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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

Around the same time, I made a 10.6% barleywine called "F**k 2020". I retained a couple of bottles until late 2021 but both of them had turned to vinegar. To this day, the only thing I've ever managed to infect. Most of my recent beers have been cosmic horror themed in their names. My personal...

"Fax that Over" by Two Flints. Hazy with Mosaic, Citra, Simcoe and Nelson. What's particularly interesting about this one is there seems to be no wheat or oats in it to speak of. 100% barely malt. Maybe it's got some flaked barley in it or something but they've done a damn fine job getting...

A big (well, big for me) base malt restock. 25kg sack of my absolute favourite ale malt, Warminster Floor Malted Maris Otter. 10kg of Muntons Pilsner 6kg of Crisp Wheat I'm shifting around my brewing order to get in a couple of lower ABV brews over the next few weeks, so also picked up 100g...

Although I probably brew more NEIPAs than anything else, my go-to "comfort beers" are: Best Bitters / Strong Bitters Pale Saisons BIG (8%+) West Coast IPAs

Fermentation of my three grain Saison is well underway so started getting some heat on it, ramping up to 26°C over the next 2 days. Always forget what a monster Belle can be in early fermentation, glad I'm using the all-rounder with a good 10L of headspace. Cleaned out my kicked British IPA...

Heating the strike water for my " trois orges" Saison. Pilsner, wheat and rye malt, a touch of CaraRed and torrified wheat. 25 IBU of leftover BRU-1 cryo, with a middling hopstand and a 2oz dry hop, fermented with Belle Saison.

Dumping trub is mostly beneficial to limit the likelihood of restarting fermentation through hop creep. I use a Fermzilla and collection jar for this purpose though will be switching to a tri-conical body with a 90 degree tri-clamp elbow.

My usual process for big dry hops: Soft crash down to 10-12°C Dump as much trub as a I can Hops in whilst purging with positive CO2 pressure Airtight sealed with 3-5 PSI Dry hop for 2 days with one CO2 rouse at 24H Straight to keg. I'd hard crash down to 4°C before kegging if I had a glycol...

Oh yes...you just don't see it at the time! Kegging it now instead, in the glorious 23°C sunshine.

Cleaned out the keg from my kicked British IPA in preparation for kegging up my BA Red Rye IPA, which I failed to do because my gremlin of an infant daughter took two and a half hours to put to bed.

Cross post from the other thread: Some suggestions from me: Twice Brewed in Hexham- they have a taproom and B&B. Hadrian Border in Newcastle. Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way. Holy Goat are in Dundee, some of the best sours and mixed...

Some suggestions from me: Twice Brewed in Hexham- they have a taproom and B&B. Hadrian Border in Newcastle. Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way. Holy Goat are in Dundee, some of the best sours and mixed fermentation beers in the world IMO...

During sparging

I think the theory is that promoting too much flow through the grain bed actually reduces, rather than increasing, extraction. Certainly that's what I've read elsewhere. The bigger question for me is pure necessity? Yeah rice hulls are cheap but a pound in a (presumably 5 gallon) batch seems...

It feels like the weight of rice hulls here is a LOT. I know that in excess rice hulls can seriously affect brewhouse efficiency.