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I started at about 30° C because my chiller was a bit more effective than I thought, but it was ambient temperature above 30 C and the yeast was surely also heating it up a bit. My guess is, it was fermenting around 34 °C. It was done in less than two days.

I only have the small freezer section in the upper part of the fridge.... And that space is obviously occupied by hops :D.

Actually, my girlfirend is cleaning the kitchen right now and I can hear a little scream now and then, when one of them is surprising her :D ... it is quite funny. I am probably going to buy those predator insects that get rid of them.

So I have tried the first WHC Mango Madness bitter, only 3 days after bottling. I have kept the bottle relatively warm and it is about 90% carbed if not 100%. Lots of yeast in suspension still, but that was expected. First impression, turns probably into a decent bitter once the yeast has...

I've had recently food moths or flour moths or however you call them in the house. They really get into every piece of equipment that has some flour residue in it or on it. They build their little houses inside and grow their kids there. They are a pain to get rid of and once you've opened a...

That is the hardcore version :D. A bit hard to dissasemble for cleaning, don't you think?

All relevant questions which I learned partially the hard way. Good news, you don't have to. I did that for you :D. If it makes your feel better, you can run some cheap rice through it first, or corn. Something hard. But I don't think it's necessary. You'll have some metal shavings, but these...

You can also try it in a tropical stout! 6% + abv, 20 ibus, 20% muscovado sugar... it is amazing!

That is a prime example of a beer type that I would use this yeast in.

I in my humble opinion, this whole sulphate/chloride ratio thing is way overstressed. If you have a highly mineralised water, like it's common for most British ales, it will taste like it's highly mineralised. No matter if there's a certain ratio or not. If you have low levels it's low, again...

No wonder that British beer has such a bad reputation in Germany. Times and experiences like this take a looooong time to fade from collective memory.

Interesting information, thanks. That might explain why some yeasts did show a big effect and some none. Interesting topic for sure!

Ok, that makes sense then.

Why not give an ish about so called style guidelines, buy yourself two or three prime examples, try them and think for yourself how you might get there? Next thing I would try would be reading through German books or forums to figure out what's the main approach for Marzens in general and how...

I think milds have changed tad bit to better

Yes it kind of is. You can remove the drying effect by propagating a small portion of a pack, let's say a third, in a normal sized two litre starter. That way the majority of the cells pitched have never been subject to the drying stress. I've tried that with multiple yeasts with good success...

I've thought the same but I've read other statements from people who've tried the yeasts. At least, I've read that for bond. Don't get me wrong, I'm not convinced either, that's why I'm asking for more opinions.

There are quite some folks here who have a lot more experience with British liquid strains for bitter than me. Have you guys tried the other whc strains? I've got bond in the fridge which is supposed to be a real Whitbread derivate (which s04 is actually not supposed to be) and I'm reading...

Well, it's awfully early to really judge it, but I think I can taste a kveik twang. Not in your face like, so could be confirmation bias. Let's see once it's carbed up. Can be a decent beer still. No off-flavour accept for the yeast in suspension of course. But this will settle. No mango...

I thought the same regarding temperature range and nitrogen demand, but on the other hand there are no people online that witnessed the kveikiness with these. We will know in one or two hours, I am going to bottle this one and will post the first impression of the green brew.