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I have brewed with yeast bays Saison blend #1, but I didn't think that was Brett. Which product is it?

Yes, that's exactly it. There's some that may be OK but as the "normal" drugs and whatever new drugs they find they ban, the producers come up with weirder and weirder stuff. It s probably not made right either and they will sell it anyway.

Most "legal highs" are actually controlled drugs but the police don't actually understand the regulations as they are so complex. The long term (and short term) health effects are not known, but it's a shame people feel the need to volunteer to be the guinea pigs. There are plenty of readily...

Have a mango drum too for maris otter and have a lager malt left in its original sack. Haven't noticed any problems with a couple of months in. Not saying it hasn't stared going stale, just that I can't tell.

I used to keep a track of money spent vs beer produced. That is until I realised just how much I was really spending. I'll say the same to you as I say to the missus, 50 p per bottle max. That's a saving of £1.something vs supermarket ales. :)

Hi Your recipe looks good. For water treatment consider that just adding calcium salts can lower the mash pH without the addition of acid. If you added 1 heaped teaspoon (about 10g) to 25l water, then you should see a touch lower mash pH than with just water alone. Using calcium...

I am sure other strains will be nicer, flavour wise. If you are successful with liquid yeasts then I am sure it is worth trying them. I have a white labs roselare and Biere de garde that are in this ball-park that have brett or wild yeadt in- I am itching to try them. I have had fermentation...

Same for me except I split the trub into 2 after siphoning. I generally use one half for a new batch and just refresh it in 500ml of 1.020 DME, just gets the cells healthy. Just on Saison, ive been keeping one on the go continuosly for 5 generations now on belle saison yeast Just chucking...

Just caught up - Russian imperial stout

Need to ask, RIS?

Yep, measure as close as possible to liquid temp. That's what you are trying to control in fermentation fridge.

*** double postage

Been using lager malt recently. First departure from mo or pilsner malt for me too really. Been fine in all beer styles IMO. Very cheap too for 25kg.

Their talking about the threshold being 5g per 100ml of added sugar. Theres 4.7g added sugar per 100ml in vimto original squash. So no problem.

You can make a starter if you want or just use double. I would make a small starter at 1020 ish 24 hours before. Say 25g of DME in 500ml of water, boiled and cooled. This will help improve yeast health rather than cell count. A spoon tip of yeast nutrient would be good if you have it. If the...

Isn't there always that one more thing you need because it makes perfect sense, obviously, to have it....

Just brewed an old Peculiar type beer. Turned out dark, nice and malty with some sweetness.. Went for 5.7% abv but you can dial this back easily.. 5.5% crystal malt 3.5% choc malt There's 3 different hops in the Graham wheeler recipe but 1 hop is fine (and cheaper). EKG for 30 IBU at 60 min...

I remember having one of these and wasn't overly impressed with the hop. There was a boudica hopped one as well. Probably both worth revisiting.

Which yeast are you planning to use?

Starch is fairly insoluble in cold water but I assume it dissolves better in warm water, or that other stuff helps it to dissolve. I don't have the solubility numbers for it, but if they are not in solution then the amylases will have a more difficult job getting in contact with them too break...