I stumbled across the following link from muntons with suggestions on what beers to make fron their new liquid malt extract range :
In the instructions they say to add hops when you add yeast.
Would adding hops that early be OK?
I've used Harris pure brew which I bought from the homebrew shop farnborough. I have found it has helped reduce twang. This could be the water treatment side or the nutrient. Either way if it helps reduce stress on the yeast I'm in
I have a homebrew book which is American. In a number of recipes they call for crystal 15 degree and crystal 40 degree.
I have searched various websites like TMM etc but it's not obvious what the UK equivalent would be.
Any ideas from the hive mind would be gratefully received
Each to their own, I started with mangrove jack's kits and am dipping my toes into all grain.
Greg hughes book is really useful as is Emma Christensens brew better. Whilst he book is very American, she has 1 gallon recipes which is useful for making that jump without investing in lots of equipment