Do you have a go to recipe or a house beer?

[seymour]

Pale and hoppy, no crystal. 1.042 OG. 64% Pale malt, 24% Vienna, 8% Wheat or Rye malt, 4% unmalted Wheat, Rye or Barley. 30 IBU bittering, 1g per litre flame out, 2g per litre dry hop. Various yeasts. Mixing it up. Best so far? Wheat malt, unmalted Rye, Cluster bittering, homegrown Chinook for aroma and dry hop, 1332 Northwest Ale yeast. So damn good. Peppery and hoppy and medium dry.

Bump.

super_simian, you probably knew this all along, but that yeast is derived of the historic Gales strain. It went on to be used in Seattle, Washington, USA by Hales Brewery, hence the "Northwest" naming. It's unclear if Gales ales are still fermented with the Gales yeast since Fullers' take-over in 2002, but it is back in use at the Marble Brewery in Manchester, which leaves it unfiltered for bottle-conditioning.

We've been talking about this strain lately, how it's a fruity, estery English ale strain full of personality but perfect for complimenting fruity hop-forward recipes too, contrary to the more popular method of brewing IPAs with as neutral a yeast as possible. It sounds to me like you beat us all to it!

Cheers!

[Rookie]

My "house beer" is a lemon-rosemary blonde ale.

[orlando]

Interesting thread, made me think about my "patterns". Realised it has a seasonal twist. Summer sees a Spring brewed Raspberry beer for "hot" days, mostly lunch time . Then for the rest of the Spring/Summer into Autumn I have a US style Amber/Golden Ale with a variation on Classic Bitter. Winter sees a continuation of the Classic Bitter and occasional Amber and then on rotation Stout, Dark Mild and Porters. Just starting to brew the latter with the first couple testing out home smoked/cured malt (Fuggledog's) which will feature during the darker months. (see my complete brewday post). So far no exact rebrews of the same recipe just tweaks in the pursuit of "perfection", which I assume I will never achieve .