bière De Noël for the holidays? I do one every year and it’s always a Belgian-style. This year I’m making a Dark Saison and aging it on some French Oak, not too boozy. About 6% or so. Last years below was about 7%ABV and loosely based around Allagash...

How have you been keeping that going? Starter each time? I’ve only been able to keep a yeast throughout my brew season which is usually Sep-April/May