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Hi there, Sorry if this has already been covered anywhere, I had a bit of a look round but couldn't find an answer: I'm using a top-working yeast (donated by a micro-brewery) for the first time... obviously this forms the protective head on top of the liquor during fermentation. My question...

Hello all, As the subject line says I'm in Nottingham MOST of the time, I'm actually a student so come Christmas/Summers etc I'm back in the Peak District, but all the brewing happens in Notts. I've been home brewing for about 3 years now, starting out originally because it was far cheaper...