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Pork spiedies, fresh, mid-summer-tasting tomatoes, and not pictured, a big bowl of strawberries just picked this morning.

I’ve only fermented and served from the same keg once, it was a Kolsch, so no dry hop. It tasted fine all the way through the last pint, after 6 months in the keg.

"What God wants, God gets, God help us all" What God Wants - Roger Waters

Booster Brown, brown ale

By Jove, an English style pale

Thanks. That recipe has a small amount of Special Roast, which from my understanding is not required, or possibly even frowned as not being traditional. In an attempt to brew something more traditional I'd like to keep my Ordinary recipe, in post #1, much simpler. Based on some of the...

Yes, typo. Thread title should have been ....."help on an Ordinary Bitter." Also, I didn't mean to cause a ruckus re: Ordinary vs. Mild vs. whatever...but quite honestly I'm finding all the replies helpful as they are contributing to me learning as I go. I have a "Best Bitter" recipe (now you...

Thanks, good to know. In beginning to research the style I first looked at the 2021 BJCP guidelines for an idea on where to start. Unfortunately not having anything locally in that style to sample I thought it best to "go by the book" as my starting point. Form BJCP 2021:

Thanks Gad.

HB cream ale with 40% Pilsner malt, and fermented with German lager yeast. Is it a cream ale? A lager, a Pilsner? I don’t really care what to call it, I just know it tastes light and refreshing. Deceivingly so at 5.5%

Thanks, I'll take a look.

I think that's a good idea. If you really enjoy a nice kolsch you probably wouldn't be thrilled with a kveik kolsch. I do think I have less negativity towards kveik than a lot of folks around here have. But in general I do agree with @Miraculix in post #6 above. However folks who live in hotter...

From White Labs: FERMENTATION TEMPERATURE : 65° - 69° F 18° - 21° C When I fermented a kolsch with 029 I kept it in the low 60's. Took a while but it turned out quite good.

I think @ThirstyPawsHB has also recently brewed a stout that he fermented with Kveik, (Lutra iirc?).

It won't be a kolsch, but it'll be beer. It will be up to you if you like it and want to explore it further. But personally I would choose a different style to brew with Kveik, as I think you'd most likely be disappointed using it in a kolsch. I do however see it as an option for those who don't...

Stuff is a monster.

Thanks. So I was trying to limit the ingredients to those my LHBS stocks, and they don't stock British chocolate malt only Briess. But, based on your reply above I took a closer look online at his inventory, and lo and behold he stocks Crisp pale chocolate, so I'll definitely go with that. Also...

Wife worked today and I was in charge of getting something cooked up for dinner. I felt uninspired so we went out for a bite and a beer, (wine for the Mrs.). She had the steak bites, and we split a side of fries. I had three chorizo and goat cheese tacos, and a DTLA, (downtown LA), west coast...

At this month's brew club meeting we each blindly drew a beer style to brew to bring in for July's meeting. I selected an Ordinary Bitter, a style I've never brewed before. After a little bit of research I came up with the following recipe and entered it into Beersmith. I'd appreciate your...