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Spotted this on SUABP. An article from the 1890s on the reasons to dry hop beer (other than "we have always done it"): http://barclayperkins.blogspot.co.uk/2018/03/why-dry-hop.html

Just ordered a bunch of stuff to make a strong barleywine. Aiming at an OG of 1.100. 8oz of EKG, 4oz of Keyworth Early, several pounds of Chevalier malt (pale), Brett C., a dash of brown malt and some darkish sugar, etc. Plan is to leave it age for the best part of a year on its lees with the...

Hi all Any experiences using the Yeast Bay's Saison/Brettanomyces blend? I pitched it yesterday into a straight saison (1.048, 95% Pilsner, 5% table sugar, ~30 IBU). I'll keep it at about 20-25c (~70-80F) for eight weeks, draw one gallon for a minikeg (with normal priming to be consumed 10...

Hi guys Planning on brewing with the Yeast Bay Saison and Brett blend. Fairly simple recipe: - 1.050OG all Pilsner malt - 20IBU bittering (Challenger or Perle) plus 7-10 IBU at 15m of Celeia (Styrians). - I'll add another ounce of Celeia mid fermentation for haze and aroma. I'll ferment...

Hi guys Planning on a fairly plain, drinkable and clean single in the Belgian trappist style. Any feedback? Current thoughts: OG 1.055, FG ~1.008, 35 IBU, 3SRM. Mash: 10lb Pilsner malt (UK) End of boil: 0.5lb table sugar. Boil: 60m - 2oz Hallertau Mittelfruh 20m - 1oz Saaz...

Traditional British old ale with Brett. C. OG 1.075 FG 1.008 ~9%ABV 12SRM 70IBU Mash 60m low 10.5lb Maris Otter 0.5lb Amber Malt (Crisp) 1.5oz Black Patent Boil for 60 minutes 60m - 1.5oz Challenger 20m - 2.5oz EKG + 1.5lb Invert Sugar Syrup #1 Pitch Mangrove Jacks M07 for 5...

This is a second iteration to make a pale, dry EIPA based on 1890s grists and updating the hops a bit. In order to hit an attenuation above 80% I used amylase enzyme in the mash. I suggest you mash low and also add amylase. Alternatively you can store with Brett for a year before adding the dry...

Hi all! Has anybody used Mangrove Jack's M42? It sounds fairly good. Moderately high attenuation, good flocculation, neutral character. Fairly similar to Notty on the face of it?

I know Wrexham brewery was one of the earliest ones set up in the 1890s brewing pale lagers but I've not seen a recipe. Lots' of British breweries were brewing both a dark Munich style and a pale Pilsner-ish style by 1915 (way before lager taking of here in the 1950s). Recipes seem interesting...

Any ideas of single malt, single hop, single sugar beers? I've been toying around with making an Old Ale with Maris Otter, Challenger and invert sugar syrup #2, OG 1.075 and 65 IBU, and a strong ale with Belgian pale malt, Perle and raw cane sugar syrup (Spanish cane honey) with an OG of...

I've been curious for some time about the last porters brewed in Britain in the 1940s. This is based on some of those brewing records, but not quite the same. I just couldn't bring myself to dropping the OG to 1.032. That's just a step too far. Tasting notes: - Pours a fairly dark brown. You...

Planning on making a British style IPA in early spring and considering a few things I've not tried before. Mainly using amylase enzyme to keep the body low and the finish dry. I would have used Brett C but can't be bothered to wait that long. Any feedback would be handy. OG 1.056, FG 1.008...

The design of this beer follows from a year experimenting with porter and stout grists, and it's directly based on the brown beers brewed in London in the late Victorian and early Edwardian period. It's smooth and creamy, robustly bitter while malty and chocolaty. Dark ruby to black, pours...

I picked up a leg of mutton from the local Iraqi butchers. I'll be slow cooking and smoking it but I was wondering if anyone had experience on what wood to use. I have the staple beech as well as apple and maple, and some American type of bush called mesquite.

Nipping into Munich with some cheap tickets for the weekend. I've been to other parts of Bavaria and Franconia. Any advice on places to visit or beers to drink in Munich itself?

Hiya! Going to go for Victorian style brown stout so I can have some bottles still left by Xmas. OG 1.064, FG 1.015, ABV 6.5%, 60IBU, 28SRM Mash medium low: 8.5lb Pale malt (72%) 2.25lb Brown malt (19%) 13oz Amber malt (7%) 5oz Black patent malt (3%) 60 minute boil: FWH - 1.5oz...

I was looking at making a very straight saison for the end of the summer using ingredients I already had. The result is this slightly hazy, spicy summer beer that goes down well with all kinds of crowds. For people not into real ales / craft beers it was a step up from a Belgian style witbier so...

Hi guys Got some leftovers and request of American red. Considering: 9lb Maris Otter 0.75lb Medium Crystal (Crisp) 1oz Chocolate Malt Looking at some body, moderate hop aroma and flavour. Was thinking about steeping some Galaxy. Hops I have are, wait for it... Perle Lublin...

Has anybody tried Minstrel hops? I've had them in the freezer for around a year now, and wasn't sure whether to try them out in a Saison or a Weiss. Meant to be spicy, with some orange and blackcurrant.

Has anybody tried oxydizing beer on purpose? It's one of those things that gives colour and flavour to some sherries, for example, and oxidative notes are often mentioned for some strong ales. Wondering if it can go wrong.