What are you drinking tonight 2022?

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Having a little golden Ale
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No, don’t remember seeing that one before. Christmas special?
I've taken a look on Uptappd and there are entries going back to Dec 2018, so it doesn't look new, but it does look like it's a seasonal brew. 👍🏻

* I meant to post this a couple of days ago but it seems I forget to press Reply and was still sat in my browser ready t go.
 
I'm drinking a Proper Job. I had a vague idea that it was a darker, malty beer, but of course it's not like that at all, very much an English IPA style.
 
Late one!

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One of my Flakey Bitters. Pretty pleased with this, second time I've brewed it. Lively as you can see. I did pour into a jug, and plenty of head there. Is it over-primed? I don't think so really; it's not overly 'fizzy', a few bubbles can be seen if you hold it up to the light, but that looks about right for a bitter, I think. It's so named because it contains flaked barley, and maybe that contributes to a but of a head. This is kinda my No 2 bitter, after my Grey Sheep. It's a bit different, but I like them both. The only downside is, I decided to dry-hop half of the batch. And the un-dry hopped ones (like this) are nice and clear (I wouldn't claim crystal clear, but 'clear enough'). The dry-hopped ones, however, still look a bit soupy. Will they clear in time? I'll have to wait and see. It's a funny old business; I dry-hop my parsnip stout, and it comes out crystal clear. But I guess that doesn't have all the interactions with grains that a 'proper' beer does.

Here it is a bit later

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Yeah, that's fine! :D
 
While drinking my Foreign Extra Stout, reading an old BYO magazine it is not hard to miss there is barely a mention of oxidation. In fact looking back through all the old magazines I have, oxidation isn't mentioned! We brewed and drank good beer prior to the closed vessel fermenters hitting the market, leads one to believe that the scary oxidation issues are a commercial bogey man. Reading from around 2007 to present day it is clear that oxidation has become an issue since the closed vessel fermenters came into being. I have had one oxididised beer and that was one which was supposed to after 3 years in the bottle to get the sherry notes coming through.

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While drinking my Foreign Extra Stout, reading an old BYO magazine it is not hard to miss there is barely a mention of oxidation. In fact looking back through all the old magazines I have, oxidation isn't mentioned! We brewed and drank good beer prior to the closed vessel fermenters hitting the market, leads one to believe that the scary oxidation issues are a commercial bogey man. Reading from around 2007 to present day it is clear that oxidation has become an issue since the closed vessel fermenters came into being. I have had one oxididised beer and that was one which was supposed to after 3 years in the bottle to get the sherry notes coming through.

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It's Citra and Mosiac's fault
 
Berry Red ale 7%, based on Brooklyn Brewshop recipe, bottled three weeks.
very tasty, fruity and malty and a bit boozy for a work night! cloudy but my own fault I didn’t Protofloc, would do again cheers all
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