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Yep sunny Buxton! You're out in the wilds of Flagg aren't you?

https://wildabouthops.nz/uk_pale_ale_recipes.html This site, albeit from NZ, has a great wealth of recipes. The few I've tried have come out really well. No idea how close their version is to TT Landlord but might be a good starting point? You'll have to find the equivalent UK malt to what they...

CML5 is my go to nowadays too, though made the mistake recently of expecting a Pale Ale to clear even though it had a decent amount of torrefied wheat in 🤦‍♂️

Did you use BRY-97 by any chance? I've used that yeast 3 times for WCIPA and I get the same as what you're describing and it never clears to the bottom of the keg.

https://www.homebrewtalk.com/threads/bo-berry-pils-west-coast-pilsner.664571/post-9228692 This should link to the OG recipe from the brewery. It states 45% both Pale & Pilsner malt + 10% Dextrine. Highland use Saphir on the hotside and Citra / Mosaic dry hop. You could do something similar with...

https://www.homebrewtalk.com/threads/bo-berry-pils-west-coast-pilsner.664571/ This is a good thread from which to make a start from and there's Timbo Pils by Highland Park that seems to be the benchmark. I've got one coming up soon on my 'to brew' list.

I'm not familiar with the kit but having looked it up it has Centennial and Chinook in it? That would go well with the Citra and Simcoe for an OG West Coast but a bit of Strata could elevate it. Strata is quite potent but it's your beer and I'd probably say go for it!

As @Clint says US05 is a good shout and if you like a West Coast IPA then a combo of Citra / Simcoe / Strata would work really well

Musings of an elusive beer geek Here's the recipe from the man himself! I brewed this at the end of September but used the Lallemand Farmhouse yeast + some Dextrose to try and dry it out a little, also added a Dry Hop of 4g per litre. Came out really well, it didn't last 4 weeks in the keg

I've got this on my 'to brew' list too. From what I've gathered it contains a large (30 ish%) amount of wheat in it so that could account for the haze? US05 sounds right for it

I've recently become aware of astringency and how it can be perceived as bitterness, especially in heavily hopped beers. Depending on your process it could be this as I've experienced something similar in the past even though the theoretical IBUs is in the 20-30 range. I'm by no means an expert...

Yes I do treat my water. The tap water is soft and acts as a good base for all styles, it is surface water from Sheffield way I believe rather than the well known mineral water. You probably could use the well water but it will be higher in various minerals so you might have to mix it with tap...

Hi Saul I'm in Buxton too, pleased to meet a fellow local brewer. I've been going for just over 3 years now, it's a great hobby to get into

DEYA have been experimenting quite a lot with Sabro. I remember reading the following,.may give you an idea of how to use it? 'A house style pale ale, utilising a little bit of Sabro late boil. Sabro has a very distinct flavour profile. We get coconut and pineapple, with some lemon and a sweet...

It was a Double Oat Cream NEIPA in the style of Other Half's Daydream, if you're familiar with the style? There was 30% oats in it but that was mostly Oat Malt with some GNO. When I'm going that high I leave regular oats out as you're just asking for trouble! As for the mash I did a step mash...

What OG did you come out with in the end? I've toyed with a reiterated mash in the past, biggest grainbill I've done on my brewzilla is 8kg and got an OG of 1078 with a single mash.

As AA said above, CML have Warrior in stock. One thing to be wary of is that the recipe calls for 37g of Warrior at 16%AA or 20.8AAU. This is calculated as 20.8AAU / 16AA = 1.3oz as we are dealing with Imperial units. 1.3 * 28.35g = 37g thereabouts. CML's Warrior is 11.7%AA, therefore to get...

Thanks OB

Hi Ken trying to do some forward planning. After the October round is there likely to be another before the end of the year, i.e. December? Thanks.

Are they Golden Naked Oats or Naked Oat Malt? I use the latter when using a large amount of oats, something like a 50/50 mix with rolled oats. The Golden oats do give a nice sweetness, what is the rest of the grainbill and what FG, mouthfeel are you aiming for?