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Lallemand has discontinued their kolsch dry yeast.

I invert sugar for some of my "English" ales. I start with turbinado and invert it with heat and acid, and "caramelize" it with time, and I think I get the caramel flavor, and other flavors, from the interaction between the sugar and the yeast. It is subjective, but I would swear under oath by it.

Great thread! I agree that the key to inexpensive brewing these days is buying grain in bulk. I have a maltster nearby. I think you could save on hops too, if you could limit how many hops you use. You can buy by the pound for less than half of what you pay for one or two ounces at a time. The...

Welcome, Peebee! I think you will make a splash on this side of the pond!

All you have to do is put the jar into some hot water for a little while, and you can pour it much easier that way.

I've always thought that an old ale was a strong, dark ale that had been aged; therefore, giving it all the attributes that we expect from aging, enhanced malt flavors sometimes with a port wine character , esters of raisins and dark fruit, solid bittering that has rounded with time, and a touch...

It's better in the sense that late and flameout additions would make it more to style, and if you're serving them on cask, you could always throw a handful of dry hops. However, to me it still seems like a lot. Though, I'll admit that Northern Brewer knows his British beers probably better than...

The dry hops in your best bitter and strong bitter seem heavy handed for the styles. Historically, British beers have been rather lightly dry hopped. Your dry hop amounts seem to me to be more American in their heft. I think that one of the things that we love about English ales is their balance.

I'm not an expert, but I have made invert #2 many times. I bring the sugar. water, and acid to 240F and let it simmer between 240 and 250 for about 90 minutes adding a teaspoon of water here and there if the temperature begins to spike past 250. I am happy with the final product. I would guess...

I think the assumption is that only the head space in the keg is 30psi, and that after you reduce the pressure to 12psi eventually the keg will reach equilibrium by the beer absorbing some of the pressure in the head space. If your serving pressure is 12psi then the whole keg will level out at...

<iframe width="591" height="360" src="YouTube" title="The Beatles - Now And Then (Official Music Video)" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe> New Beatles! Imagine that. And it's a...

Thanks for the vid, Red over White. I'll definitely check it out!

Yeah, the fermenter is pressurized when I cold-crash, so there's no suck-back of air. The bouncer filter is cool! I have never seen it before. I'll definitely take a look at one of those.

"That’s kinda the situation I’m in. My “local” supplier is 60 miles away, but I like to do business there. Covid hit his business hard, and he has closed one satellite shop and downsized the main store. I do have a buddy that lives within 10 minutes of the place that I see every week or so that...

I recently purchased a pressure safe fermenter. So now I spund in the fermenter to 15 psi and then crash to 2 degrees C for three days. I often travel and take kegs with me for events and parties, and in the past I would end up with yeasty, hazy beers when I arrived. Then I started...

There is a malt house somewhat nearby to where I live. I go a couple of times a year and buy a 25K sack of their 2-row and pilsner malts, and it lasts me 6 months or more. The best thing is that it is excellent craft malt. I buy my special malts and incidentals at my LHBS.

Got it. My mistake.

They haven't closed! Visited today, had a couple of beer and purchased a sack of 2-row. I'm really psyched to brew with it. The brews that they have on tap are supposedly brewed with their malts, and they were excellent!

That's great to know! Thank you for taking the time to answer.

Thank you!