What are you drinking tonight 2020.

[Hazelwood Brewery]

Now you mention it most of it is beer related....

Now THAT I feel I can sign up to

 

[Clint]

You'll be going "stir crazy"...

 

[obscure]

Hi obscure,
Just to help my slight confusion on your post;
Did you really mean "buttering" there, as usually a 90 minute boil with hops would be for 'bittering'?
Or is that a feature of Goldings you have found when boiled for the 90 mins.
Thanks,
Robin.

Part of me is wondering if I could try and claim that buttering is (insert technical sounding nonsense) but alas it is auto correct.

 

[Hazelwood Brewery]

You'll be going "stir crazy"...

Nah! There’s plenty going on in the world and I like to learn about and do stuff. I might learn a bit about biochemistry, read some of the brewing research, there are gadgets to build, maybe I’ll get back into electronics and microprocessors. Actually, I’ve never learned to weld

 

[Pennine]

I think you have an airco to get installed as well.

 

[Hazelwood Brewery]

I think you have an airco to get installed as well.

Yes, that too!

 

[Hazelwood Brewery]

Right! Work over for today and I’m starting with a bitter while I wait for it’s two companions to chill down in the freezer.

The two companions are saison flavoured with two strengths of passion fruit flavouring added. I’ve no idea how these might turn out but it’s another experiment and you never know, they may be great!

 

[Pennine]

red ipa... meh

 

[Clint]

Hazelwood Brewery bitter clone...most delightful.
No atmospheric photos as it's just started tipping down here.....boooo!

 

[531Man]

Part of me is wondering if I could try and claim that buttering is (insert technical sounding nonsense) but alas it is auto correct.

Ah, and there's me thinking "the buttering flavour typically comes from diacetyl, a byproduct of malolactic conversion, or ML. During ML, a benign bacterium converts malic acid (as you’d find in tart green apples) into softer lactic acid (as in cream or butter). Achieved by mashing at a temperature of greater than 68 but less than 68.1C"

Thanks for the clarification.
"It was the spoil chokker what changed it m'laud".

 

[Pennine]

this ones not bad, although a bit too smokey for me. I am a little smoke shy after adding some smoked brown malt in my brown ale and not enjoying it.

maybe it's not very good after all, too bad I usually like their offerings.

 

[Hazelwood Brewery]

My first passion fruit saison, this one has the lower dose of flavouring and it’s not bad. My wife quite likes it too!

This might be the right dose but I have the second bottle to try. The beer isn’t cloudy, the glass is frosted with condensation.

I’d say that’s a fairly successful outcome.

 

[Pennine]

well this is not a passion fruit saison but delicious anyway. it's a little interesting that be134 was initially more tart than the belle saison version but now its the opposite.

 

[Hazelwood Brewery]

This is the second one and my wife and I think it might just be a little better that the first. Of course this now means I have to make some more because we haven’t reached the point where it’s gone too far!

 

[Mrhandsome]

This is the second one and my wife and I think it might just be a little better that the first. Of course this now means I have to make some more because we haven’t reached the point where it’s gone too far!

View attachment 32646

Well at least you'll have plenty of time!

Just had my last BBQ of the year and a can of Polly's Slow Repetitions DIPA

This beer really confused me, it's sweet like an alcopop! Almost no bitterness, sweet and fruity, full thick mouthfeel, and zero alcohol bite (at 8.8%). My wife could smell the sweetness across the garden!

That being said, it was a lovely 'beer' and very well brewed, but probably something I'd only have on a very rare occasion.

 

[Hazelwood Brewery]

Well at least you'll have plenty of time!

Just had my last BBQ of the year and a can of Polly's Slow Repetitions DIPA View attachment 32647

This beer really confused me, it's sweet like an alcopop! Almost no bitterness, sweet and fruity, full thick mouthfeel, and zero alcohol bite (at 8.8%). My wife could smell the sweetness across the garden!

That being said, it was a lovely 'beer' and very well brewed, but probably something I'd only have on a very rare occasion.

A true NEIPA. @Pennine MADE me listen to a Scott Janish podcast and it seems the east coast go for a FG of about 1020, west coast nearer 1008.

Speaking of BBQs I have jacket potatoes on mine. Wife wanted jackets and no way do I want the oven on indoors for two hours in this heat

 

[dave_77]

Started the night with a Belgian Pale.

 

[Hazelwood Brewery]

The passion fruit saison was nice but not my only foray into fruit flavours. These two are clementine. The aroma is incredible!

 

[obscure]

Ah, and there's me thinking "the buttering flavour typically comes from diacetyl, a byproduct of malolactic conversion, or ML. During ML, a benign bacterium converts malic acid (as you’d find in tart green apples) into softer lactic acid (as in cream or butter). Achieved by mashing at a temperature of greater than 68 but less than 68.1C"

Thanks for the clarification.
"It was the spoil chokker what changed it m'laud".

One down side of posting on a home brew forum is that it is very likely that at least half the people posting at any one time are intoxicated, so proof reading of posts often goes somewhat awry (Sadly when I made my original post I was completely sober so I don’t have that excuse).

 

[Pennine]

One down side of posting on a home brew forum is that it is very likely that at least half the people posting at any one time are intoxicated, so proof reading of posts often goes somewhat awry (Sadly when I made my original post I was completely sober so I don’t have that excuse).

very good point, reading comprehension definitely decreases due to consumption although I still prefer to blame the internet.