Just an update to what's been going on over the last few weeks and a look back to 2019. Twenty minutes long this is but I can't be bothered to edit so you get the full uncut rubbish. ... https://www.youtube.com/watch?v=L_ijrv9y8OU

This is another crack at a New England IPA but building on the brew from a few weeks ago. Using the Conan strain in this one really makes a difference to what has gone before. No Galaxy in there to ruin the beer either so should be fruity, hazy and generally all-around tasty beer to enjoy while the summer is here. Session NEIPA - 4.7% Juicy or Hazy Pale Ale Type: All Grain IBU : 8 (Tinseth) BU/GU : 0.16 Colour : 9 EBC Batch Size : 21 L Boil Time : 30 min Fermentables (4.7 kg) 3 kg - Bohemian Pilsner 4 EBC (63.8%) 1 kg - Oats, Flaked Torrified 11 EBC (21.3%) 700 g - Chateau Wheat Blanc 4 EBC (14.9%) Hops (220 g) Hop Stand 20 min hopstand @ 75 °C 20 min 75 °C - 30 g - Nelson Sauvin - 11.3% (... 20 min 75 °C - 30 g - Rakau - 10.7% (4 IBU) Dry Hops 2 days - 80 g - Nelson Sauvin - 11.3% 2 days - 80 g - Rakau - 10.7% Miscellaneous Mash - 11.9 g - Calcium Chloride (CaCl2) Mash - 2.6 g - Epsom Salt (MgSO4) Mash - 2.6 g - Gypsum (CaSO4) Mash - 2 ml - Lactic Acid 75% Yeast 1 pkg - WHC Lab Sanders Mash Profile More dextrinous 70 °C - 60 min - Temperature Fermentation Profile 20 °C - 7 days - Ale fermentation 21 °C - 1 days - Diacetyl Rest 22 °C - 1 days - Diacetyl Rest 14 °C (0.5 day ramp) - 3 days - Dry Hop 0 °C (0.5 day ramp) - 3 days - Cold Crash Water Profile Reverse Osmosis Water (ballistic hazy) Ca 131 Mg 9 Na 8 Cl 197 SO 84 SO/Cl ratio: 0.4 Mash pH: 5.29 ... https://www.youtube.com/watch?v=bay3Bp-_pYo