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The brewery where I help out use a blend of US05 and Nottingham for some of their recipes. I did a test taking 3 small (6L) batches of wort from the same gyle and fermenting 1 batch with Nottingham, 1 with US05 and the last batch with a 50/50 blend of both yeasts all under the same conditions...

When you give your assessment, please would you add your recipe. Nottingham tends ferment low too so would work with a sugar addition. A diastatic saison yeast fermented cool and/or under pressure to suppress ester production is another possibility.

“No “ to both questions. I brew saison now and again (Saison Dupont is a firm favourite) and I’m intrigued by Brut IPA but, so far, I’ve not tried enzyme additions.

Looking forward to your report on the Brut IPA @Hazelwood Brewery!

@hoppyscotty - another possibility, if you are looking to reduce cost, is the re-use of dry hopping hops as bittering hops in a following batch. I have not tried it myself but I don’t see why it wouldn’t work provided you can adjust your recipe for using wet hops and you are happy to use your...

@hoppyscotty - a few thoughts. To recover wort from kettle hops and trub or beer from dry hops, and cold break/yeast ex fermenter, big breweries often use a centrifuge or a mechanical filter which are very effective but have high capital costs. These apply mechanical force to separate the...

Why do you filter @hoppyscotty? I understand why commercial brewers do so and, having done a Beer Finishing and Packaging module as part an MSc in Brewing Science, I’m with @DocAnna, I have difficulty seeing that the faff/risk of beer filtration is worthwhile for the home brewer. A fined beer...

Yes, and by switching pump on and off manually.

I used a 35l version with a false bottom as a mash tun with a 30l Burco Cygnet as the kettle. As@MashBag said it is important to pre-heat it as it has quite a thernal mass. I circulated the strike water through the Cygnet controlled by an Inkbird to achieve/maintain the desired temperature...

I spend time in France and have come across the following suppliers: https://www.brewandbeer.com/ https://www.microbrasseur.com/ https://www.saveur-biere.com/fr/lpn/123-brassage https://www.rolling-beers.fr/fr/ https://www.biere-boutique.fr/ https://www.microbrassage.com/...

Glad it turned out well - serving from fermenter has much to commend it!

It’s just bad luck if your floating dip tube sinks! If you go ahead with filtering I hope it does what you are hoping it will. You coukd slways phone MM and ask them what they would recommend. I have always found them helpful.

Respect!

I pressure ferment and I follow the same method as @stripeyjoe i.e. I only allow the pressure to build up once the fermentation is well established (has been bubbling strongly for 24-48 hours). It is during this initial phase of fermentation that yeast develop most of the flavour compounds...

I bought @dcbrookes G40. With his modifications and following his recommended approach to only putting in the bottom screen after the mash and using a sieve to catch any circulating grain, I am happy with it. As @dcbrookes indicated and you will know from your own experience, it is a bit of a...

What are you seeking to remove with a filter? Using a filter like the Bouncer in your finished beer transfer line will involve a scrupulous cleaning and sanitation regime.The pore size in the filter determines what you will remove and how much pressure is required upstream of the filter...

Welcome - you’ve started on the slippery slope!

When bottle conditioning from a bucket fermenter, I batch prime, stir very gently. leave about 30 mind then bottle directly from the fermenter using a bottling cane attached to a tap placed just above the bottom of the fermenter. I much prefer using a tap to using a syphon.

Copying the chart should be fine as long as you reference the original work from which you copy it.