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Well I am brewing on a G70 at the moment doing 55 litre batches. The Recipe I cobbled together from a few sources This is a 23l version All Thomas Fawcett Malts 4Kg Maris Otter 475g Crystal 250g Brown Malt 150g Pale Chocolate on the hops side 30g fuggles for bittering, 50g East Kent...

Websters Green label Brewed by myself as a test brew at Fountain Head Historical Brewery (Beers of Halifax with the emphasis on Samuel Websters)

Well did my first 60 litre brew today (brewery pilot) took 5 hours in all. I actually enjoyed it whilst the sparge was happening I cleaned everything including the fermenter the boil was spent with pint in hand occasional hop additions and after that cleaning the boiler one of my favourite...

Nowt wrong with us northern Brewers fine ales we brew always

welcome to the forum I am in Halifax busy building a Brewery if you want any help or chat just ask.

well I've just done a 60 litre brew on the G70 Today took a while to get to the boil but that is my only criticism the counter flow chiller with a bit of adjustment of flow rates landed the wort in the fermenter at bang on 20 degrees

So if you supplied a payment system (What Technically Horizon is) and it turns out that the whole architecture of the software i.e. the back bone was faulty then looking at cause and effect i.e. Post Office goes on to then carry out multiple miscarriages of Justice then Fujitsu (ICL) are equally...

Nowt wrong with a Yorkshire Bitter I’m brewing the one from Greg Hughes Book with F40 yeast from Brewlabs and the correct water additions for a bitter beer. Gotta to better than a John Smiths after all

No problem Fella keep asking any questions always happy to help a fellow brewer

Generally speaking in 1996 ICL was awarded the contract to supply the Horizon Software to the Post Office and the Benefits Agency, In 1999 Fujitsu bought out ICL and in 2001 the then Benefits Agency pulled out the rest is as they say history however Fujitsu is equally Liable in British Law for...

depends on what style I am brewing want really most ales at 10 psi and lagers at 15 psi, I was fermenting a beer a while back where I wanted some yeast esters 2psi allows that. I'm quite attuned now to the different pressures I learned most of this on a Fermentasaurus a couple of years back...

I pressure ferment all the time having two 30 Litre Chubbys and three 20 Litre Juniors if you have any questions please ask most yeasts can be pushed under pressure of just 2psi to a higher fermentation temperature whilst pressure fermenting. My yeast of the Moment is Lallemand Nottingham I...

I have two normally use for pressure fermenting and occasional (If I cant be bothered to keg) The Good points well should can push the temperature (I would always expect to follow the max temp of the yeast I'm using) I invested in a larder fridge and inkbird to give temperature control so...

frankly my goto for hops and who seem to have the biggest amounts of different hops is Crossmyloof they are great not to mention the witty emails from Steven after you have ordered.

Vocation Brewery have done a Superdelic ale with phantasm powder the result? Hop water totally OTT on the amounts of hops in it made it undrinkable to me. On the other hand Im quaffing my own superdelic ale used phanatsm with it as well tastes bang on. That and Nectaron are my favourite NZ...

well you could brew a old West Yorkshire ale with Target as the Bittering hop and challenger as the late hop and hopstand with a pale ale grist you would have Websters Green Label!

Pale Ale Single hopped with Nectaron full on Grapefruit Flavours and Aroma not cleared as yet but it is certainly one I will brew again

If you are wanting to try it out the outlay for a pressure fermenter, Spunding Valve isn’t that expensive compared to the current craze for stainless steel. I have on occasion served direct from keg king Juniors 20l fermenter instead of kegging most of the time I just use closed transfer to keg.

It’s a fairly cheap method in the scheme of things you can get 10 litre king keg fermenters to do split batches with might be a method to try.

I pressure ferment most beers (i have four pressure fermenters). The pros Clean fermentation Turns round faster Can push to a higher temperature without off flavours Good for heavily hopped beers and closed transfers Your beer/lager gets carbonated throughout fermentation naturally The cons...