HM-2

Heating the strike water for my " trois orges" Saison. Pilsner, wheat and rye malt, a touch of CaraRed and torrified wheat. 25 IBU of...

Dumping trub is mostly beneficial to limit the likelihood of restarting fermentation through hop creep. I use a Fermzilla and collection...

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...

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

No sarcasm, but those frustrations are still golden moments.

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...

Cross post from the other thread: Some suggestions from me: Twice Brewed in Hexham- they have a taproom and B&B. Hadrian Border in...

Some suggestions from me: Twice Brewed in Hexham- they have a taproom and B&B. Hadrian Border in Newcastle. Muckle looks decent but...

During sparging

I think the theory is that promoting too much flow through the grain bed actually reduces, rather than increasing, extraction. Certainly...

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

A best bitter will stand you in good stead, though if you really wanted to push "how much does sugar change beer" I'd personally look at...

This one was I'd planned to have for May the Fourth, but ended up leaving. 10% walnut whip imperial stout aged 12 months in bourbon barrels.

I personally like a bit of golden naked oats in my hazys. I keep it low though. Maybe like 5-6% of the grist. I'll use around 10% flaked...

It's great, with some caveats I'll come onto a bit later in this post. I very recently posted the framework recipe I used for it, which...