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I got myself some Seitz Farm Hallertauh Mittlefru and Hallertauh Blanc hops from a local brewery that I help out at every week. They are truly amazing hops that I did not do justice to in my use of them.

It wouldn’t be 2022 without some kind of supply chain snafu. My yeast came a day late and, in order to get a big enough yeast starter for the pitch rate I needed, I ended up having to pitch my yeast 18 hours after I finished my brew day (it was the only day I could brew based on travel and child care scheduling).

Anyway, the beer is pretty good, definitely better than last year – but there is a subtle oxidation thing going on that I think is from the wort oxidizing pre-yeast pitch.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
* I wouldn’t wait 18 hours to pitch your yeast.