Recent content by HM-2

Yes, usually. I do a 75°C mash out on pretty much all my beers.

I've totally abandoned using CaraPils and replaced it with CaraHell. In my experience it's even better for head retention, and adds the faintest touch of honey sweetness that mostly seems to have a rounding effect rather like good conditioning time.

Just finished mashing a WCIPA. Started heating my strike water originally planning on doing a Best Bitter, but digging through my hop selection I've got a couple of open bags of Citra and Amarillo I'd like to use up so whipped up a super quick recipe. 6.4% 42.5% Czech Pilsner 42.5% Golden...

HB three-grain Saison, keg hopped with 2oz of 23.6% AA Cryo Simcoe. This has gone from dull as **** to pretty great.

Pretty good Extra Special Bitter from Arbor down the road in Bristol. I really should remake one of mine again soon.

The same right down to the maltster! Though right now I'm using Warminster Czech Style lager malt instead of Weyermann as it was cheap...

Warminster floor malted MO is the absolute pinnacle of base malt for British style beers. It has this truly exceptional roasted hazelnut character that nothing else matches IMO. I prefer GP as a base malt only in American style IPAs, of both the hazy and clear types, and then usually cut 50/50...

As a bit of a metalhead, one of mine was called "Saisons in the Abyss".

(Hopefully) fixed my boring Saison by keg hopping it with two ounces of leftover Simcoe Cryo.

Biggest ones for me so far have been zero oxygen dry hopping and zero oxygen transfers. Kegging made a huge difference to my beer. Making proper efforts to sort water chemistry. Soft crashing and trub dumping before post fermentation dry hops. Soon I'll be switching to RO water for consistency...

Kicked my BRU-1 Hazy (boo!) Got my Saison into the kegerator instead (yay!) Had some great fun and games having to swap gas post O rings due to perishing...fun game of "where's that slow gas leak coming from"?

Getting towards the end of my BRU-1 hazy.

Kegged 5 gallons of 3-grain Saison, plus a 1L bottle I'm going to carbonate on some priming sugar. Pulled a couple of bottles of rum barrel red rye IPA off the tap via a borrowed counter-pressure bottle filler (that's marginally too long to fit comfortably under my tap tower...) for tomorrow's...

I did a weizenbock a few years ago I called Sozzlator.

1430 + 6 Gal of 3-grain Saison = 1436