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Recipe for those who care: I've decided to follow @Northern_Brewer s general guide for a bitter, which always ended up very well. Mo, 5% crisp medium crystal, 6% light muscuvado sugar (no inversion, should actually be already inverted when out of the pack) 3% acidulated malt for pH. First gold...

It's bubbling well and the only concern that I'm having is that's 30c + outside and my basement is at 22c. I'm having the fermenter in a water bath which I'm renewing every now and then. Should do it, worked before as well. Interesting fact is, the air lock smells about 80% les than usual. I...

That should homogenise it. But all the dripping and dropping will also introduce a lot of oxygen. Bad trade off, if you ask me.

I've tried ascorbic acid quite a lot but it did not seem to do that much for me. I also read somewhere (outside of the brewing context) that it can actually be an oxidiser itself, under certain circumstances. I do not remember exactly what the circumstances were, but at least in my mind, these...

Both relevant minerals are in the 120-160 ppm range. It's English after all :D. Edit: the wort even tastes different. There are things inside that I usually don't get. Grain and honey. Gonna be interesting to see if this carries over into the beer.

The 1469 Yorkshire bitter is in the making. I am experimenting with oxygen reduction on the hot side. I've dosed my liquor with 200ppm SMB. The mash smelled significantly less and also a bit different than usual. Starting the boil, the foam was much lighter coloured and I've never had such a...

I'm not getting banana from any of these two, but you are right that they are pretty similar. Both are fruity, windsor a bit more imo.

No, it's not.... But could still work though!

Ok, I've read a bit in the German forums and it seems to be a cold fermented beer. You need a yeast that's capable of being cold fermented while having a lower attenuation and very low flocculation. It should also still be ester driven. I think the banana in the description is not the in your...

1469 seems to be able to to be used as a lager yeast. I have put my starter into the fridge after 24h on the stir plate and it really kept going in there. It formed a kräusen in the erlenmeyer flask and was bubbling like crazy. Although at 5 C. Even after 12h in the fridge. I got it out of...

I second that. This beer has nothing in common with a Kölsch. I see it as a typical wheat beer with a fancy naming. Probably good though. I'd drink that!

Have you tried the whc British strains?

Yes, its purely a question of personal preference. This is actually a good beer for this. He can brew it with Heidelberg only to get to know it! He will never know how it tastes if he adds another malt. And I don't have that much experience. I've made a lot of mistakes though, and can tell...

I'd use only pilsner if I were you, without the Munich. Heidelberg is not my cup of tea and I actually like light beers

The horrible truth is.... I got everything already at home for that endeavour!

Uhhhh.... I need to order some yeast I think....

I really like the idea that with Gozdawa and WHC we seem to have some new real English dry strains available!

How do you know that it's unique and not a repack? I always thought Gozdawa was a repacker.

There are multiple people here on the board that used to get weird things from s04 but not any more since one or two years, me included. When was the least time you've witnessed this with s04? And from when was that particular pack?

Tbh I don't get any strong character from s04 nowadays at all. It's one of the cleanest yeasts I know of. It used to be different.