Recent content by John1954

That looks lovely. Did you get any of the "sea breeze" taste that An Ankou refers to with his Opshaug bitter? I've been playing around with Oslo at 36C in a range of beers. It brings a peach aroma and taste at those temperatures which reduces with time and is otherwise clean. Less acidic than...

I took cuttings in July 2019 from my First Gold, roots formed in 10 days as in photo, they survived the Scottish winter and I had a small crop the following October. We're on the wrong side of the jetstream compared with Kent but I got enough for a wet hop ale.

I'm using about 30ml of slurry in a 23l batch. I don't rush them so usually start to drink them after a month in the bottle.

I've been using Oslo for a range of brews, stouts, bitters and false lagers. I ferment at 37C with the help of a heat belt, some insulation and an Inkbird. I've found it to ferment very clean and have reused the slurry multiple times. My ambient conditions are a bit different from yours though...

An advantage to storing grain in the freezer is that any flour beetles or similar pests are killed. It's a way to save slightly infested grain.