Based on the performance of the two yeast cultures in the last couple of batches, we dumped the London and Dry English and started fresh cultures of British and English ale yeasts. The first batch brewed with them is Boathouse Bitter, version 16. I dropped the OG down from the mid-50s to 1.038, just to have another seesion-strength bitter for quaffing. Actual original gravity was 1.039, hops were Fuggles (bittering) and Goldings (flavour and aroma).

The Bluebird clone was racked to the firkin, gravities were low, at 1.012 and 1.013, so it will be kept at room temperature to condition for a week or so. Dry hop was a couple of ounces of Kent Goldings.