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We could really troll this one up couldn't we but rather than that I'll leave you with your forum Goodbye:thumb:

at the beginning or towards the end of the boil, as you wish. If you add it at the end you should get a slightly higher yield from the hops ... theoretically.

I kept everything REALLY simple. 60 minute boil and a single addition at the beginning of the boil. Here are the figures : OG 1050 / IBU 19 fermentation at 21° / 22° C And I was totally impressed with the Wyeast 1469, when I took the first sip I got one of those Eureka moments ... hey...

Let us know how nice your first ever brew is when it's ready ... :thumb:

To Terrym Basically, you don't know how the kit has been stored, dried yeast has a shelf life that diminishes quite rapidly when stored too warm ... I have had packets of dried yeast both proprietary and from kits and that have failed to deliver due to poor handling. The first time it was my...

What sort of style are you into generally ? Thick roasty Stouts & porters ? Mega hoppy IPA's ? German style lagers ? Wheat Beers ? Belgian style things ? Standard Bitter ? British Eurofizz lager ? Babycham ? ... target the style first and then move on from there. I imagine you are...

Okay thanks for that ... I guess I am becoming technologically challenged ... didn't know it existed It only works for published pics but it's still good to know.

Can't advise you on those ... mine has a scew fitting to adjust the height, that's fine if you have the same size bottles but it would be pain if I had to adjust for different size bottles. So I guess you could look at that to start with, how easy is it to adjust the height. I have also...

I reckon it is my favourite dry yeast ... for brewing British style real ale, which is my overall objective. :thumb:

a common lament !

Excellent, I have three rhizomes coming in the post EKG Cobb Fuggles I am just going to stick them straight in the ground and see what happens. Lots of powdery mildew here so they might just keel over and die ... £28 for the three rhizomes, so it will not be fun if they don't grow ... but...

The technical blurb says it is a moderate attenuating yeast and it doesn't ferment maltotriose ... so 65% to 70% attenuation looks about right. The last brew I did with Windsor dropped from 1044 to 1014 = 68% attenuation.

Absolute winner ... I paid full price.

Maris Otter 87% Flaked Maize 09% Crystal (50L) 04% Goldings 20 IBU Wyeast 1469 I just didn't know Yorkshire bitter could be so good until I made it myself, it was a total revelation, I thought so this is what it is meant to taste like.

I would be a bit wary of it but you shouldn't have a problem ... if you want to do belt & braces, just boil up your bag in some water in a little saucepan on the side. When adding finings, I only take the mixture up to 75°C and I have never had a problem. Boiling doesn't kill all of the...

chuck it all in ... it's not worth keeping half a sachet of yeast

usable recipes => which is exactly what my gripe is with the book on Wheat ... it's a chronicle not a manual But I will admit that I do have a few issues with journalism and journalistic writing so my point of view has a definite slant to it. I came close to burning the book on Wheat but that...

There is Pierre Rajotte's book in the Classic Beer Style series, I have read it but not done anything from the book, I am not a fan of Belgian Beer. I found that it was up to the same level of Terry's book on Porters and Stouts from the same series. The main message that I retained from the...

Maris Otter + 8% crystal (50L) Perle => 21 IBU's "Fuller's Strain" Wyeast 1968 OG 1048 Decided to do the same recipe as a brew from last year, I rated it as one of my best brews ever. I had EKG last year ... Perle this year ... it won't be exactly the same brew.

Okay ... totally logical ... but I tend to get the beer out of my oxygen permeable plastic buckets as fast as I can ... within reasonable limits of course.