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I have nothing to add here, just felt I needed to join in all the UK posters :)

What happened to the first 499 EricB's? Did you eat them? Welcome!

plenty of food safe glues, and tubes are generally made of pyrex-like materials, not glass, plus you're dropping it into liquid. and don't see how the mixing would be any different from dropping in from a hop bong which was one of your proposals. but that all seems irrelevant given the most...

Are you planning this in advance, or is the fermenter already running? I like low-tech solutions, my first thought was a test tube with a strong magnet glued to it, and another magnet on the outside of the fermenter to hold it in place. when I want to add the addition, simply pull off the...

It's only a 2 hour train ride away :) used to go to Brugges or Brussels at least once a year, although did fall out of the habit since Covid so nice to start it up again.

Sadly this is being delayed. Brewday was supposed to be tomorrow, but I had a horrible 40 hour lag on my starter, well, starting, and my yeast isn't going to be ready in time. it's a 2 step starter to go from 76B cells to 400B, and my first step only just started a few hours ago, instead of 2...

I don't see anyone in the thread actually answering his question, does skipping bottle carbonation speed up the aging of the beer? I'd try and answer myself but I have no clue, I've only bottled myself. My gut reaction is no, a month in the bottle is the same as a month in the keg, but I don't...

I think it's just a short hop over that mountain to Germany.

How large are these carb drops. I'm guessing they must be pretty small if you're using 3 per bottle. I use a single 3g drop in a 330ml bottle and a 4g drop (I have 2 different sets of drops) in a 500ml bottle. How much space do you leave in the bottle? I'm still learning this stuff myself and...

I explained because any of my UK friends drinking it would get it, but I didn't want to make that same assumption with a US crowd. Also my label makes it more obvious, down to which specific cali common I'm trying to replicate :)

My UK version of a California Common, substituting the grain for closest EU equivalent: Ex-Cali Beer (Excalibur)

using my hop spider is an interesting idea. I had read up on candi rocks forming a mass on the kettle bottom and burning on the element - I wasn't so worried about that as I have a false bottom, but was still going to add them slowly over a 5 minute period to try and stop them melting into a...

yeah I know it's difficult, and maybe too soon, but the crushed grain is already on it's way, so too late to change my mind now. I feel reasonably confident it'll at least be drinkable. Yeast is going to be the hardest part for sure, so I've been studying up hard. Also helps that it's basically...

Yes, convention is to record gravity to 3 decimal places, I think because that's pretty much the limit of what can be 'seen' on a hydrometer or refractometer, Also 1 'point' (at 3 decimal places) is also around .13 ABV, if you go down to 4 places then a difference of 0.0001 is 0.013 ABV, beyond...

Just got dispatch notification for all my ingredients for a Belgian Quad I'm planning to make this weekend. 70% Dingemans Pilsen 11% Munich I 4% Aromatic 4% Special B 11% Dark Candi (sadly can't seem to source syrup, having to use rocks) 26 IBU Hallertauer Mittelfrueh Wyeast 3787 Recipe ABV...

You could try rousing the yeast, don't open the fermenter to stir it (mistake I made in my first few brews!) instead leave it sealed and gently rock it backwards and forwards, not too vigorously, you've not trying to mix all the solids back in, just enough to cause some of the yeast cells in the...

I see them used here in the UK on drinks that are marketed as being sold at the point of consumption, i.e. small wine or cocktail drinks sold alongside lunch/snack items, to be bought together and taken to a nearby park or something like that. Most people don't carry bottle openers. Usually they...

I gave my answer to that in my first reply, and apologised for my incorrect assumption. Maybe you missed it? As to your ingredients, none of that was in your original post that I responded to (and no particular reason why you would, as your question was about yeast only) so that information...

You were asking for opinions on the different yeasts for an English Ale, and you seemed to have narrowed it down to Nottingham or S-04, my opinion was that Nottingham was a better choice, because it would result in a drier beer and in my opinion, yeast flavour profile too. But I've clearly...

This interests me as it has triggered a memory of an old 'fact' as told to me by a serious brewer a long time ago (20ish years ago). I expressed to him an irritation that on a recent visit to the US (in 2003), my attempts to find local craft beer had resulted in finding craft beer stores which...