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I've used a few so-called German ale yeasts and can't say I've been mad keen on any of them, usually just don't seem to leave the beer dry enough. My most recent batches were made with k97 on the basis it at least has good attenuation stats, even if it takes an age to drop out. Last one I made...

Not one I made myself this evening.

One of his books is about beer brewed in 1909, which is just before everything changed because of WW2. Dickens died in 1870 so would have drank similar. Edit... Or maybe not. The free mash tun act was passed in 1880 so no sugar and other adjuncts. Mild at this time simply meant drank right away...

Jake Thackray - On again, on again.

I have zero imagination. My beers are named by beer style, month and year of brewing. eg: Watery Bitter, June '24.

Thank you. Been a member for a week or so, frst time posting in this thread.

Altbier, the last bit from the bottom of the Fermzilla after kegging.

Harp? Really? Irish lager developed by Guinness, often found in lists of the worse beer in the world? That Harp? :ghostly: Even the adverts were execrable

Couple of days ago I kegged an Altbier. I have the fermenter sitting there with a litre or so of beer over it. Partly, I'm hoping to drink the beer, waiting to see if it clears enough after the disturbance. Mainly I'm keeping the yeast for a brew in the next few days. I won't use all of it. This...

22 litres. Enough to ensure I have enough to fill a Corny. 25 litres if I intend to package in bottles. 25 litres is a squeeze, probably involves replacing some boil-off at some point in the boil.

Yes. Never seen turbinado. Muscavado/demerara is less refined sugar. White sugar with molasses added, called (unsurprisingly) light brown, dark brown sugar also exists. Not sure there's much of a functional difference as far as brewing is concerned but I use muscavado. I imagine the kind with...

Or use the last bit as a dry hop for the bitter. Some brewers used to add a small amount to the cask so it would be in style.

I have no personal experience of the 308 and the inkbird controller I have has been reliable for a good few years but there are plenty of complaints about the 308 out there.

There's no point in the debate about what constitutes a light Ale, bitter, mild, PA, IPA. The distinction is within the range the brewer puts on sale. For example, a brewer might have had an existing strong beer called Pale Ale and might see a market for a lighter beer. They would keep the PA...

I'm supporting this. 5% or so of wheat: flaked, torrified, malted, whatever, to help with the head is a good idea. More calcium is good. 30 ibu will be balanced towards bitterness but would be within style. Lose the roast malt and chuck in 10% brown sugar. Too much crystal malt for my taste. 2%...

Not many historical dark milds would have had roast malt in them. Colour was mainly from sugar then adjusted with caramel. I would have thought losing the black malt but keeping the chocolate would put you in the ball-park for colour. Why not try about 10% of whatever dark brown sugar is...

That's annoying. Perhaps they're playing games with us, waiting for the outcry from affronted brewers. I'm going to boycott ALL their yeasts until they bring it back.

Windsor doesn't flocculate well, takes a long time to clear. I don't use it for light beers. Also think, for my taste, the esters aren't suited to bitter. I like Windsor in dark mild. My own preference for a dry yeast in low gravity ordinary bitter is Lallemande London. It's true that English...

Kegged an Altbier

The history of ale and how it ties into medieval economics is fascinating. Ale was made with a mix of herbs called gruit. No-one knows for certain what plants went into gruit but plants such as Bog Myrtle and bog beans likely played a part. The ground that gruit was collected from by the brewers...