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Folks - remember the OP is a newbie, so I suggest sticking to really obvious, basic differences in the first instance. I get where you're going with that, going for the "cleanest" possible malt background - but at the same time you've got to drink 10 gallons of this stuff and personally I would...

I get the impression that Kent was rescued in the nick of time by the bit of rain in late July, but I've seen reports out of Herefordshire talking about 50% loss of yield. August has been really sunny which should help flavour development. I was away from home for much of the drought and my...

Yeah - well, it's kinda what you expect from a Harlequin and/or Ernest-heavy beer. I must admit, I don't think too much about my g/l rates, my ordinary beers are just bittering plus a 100g pack of hops, into somewhere between 12-20 litres. Works for me :)

I guess the riposte to that is - Harlequin is not a very "British" hop so maybe needs a different approach. TBH since you left there's been a new style evolving commercially which features a mix of hops led by Harlequin and/or Ernest and relatively strong - 4.5-6% and on cask. It's so new it...

Could be just age, but from a British perspective the cones feel like they are diseased, possibly downy mildew. Disease is a lot easier to diagnose on leaves rather than cones and your leaves look OK as far as the photo allows. Downy mildew prefers it cooler and generally shows up as patches on...

Just as a general comment - HBT is global but mostly US-based, there is a sister site based in the UK where you won't confuse people with talk of litres and celsius, and people will understand references to Old Rosie etc : https://www.thehomebrewforum.co.uk/forums/new-member-introductions.13/...

I figure this thread will come up in searches so whilst I'm here, this is a 2023 thread for London - https://www.homebrewtalk.com/threads/best-pub-for-cask-ale-in-london.726725/ This article asks some of the big name brewers where they'd choose to dink their own beer on cask. Some of them toe...

You want to avoid the yeast cleaning up after itself, so you want to start coolish, allow a bit of a free rise, but then go down rather than up. The definitive thread on fermentation profiles with WLP002 and similar is here ...

That's one thing you don't need to worry about too much - hops are temperate plants and positively benefit from a bit of cold in winter. The classic hopgrowing areas of Europe all get down to -10°C (+14°F) at times in winter, some get down to -20°C (-4°F), and the most important plant in hop...

With anything vaguely scientific, I just skip the article and go straight to the underlying paper, which is here : https://pubs.aip.org/aip/pof/article/37/8/082139/3360405/The-hidden-subtlety-of-beer-foam-stability-A They're looking at the physics of Tripel Karmeliet and Westmalle...

Necro thread but I figured this is the one that will come up in searches and it didn't seem worth starting a new thread. Two teams in São Paulo have been looking at the effects of Brazil vs US terroir - the older one used gas chromatography on Centennial, Chinook, Columbus, Nugget and is...

Just punch convert 30C into F into Google and it does the sum for you - 30°C is 86°F, 34°C is 93.2°F

has been - I've seen it in Tesco. Latest version is 3.8% brewed by Kirkstall, using the traditional English hops Columbus, Citra & Mosaic...

Pah, never mind pop stars, in Britain that's the kind of behaviour you get on a scheduled flight - by the crew. British Airways attendant found naked and on drugs in onboard toilet There's a reason that British Airways has the callsign "Speedbird"...

From yeast to grist it doesn't bear too much resemblance to traditional British milds, particularly in the homeland of the West Midlands. But I see the original beer has won competitions in the US, and it feels like one of the mini-porters that stand out in competition that seems to be the...

I once found a Camembert that was like that on the underside, about two weeks past its date in the local farm shop, which was maybe not as diligent at checking dates as the big chains. After brushing off the maggots it was fabulous, super-runny and so tasty. Barnyard is highly sought after in a...

I've only used it since I got long Covid which has knocked out a lot of my ability to smell/taste fruity/estery flavours, but I don't get banana and other victims of my beer haven't commented on it. I suspect your source fermented it warm, whereas I ferment it at normal-ish British temperatures...

Because there's no such thing as a special yeast for brown ale - breweries would just use their house yeast, and the stats for cask bitter are a way to get an idea of what their house yeasts were like in a reasonably standardised recipe. Indeed, in many cases the brown ale didn't just use the...

It's a 9-day course at Doemens : https://www.watersommelier-union.com/water-sommelier/#training Randomly, I've actually been to that restaurant in the past, before it went quite so la-di-da. The irony is that the local water is great, it comes from rain on gritstone and straight into the...

Ultimately the proof of the pudding is in the eating regardless of what the hype is, I think all you can say at this stage is that HPA are doing all the right things to deliver a step-change in the quality of their processing, and that should only mean good things for the quality of Aussie hops...