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Dark Blonde? Ha ha. 15 EBC isnt dark though, with the cara ruby it might be strawberry blonde? It's only 7.8 SRM. You could just drop the cara ruby maybe? Save it for another day.

It would seem very likely to me that the Boddingtons yeast was replaced before production went to Hydes. Whitbread yeast must surely have entered use at Strangeways between 1989 and 2002, when Whitbread owned it? I lived on the Fylde coast and drank little other than Bodds til late 1987. I...

Verdant is an evolved version of 1318. Started out as 1318 in a brewery. It behaves like 1318 in the fermenter. It has qualities of 1318 in the glass. But it adopted non 1318 flavours during its time in the Verdant brewery. Apricot and vanilla. These flavours can be quite pronounced so I don't...

Nothing much useful to add sorry. Just wondering if it might end up being a beer some people will like, if not the intended beer. A few months ago I added lactic acid to a fermented stout in stages and ended up with 6.5ml in 10.5 litres of beer. Which is 2.75 of your small gallons. Equates to...

Ah ok. I do starters. I like doing starters. Starters are the future! And the present. Various benefits. Cheap yeast good yeast.

Are you saying you don't trust liquid English strains for repitching? Unless it's directly onto a yeast cake?

So you use the same yeast strain continuously?

That is what I thought you meant. I'm surprised cos storing is good. You just have to make starters. And starters are possibly the best way to pitch yeast. For me at least. Freshly propagated yeast in a more measurable quantity, determined by the volume and gravity of the starter wort.

The Boddingtons bitter recipes 1971 to 1980 have informed what is becoming a regular brew for me because it is a nice easy drinking low ABV beer that is quick, simple and cheap to brew. There is scope for variation because the fermentables changed in that decade, and hops varied. And 1318 is...

Ah ok. I never pitch into the same fermenter again. What happens very rarely? Storing yeast taken from a fermenter? Do you not store yeast at all? To answer the OP. I have used the cake from a dry yeast many times, but usually with a proportion of the yeast slurry transferred to the fresh...

One day seems a very strict regime! I tend to pitch yeast from the fridge if it's less than two weeks old, make a vitality starter if it's 2 to 4 ish weeks, and make a full starter if older than that. Not optimal but it works well enough for me. If I buy liquid yeast I always make a starter...

Only Caramalt. The equivalent of 265g (9.3 ounces) in a 5 US gallon batch. I was surprised at the difference it made.

? You said everyone dropped it when they could. Then said Guinness only adopted it in the 80s. Now you say they used it in the 40s. I'm just a bit confused sorry. Probably me.

Cheers Ron. I didn't realise they only started using it as late as that. Think your second para contradicts your first?! Guinness the exception presumably....

is ag beer better than extract beer? I don't think there is a simple answer. There are variables. Not all malts extracts are equal. I've used good extracts and I've used extract that contributed a bad flavour. Not all beer styles are as malt dependent as others. if you want to make one of...

This article quotes from a Guinness brewery document from 1939. Interesting. Old acid beer was one of the constituents parts of Guinness. https://boakandbailey.com/2018/08/the-magic-guinness-blend-c-1939/ Here’s the section on ‘Making Up’:

Its pretty well documented that flaked barley was used in making Guinness for a long time, initially for tax reasons, partly at least, but it may well not be an ingredient now. They've stopped using soured wort and now just add acid apparently. They've created 0.0 Guinness. So they innovate...

Does White Labs mail its yeasts to private addresses outside America, does anyone know? Or would they not survive the journey?

Thanks for the heads up!

Enlighten me!