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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.

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 a Belgian golden strong grist with 10% of clear, golden and dark candi syrup in three separate fermenters.

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.

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 can be found here: https://www.homebrewtalk.com/threads/drenched-in-hop-single-hop-hazy-ipa-framework.732113/ It's the culmination of my attempts to design a...

HB Cryo BRU-1 hazy in the glorious sun.

Been an interesting "forward looking" beer prep day today, around wrangling the kids whilst my wife is away. My red rye IPA has been on 1.5oz of Angostura rum soaked oak barrel staves for 10 days now and has picked up very little oak, vanilla, burned caramel or funky, so it's clear I'll have...

This is exactly my process for like 90% of beers. A few PSI both acts as a safety blanket and gets you a decent head start on CO2 necessary for a closed transfer (I haven't done an open transfer in like...3 years)

There are two primary use cases I see for pressure fermenting: 1) Fermenting lagers at ambient temperatures in the absence of any kind of cooler/chiller availability. 2) For natural carbonation in the primary in the case of non-expressive yeasts where the suppression of ester production...

Just finishing off some work emails before the long weekend with a 10% TIPA from Cloud water x The Veil, "Chubbles Enhanced"

I'm well aware (well, I'm now aware) that Lallemand Koln is being discontinued, so possible alternative yeasts I would suggest: Lallemand Verdant IPA should do pretty well for this one, though personally I'm always preferred how it came out with Koln. Other London Ale III variants (Juice...

Getting my beer off the yeast cake before DH has been one of my biggest positive processes changes in brewing hazies. Makes a massive difference.

200g of 2023 harvest Luminosa T90 and a couple of kilos of CaraHell for my Treehouse style IPA.

6.5g Red Rye IPA 1154.25 + 6.5 = 1160.75

A few questions from my side: What's your OG/FG and/or ABV target? What's your target IBU? If you're targeting a hazy pale, I would expect a) significantly less hops pre-whirlpool b) a bigger whirlpool c) some kind of dry hop As mentioned above, the hopping regiment here is more...