HM-2's latest activity

More barrel staves. Medium char rum. I'll need to get a sacrificial bottle of OFTD to further soak them in, but perfect for my rum...

Dosed my too-dry NEIPA with 200g of maltodextrin. Can already confirm that's vastly improved the mouth feel but without making it feel...

I think it's probably a contributor. The last hazy I brewed had the following hopping schedule (this is a single hop hazy as part of a...

For a 6g batch, assuming that you're doing 3 flavour hops, you're looking at about 7g/L. I'd consider that to be on the lower side even...

A 70°C mash with 15% unmalted grains should have pushed FG up to the high teens. Hence the confusion. This is a pretty typical grist for...

Kegged up my BRU-1 NEIPA before we go on holiday for a couple of days. It looks to have fermented a bit dryer than I'd hoped so I'll...

To make a very long story shorter, I had major surgery on my right leg 5 weeks ago and this morning my surgical team finally said I can...

I would say that yes, I do tend to get similar haze levels using unmalted flaked oats. Not something I usually try with my English style...

Got an English IPA I kegged probably 3 weeks ago. Protafloc in the boil and Beer Brite (isinglass) towards end of fermentation. Looks...

Biggest, and recurring, issue that I have with GN Oats is that no beer I put them in ever drops clear. Pretty much just preserve of...

Second DH on my NEIPA. Another 180g of Cryo BRU-1.

Rousing hops at a homebrew level is, IME, something that's very easy to overdo. I will rouse with CO2 at maximum once during a 2-3 day...

The last great one I did was: 15 IBU Motueka at 30 minutes 70g Motueka (4 IBU) / 50g Vic Secret Cryo (7.5 IBU) / 25g BRU-1 Cryo (4 IBU)...

Stick it in a keg, top it up with some malt extract or light Candi sugar, dose it with Brett and leave it for 6 months. I don't know...