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Just had a sample today after about 10 days, certainly a dark fruit/plum flavour in the beer. Maybe a little bit sweet, however that could just need to ferment out a little more

Just put a version of TheHomeBrewCompanys Brown porter on with the 1698 yeast, I'll keep you updated, it smells lovely and fruity in the fermenter, even after only a few days!

My Ordinary goldings bitter, Might crack open a Shepard Neame 1698 with a huge yeast stain in it, to make a culture for a future brew :)

Do it, It works really well, and means you can easily pour great pints!

Personally I've had no luck with vanilla. Typically it just ends with an unpleasant sulfurous taste, which is something I've observed in some commercial vanilla stouts, too If I were you, I'd just do a couple of basic Hopps SMaSH brews, its usually what I do when I've had a few bad brews

So, I've still got a few bottles of this hanging around, I might have to have a taste and see what it's like after such a long time conditioning. I'm considering a re-make of this, with less roasted barley and the new Danstar London ESB yeast.

Unfortunately with natural carbonation, some sediment is inevitable. This can be miniomised by ensuring the beer is fairly clear before going into your bottles, and by using a yeast which is good at falling out of suspension and sticking to the bottom of the bottle. Some common ones we use on...

Maybe try Burton ale yeast? if you really want you can harvest it from a bottle of marstons pedigree these days! I'd also suggest maybe the london esb yeast that has an estery profile that could work well

Almost certainly over sensationalised by the media to try and get some more clicks on their website.

St Peters Cream stout?

Personally I'm a fan of nitro, however the issue is the amount of extra gear required in a home brew scenario. A pub gas (25% CO2, 75% Nitrogen) cylinder (possibly requiring a different regulator) and a nitro specific tap, with a smaller hole to fprm the tight creamy head are both extra...

And those of us who don't subscribe to CAMRA's outdated views on pasturisation and Forced Carbonation would say it makes no difference.

If it helps, I under-pitched a culture from a bottle conditioned Marstons pedigree, then after a few days I pitched some Gervin GV12, as it hadn't formed a Krausen. Turns out that a closer look with a torch, i had big lumps of yeast just ready to float to the top. Judging by the amount of...

My Dad does extinguishers, for CO2 refills, due to her high pressure and specialised equipment, he usually just swaps them out for a new/refurbished unit, then takes the used extinguisher to be refilled by the supplier

Foil with holes, sprinkle on with a jug!

Stress marks in the plastic are my bet!

Indeed I have, although last time was in tandem with Fullers ESB yeast, and a load of crystal. Although I agree that this could be a rather dry beer with this combination of yeast and fermentables. Wait and see, I guess!

Another episode in my quest to make a Beer Inspired by Mansfield Bitter, Considering my last attempt with crystal malt was too sweet, this time I've changed the coloured malts to chocolate. Malts and Fermentables 3kg Maris Otter Pale. 100g Chocolate Malt 500g Invert sugar (golden syrup) Hops...

I think that if its is at atmospheric pressure a) it will be only co2 in the keg anyway, so the beer wont spoil. and b) some co2 will come out of suspension, further helping that. I think it will be okay. The beer should be in a sealed container under a blanket of co2.

Okay, I've tasted my second attempt, and I have to say its pretty damn close! I think It will be kegged shortly, and then I might even try a side by side comparison with the real deal. Antony