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The higher the alcohol level the longer it needs to mellow.

Be my guest.

Olde Sloppyknickers British barleywine.

When I detect diacetyl which in 27 years hasn't happened.

100 at 2 or 3 per monthly batch will last me over 2.5 years.

I brew UK styles (bitter, mild, stout, porter and brown) more often than others.

I'm using Crisp #19 floor malted maris otter which is fantastic all by itself.

I brew several batches of bitter every year. Mostly with base malt only or with a small amount of crystal. Each batch uses a different hop.

At what percentage does a honey beer become a braggot? 25% honey? 33% honey? 50% honey!

Michigan hop allience is a good one.

I'm no certified judge so don't put a lot of faith in my old senses, but I get some fruitiness, a hint of citrus, and some herbal bordering on piney.

Not when you're using free hops.

Every so often I brew a rye porter and use caraway seeds.

I just took a gravity reading on the smash IPA I brewed with cashmere 11 days ago. These are awesome👍👍.

It was a technical glitch that was corrected.

I just pitched nottingham into an IPA.

It does. Last year I got a bag of Crisp #19 floor malted maris otter. The first beer I brewed with it was a bitter that came out great and it had an 8 point higher original gravity than the previous version of the recipe using non floor malted m o.

Michigan hop allience went above and beyond what could be expected. Even though I wasn't an actual customer and they wasn't responsible for the repackaged samples I received they sent me some cashmere hops free of charge. They smelled heavenly.

You won't get much effect on flavor using only 5%. The closest that I ever got to the sour tanginess of Guinness was when I cold steeped the roast barley overnight, but left it out at room temperature instead of putting it into the fridge.