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Don’t read anything into the head on these beers, I skimmed it off to get a better look at the beer itself. They were all well carbonated.

Summer Breeze used Wyeast 1318, both Pilgrim and Pathfinder used a blend of Lallemand yeasts; BRY-97 and Verdant. I used these two yeasts together because they each are specialists in the two main bio-transformation processes.

It will be interesting to see how the beers condition and mature. Already Pilgrim has changed to become a lot more aromatic.

I’m also curious to see if mash hopping does anything to stave off oxidation, these beers are both heavily hopped and I’d expect to see signs of oxidation fairly quickly.
They look pretty bright so far, seems like a simple way to potentially prevent oxidation so why not? Good to hear you are getting more aroma. It would be interesting to hear what age the aromas are the best, would give some indication when to drink. I would imagine its probably 14-21 days conditioning time but when do they begin to fade?
 
They look pretty bright so far, seems like a simple way to potentially prevent oxidation so why not? Good to hear you are getting more aroma. It would be interesting to hear what age the aromas are the best, would give some indication when to drink. I would imagine its probably 14-21 days conditioning time but when do they begin to fade?
The colour change should be fairly easy to judge if I take pictures periodically. The aroma will be difficult being far more subjective but getting more at the start should help.
 
Right, time to get those other beers brewed. First though I wanted to do some periodic maintenance and a deep clean for some of the bits of kit that get most grubby - fermenting buckets, hoses, bazooka. Done.

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Now to get another batch of bitter on…
 
@Hazelwood Brewery

I saw someone on YT putting a tiny bit of vitamin C powder in the boil to help prevent oxidation. Do you recommend this and / or have you tried it?

Hi Lisa,

I’m afraid I’ve never tried it so can’t really advise either way. Sorry.

There may be something in it because it’s the alpha-acids in hops that are supposed to stave off oxidation if you use them in the mash and vitamin C is also an acid - ascorbic acid. So, maybe?
 
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