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I like Verdant in a porter.

Do Clipper and Saturated both have tropical esters, as they claim?

Do we know what WHC Saturated is?

Might be down to the virtual absence of hop. A tiny amount, presumably at the start of the boil. But I agree that mindset could be a thing, and lots of different hops can work in a lager.

The Homebrew Company has 2022 Pilgrim leaf and pellet. The Maltmiller has 2021 pellet. I never seem to have a problem getting them. And I remember a single hop Pilgrim beer I had a few pints of in the Nip and Tipple in Whalley Range a few years back that was delicious. Not just a bittering hop...

Surprising. 190000 pints = 108000 litres 21kg = 21000g 21000 ÷ 108000 = 0.194g per litre Presumably for bittering. Edit. If my late Friday night maths was right!

I'm struggling to imagine them putting leaf hops in the kettle. Bound to be extract i think.

Pilgrim is a good hop. The macro lagers will use a hop bittering product, acid extracted from hops.

There's nothing that's a match for Saaz. But there are a few commercial lagers that use English hops. Goldings or Fuggles usually but others too. Boadicea is described as suitable for lager. Adnams uses Goldings in its Kobold lager. Utopian uses Goldings in its British lager. Golding seems to be...

Not all liquid extracts have the twang nowadays in my experience. I'm a big advocate of using some grain with extract. It definitely lifts an extract brew.

I'm not sure it comes from all malt extracts. There are kits that don't have the kit flavour, and I sometimes use plain malt extract in a partial mash brew and get no off flavour.

There's a risk of contamination in open vats or any form of openness and places that open ferment know what they are doing, what microbes are present and work hard to exclude others. It's wise for us to be careful. Airlock, lid, bung, cling film, foil will all keep baddies at bay and allow gas...

I don't use airlocks myself I just ensure gas can escape. Loose/cracked lid if gas can't escape with the lid fastened. With glass demijohns I put a piece of aluminium foil over the top.

Not used it. What don't you like about it? The MM description compares it to Verdant IPA yeast. Which I do like.

Not ideal after fermentation but I've done it - boiled cooled water siphoned into the bottling bucket. If I dilute I usually do it when transferring from kettle to fermenter.

To drop the ABV I would reduce the sugar but not the DME. Put your hops in a couple of days before you bottle the beer.

Yes use different yeast.

I've rarely had Harvey's cask but when I did I noticed a phenolic element. It was definitely there, in a fresh cask ale.

Bruxellensis is good too. YdB has said the greatest gift he ever received was a yeast from a 'traditional' Belgian brewery. Nobody knows which afaik. The yeast is Belgian but not massively so I suspect. They ferment at 24-27C with it to develop esters, but they are fruity esters, fairly...

Yes, add batch two after fermentation has started.