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Superb, thanks!

Does anyone know of a UK stockist for this yeast? I didn't realise that it is a more limited edition that is only produced early in the year and many of the sites I have seen are out of stock. Can anyone help?

San Miguel are my "go to" choice for 330ml bottles. They're easy to get hold of, are not embossed, and the labels come off easily. I've used them to hold all kinds of brews over the years and have never had one go awry.

I have a stout fermenting away that is currently down to 1020 gravity. I don't want it to go much lower so if I use a Campden tablet to stop the yeasts, will I need to add additional yeast when it comes to the bottling stage?

I can definitely put one aside! :thumb:

My brew fridge has been cruelly neglected lately, mainly being used to store unused FVs to keep them out of the way. So, to make amends, after 3 weeks lagering, I bottled my latest brew yesterday, a classic schwartzbier. It has a nice dry and subtle roasted flavour with just enough hop...

Thanks for that. Maths is not a strong point of mine and I was trying to work out dosage for adding a secondary yeast to the bottles.

Liverpool bins are purple.

I'm trying to find somewhere the figure for the number of active yeast cells per ml in Whitelabs WLP500. I can't find it on their website so thought I'd ask here. Can anyone help?

I think you replied to the wrong post there! :wink:

I was thinking of a simple 100W light bulb. Will this be OK to provide heat in a small under-counter fridge fitted with an STC1000?

Ah, I didn't think of that - it is very thin and still smells good. I'll get it out of the FV as soon as I can tomorrow. :thumb:

Hi folks, I'm bottling my American Pale tomorrow and have noticed a thin pellicle on the surface. It's only been in there for 15 days and has a lot of hops in it for dry-hopping, so do you think it will be OK?

Try again since these new forums can't understand the degrees Celcius symbol so cut off most of my post! "I have a lager in my brew fridge being chilled at 1-2C prior to bottling and I was wondering if the dormant yeast in suspension (Saflager S-23) would be enough to achieve carbonation to...

I have a lager in my brew fridge being chilled at 1-2

Coming soon to a Waitrose car park near you.

Hi folks, I've finally managed to find a brief water report for my area. What kind of additional CRS, gypsum, etc, should I be adding to this? So far I haven't been treating the water other than with a Campden tablet.

Yes, those calculators were a godsend. Can we get them back please?

Yep, thanks. I've put a little post and screenshot as to how best to change the settings: http://www.thehomebrewforum.co.uk/showthread.php?t=45212

Since the changes, a few people have been complaining about the look of the forum. I've found a few settings that return it to as close to the original version as possible: - Click "My Account" - Click "Edit Forum Options" - Scroll to the bottom and change to the settings below: Hope this...