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Nah. Hammer of Thor and Cerveza Gold use noble hops, so expect a more european hoppy lager/pilsner aroma. Raja's Reward uses english aroma hops (fuggles and goldings) so will give a less grapefruity aroma and more like a traditional english IPA aroma - the lemony grassy smells you sometimes get...

Just tasted me Saison with this yeast and it's tasting great. The yeast appears to have attenuated to 1.002 so far after 9 days and there's a lot of excellent farmhouse flavour in there - the high ferment temp clearly makes a difference, last time I brewed with this yeast it was plain and...

First up, I'd like to say that I HAVE lost a beer to this before - so I do consider it a legitimate problem :lol: My saison has been fermenting for over a week now and is showing no real signs of stopping. Krausen is being produced after stirring the top gently, there's a big sniff of co2 and...

I'd do it when your beer has fully fermented out and get an idea of what your attenuation was, if the ABV is too high for you. Just carry on as you have planned, and if you get down to the 1.000 region and end up with a 6%er, feel free to add some water at that point to bring the ABV down. It's...

You can always liquor back a little. the highest you'll probably hit with that is about 6% - just means more volume if anything. and it's better to go too high than too low :thumb:

Saison yeast can attenuate well down to 1.002 or so, so expect a higher abv than that.

We're also running out of it arn't we? :lol:

looks great, but you'll have quite a lot of fruity aroma with 25g cascade. not overly so, but to aim in the coopers sparkling region, you're probably looking at considerably less hops, almost no aroma hops whatsoever - so if that's what you want, probably leave the dry hop out. otherwise, this...

supermarket apple juice, wine yeast. it will ferment to about 5-6%, super dry. you can then add sweetener if you want, or stabilize it and add sugar (but no carbonation possible.) cider is easy!

1tsp/gallon. think you've overbought :lol:

Course it will! you'll just get more trub. :thumb:

I no longer work there but there is a monthly homebrew club. they meet on the last wednesday of every month. give the bar a ring maybe and ask, Sam and Mike run it.

If you want a sweeter beer why don't you just add the syrup in the glass? That's basically what Fruli/Kopparberg/Brothers etc does, just without the complicated pasteurizing to put it on the shelves...

English IPA, you can happily use fuggles/east kent goldings. check here for a better substitution chart - it won't matter that much because most flavour and aroma will take a back seat when a hop is boiled for 60 minutes, you're just getting bittering power.

Doesnt look great - do you have a secondary vessel? if so, rack it into there from the bottom and leave behind a few litres. might save it...

It should have a good mouthfeel with £25 RRP! ;)

Should've added the sausages too!

almost nothing. just use household sugar - the only advantage I can think of to use brewing sugar is it will dissolve easier, which isn't really even an issue.

oh shucks. Last of all - remember, even if something goes pretty pear shaped, it'll almost definitely still make good beer :thumb:

Oh, I missed a question sorry, hahah. The high ferment temp also prevents stalling - saison yeasts ideally NEED high ferment temps to perform well. So trouble wise, it might take a while - keep it as high as you can. :thumb: