Juicy

I think this is my 3rd time making this beer, and I’m making it again because I think it’s great hazy ale. In the past, I’ve had issues around oxidation for these hoppy and oaty beers, but now I’m at a comfortable place with controlling oxidation through use of preservatives and techniques like closed transfers. When I ordered this beer, I could only get a hold of golden oat malt, which I decided to use. [Read More]

This is a recipe I took from Hoppy Days Brewing Supplies (Brisbane), which is a session NEIPA. This beer features low bitterness, heavily fruity/critrus hops and a full body with plenty of high-protein malts. This brew makes use of Verdant IPA yeast, which will aid in creating this hazy, hoppy fruit bomb. Although i’ve brewed this beer before, the first time was a dump due to heavy oxidation. This time around, I’m utilising the Fermzilla 27L to do a pressurised, closed transfer ferment, to avoid any oxidation. [Read More]