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Others and myself have fermented it at room temperature with success. Look up the "warm fermented lager" thread. You could also mix Nottingham with Windsor for more flavour and decent attenuation. But I'd go with a liquid yeast for British bitter. There's just no really decent dried one out...

Both yeasts are completely out of style for an English bitter. Verdant is to my palate unpleasant in a beer that is not American hop forward and kveik tastes like kveik. I wouldn't describe verdant as tropical fruit, I would describe it as artificial fruit punch. That flavour works...

I might even take this an inch further and tilt the kettle slightly, so that the trub can collect on one side only. I might have to do this twice, as emptying the kettle in one go is... Heavy. And putting it down rouses the trub a bit. Continuous decanting flow is key for the undisturbed layer...

Yes. In hindsight, I mainly fought against the way the main actors were identifying with the concepts and highlighting themselves as superior to the inferior rest of us. That was a real pain. Glad that this is over. The main characters seem to have left to somewhere else where they can be...

I'm going to test this with my next batch. I've done the oxygen removal thing with excess SMB in my last batch, now I'm going to do the same but without the biggest portion of the trub. Let's see if this changes anything. The oxygen removal thing did show some significant results as far as I can...

How could I have missed this beauty of a thread? What has five toes and is not your foot?

Thnaks for the update! My experiments with farmhouse showed the same results. Farmhouse and lallemand abbaye in the mix was better than lallemand abbey alone, but I think farmhouse alone would have been even better. This was in a dubbel-ish type of beer. Cheers!

Whc has some really heat tolerant strains that are supposed to be not kveik and not saison. I will test them, maybe you want to check then out too, they're supposed to be good. They are dry yeasts.

I mean you obviously also could tweak your mash and grist in a way that promotes attenuation. 10-15% sugar and a long and medium low temperature mash would aid fermentation and would make 002 possible to work for an APA. But you would need to take this into account and might end up with a higehr...

Keep the 002 for a lower abv ale and use one of the others for your apa. But keep the temperature below 20 c with 002! I'd probably ferment that at 18c.

I've always ordered it from malt miller I'm afraid ...

I can report that the Nepali version is by far the worst. But it is from Nepal. So I'm bound by oath to love it. And I love it.

Don't. This yeast is not for the beers above 4.5%. it will leave too much sugar behind. Also, it is prone to fusel alcohols in the higher end, it can render a batch undrinkable of fermented just a bit too warm (don't ask me how I know...). If you want that strain, you'd better go with Imperial...

I've tried that 50/50 with lallemand abbey in the mix vs. abbey only. The mix version took a bit longer to mature but certainly is nicer. The farmhouse brings some acidity that's nice in a stronger beer. I think it's probably also a nice choice alone, without the abbey.

I've did that before with bitters because of insufficient fermenter space and Germans do this often to their Hefeweizens. Higher OG results in more esters, even when watered down.

Mj Liberty bell is an ok yeast. It is not great and not bad, it is ok. If the recipe and process is good, the beer from it will be good as well. As you are going to make a starter with it, it will likely enhance the yeast's characteristics in a good way.

I've made kvass multiple times and it's pretty sour. That's actually the main driver of the flavour, not the bread itself. If you want to make it like a kvass, maybe make a real kvass from wild fermentation and replace parts of the liquid with it?

I can honestly say that I've never ever had a pumpkin beer and I'm not looking forward to changing that. But one never knows

You can brew a beer with it!!

There's a version of this in Germany called "5.0" because it has 5% abv. It is a really decent beer! They got different versions, all are good but the pils is the best if you ask me.