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I asked Alison and she confirmed what bierhaus said, that the F40 is not the same as the scottish borders. I wonder if the idea that the F40 was the S&N geordie strain might not be true? I also asked Allison whether the scottish borders would be more appropriate for a clone of NKB or McEwans...

Ok I'm confused about what yeast I have now. I asked the guy at hop and grape whether the strain now marketed as brown ale (formally scottish borders) strain (https://www.hopandgrape.co.uk/beer/beer-ingredients/beer-yeasts/brewlab-yeast-slopes/brewlab-yeast-brown-ale.html) was the strain once...

I am still MAD that you west coast hippies adulturated your "IPAs" with filthy American hops, and characterless "clean" yeasts. I heard you are not even bothering to age them in oak barrels on a hot ship for 6 months? If that was not disgraceful enough, now you east coast hipsters have the cheek...

I dont think I've ever tried 1968 but I've found wlp 002 (and the escarpment british ale 1 equivelent) can also be a tricky and in my experience need a good D-rest too. Not bad but not as malty and fruity as Ringwood though in my opinion.

Well I tried a half pint of a dark mild brewed with the Brewlab-F40/scottish borders/mckewans/S&N last night and I am very impressed. Layers upon layers of rich deep chewy malty goodnes, with nice fruityness, that works well with the Bramling cross, and zero diacytel. I am gonna enter it into a...

Interesting, my last starter stage definately didnt clear well. I harvested a 1/3 of the starter in mason jar from that stage, and even after being in the fridge for a week and a half, it is not bright. However, with the other 2/3 of the starter, I threw out all the wort, and just pitched the...

I am going to rack my dark mild fermented with F40/scottish borders tonight. I'm excited to see how it came out, its definately a true top cropper, it looked like a mouse could have easily run accross the top of that krausen! My last starter step didnt drop very clear, but it looks like the...

Welcome back KingbrianI, OP of this great thread...personally I am a bit skeptical that 02 is a big problem for English beers, just because I dont think traditional english breweries have ever done much to exclude oxygen, at least havent been too anal about it. Open fermentations and rousing...

Ringwood certainly is a tricky beast...however if you treat her right (big pitch, plenty of pure O2, and a proper D rest), you get very flavourful, rich, malty, bright, and fruity ales. Most ale yeasts can throw a bit of diacytel, personally I always raise fermentation temps by a couple of...

Did you give it a decent Diaceytel rest? I usually bump it up at the end of fermentation from 68°F to like 75° for a good couple of days, and that eliminates any butter. You definately need temperature control for ringwood. Never tried 1084 thats supposed to be Guiness right?

Wow that new stuff from suregork is really neat. Cheers for the link mr northern brewer. Its a shame they cant sequence the brewlabs collection!

Interesting, cheers Northern brewer. I've used the whitelabs and my local yeast labs strain (escarpment labs-awesome yeast) of "Ringwood", but admitedly Ive never used the wyeast version. I know that "Ringwood" is supposed to be a fast fermenter, but really, at my homebrew scale it doesnt seem...

I avoid putting spent grain anywhere in my garden because rats love that stuff. I put spent grains in my composter once and had a major rat infestation

Well...agreed Ringwood can be a butter bomb...if you dont do a D-rest. However, wlp002 (or any other high floculating )british yeast will also throw a lot of diacytel too if you are not careful. But given a good D-rest ringwood is tastier in my opinion. I suspect the butter with those breweries...

I just love Ringwood ale yeast (wyeast, whitelabs, escarpment doesnt matter). Sure it needs a proper D-rest ( I do 2 days at 25°C) but not really anymore than wlp002 does for example. I find it works best when you give it an aggressive amount of pure O2, and a healthy pitch rate. It drops...

Just kegged a lovely bitter, tasted smelled and looked awesome on the way into the keg: 1048 SG 1010 FG 5% 35 IBU 8lb 8oz Crisp gleaneagles floor malted maris otter 8 oz simpsons crystal medium 65L 8 oz torrified wheat (OIO canada) 8 oz homemade invert #2ish 60min boil 20g northdown FWH 15g...

So I got back from the UK (with a bunch of hops) and a vial of the brewlabs brown ale/scottish borders ale/F40/alleged newcastle part of the S&N yeast. I've stepped it up a quite few times and the starter smells great. I am gonna start it off with a nice dark mild on friday. Should I be...

I bought some fresh UK hops from crossmyloof brewing, https://www.crossmyloofbrew.co.uk/online-store pretty good prices, I had mine shipped to my parents in the uk, but I am pretty sure they ship over the pond for a decent price.

ba-brewer. Ok that sounds doable. I am thinking 10ml 1020 shaken, 100ml 1040 on the stir-plate, followed by 600ml 1040, followed by 1500ml 1040 should get me 334, enough for a 200Bpitch and a 100B harvest. I swear I read something on the brewlabs site about pitching the vial in 300mls 1020...

Ah great stuff, I am now glad again that Ive got a slope of F40. So how does this pitch rate/O2 fruity relationship work with F40? >02 +>pitch= <esters? I like a fruity ale for sure! Now I understand better about the 5 vials. I was thinking that I had to order 5 vials of harveys to get...