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You will not have any problem freezing your dried yeast should you wish.

Just saw this and thought I'd pitch in a bit of info about fermenting temperatures: I've heard that the magic combined temp of the wort when pitched and the temperature fermented at is 30°C. i.e. if you pitch at 12°C ferment at 18°C, 12 + 18 = 30. An awful lot of people suggest to ferment...

I would have to agree with adrianmole72 about Derby, and Derbyshire in general, some cracking pubs. If your up for the weekend stay in Derby or the Peak district and make a visit to Burton, rather than heading for Burton directly. Though, I am Bias having grown up in Derbys.

Very nice! Sounds like an awesome deal. I've been looking at importing from China, and they couldn't compete on price or quality for that. I'll have to look into ajp. Do you have their contact? I'd be into to popping over for a look some time in March/April if the offers open?

I would agree with you on the whole Aleman, hence my initial query about "IPA By Mitch Steele" being Americancentric. Have you read the book? I hadn't for this reason alone, though I may indeed be wrong. The comments of US IPA's being closer to the original English IPA's seems ridiculous, and...

Awesome! Looks like it'll be a cracking brew. When do you reckon it'll be ready?

Fair play Good Ed. My initial comment wasn't intended to start debate, just an initial query/thought I had of the the book in question. Feels a bit like a heated ladies book club now.

Sounds interesting. I'd agree on some of the English IPA's, but there's a lot of exceptional ones also. I guess because of it being written by an American makes me dubious, I'd be interested to hear what Martyn Cornell has to say about it. I read one of his comments stating "modern North...

I was tempted by this, but wondered if it might be Americancentric. I love a good IPA, but find some of the newer styles coming out of the states calling them selves IPA's way too much, and often way over hoped. I had a 90IBU IPA the other day, pure bitterness, nothing else.

I have seen small C02 bottles used, but only as you would with a large bottle, i.e. attaching it to the regulator. I'm not sure how you would go about it without a regulator. Also, not sure if it would work without any C02, unless you could some how replace the existing fitting with a beer...

Got my rhizomes yesterday: Kent Goldings, Cascade, Early bird, Fuggle, Northdown, and Target. First year growing hops, so we'll see how they go. Anyone have experience with these varieties? I'm guessing a few folk got to be growing Goldings and fuggles?

Interesting. Where did you find this information? I struggled to find anything concrete when I was looking myself.

I've only malted my own barley a few time a while ago, so can't remember exactly, but I read somewhere that you should keep your temperature between 50 and 60 deg C. 50 for a light malt and 60 for a dark malt. The key is to keep it under 60, if you take it over it will kill the enzymes. So...

I should go for it. Both good English hops. Haven't tried thrm in a SMaSH brew myself, but don't see why it wouldn't work. If your after more of a yanky cascade type brew, then I'd just up the hops and aim for a similar IBU.

Found this a bit late. Very much like the sound of it. Will have to give it go.

It might be worth looking at the mash temp. If your more inclined to a light larger style I would be tempted to drop it a bit. I know you wanted to rather have a sweet beer than bitter, but I would think even 65 would be better. Also worth keeping you FG down as much as possible, though 1008...

Good stuff. I can't suggest anything I'm afraid, I haven't a clue whats available now days. I haven't done a kit in about 5 years. Pop down your nearest brew shop, they'll help you out. Good luck with it.

How about dry hoping with them? You'd get what you want without too much extra bitterness, in theory anyway.

Sounds alright to me mate. I'd give it plenty of time, don't be too eager to rack it, if you can help yourself.

Hi. Welcome. Your kit should tell you what temperature for your yeast, if you have/get a thermometer simply check the temperature of the place where you plan on fermenting. You might be surprised and find it to be a good temperature.