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Interesting threads about Abbaye from a while back... https://www.homebrewtalk.com/threads/danstar-abbaye.629611/#post-8019167 https://www.homebrewtalk.com/threads/lallemand-abbaye.521992/

M54 isn't a German ale yeast. Neither are US05 or Notty. Köln is no longer available. K-97 is maybe the closest dry option but I've not used it myself. I think sometimes if you mean business you need to bite the bullet and buy liquid. But I don't always aim for that myself, I find the best...

S-23 is a very close genetic match for the Urquell strain according to DNA testing carried out a few years ago, iirc. I don't know how reliable that test was or how much that tells us but it suggests it came from a very good source, in all likelihood. I don't make many lagers but I've enjoyed...

I got a reply from Lallemand three or four years ago in which they gave me a few dry Lallemand yeast combinations that they promote to breweries. They said New England and Windsor was quite popular, and the advantages were cell count and flavour. Pitching Bry-97 with New England makes sense to...

It's not been clean when I've used it but i don't think I can get it anyway, it's only sold in 500g packs now I think ? You've given me an idea for a beer so i'll work on that, thanks.

Thank you. I'll struggle to get hold of some of those marks, and the yeast, but I'll have a think about what's possible. I didn't expect a saison yeast to be involved but I do like a saison beer.

Would you mind sharing the recipe? Looks nice.

The trub varies from strain to strain, even amongst dry yeasts. I've made beer all ways, extract both dme and lme, partial mash, all grain. And extract with steeping grains. If I do an extract brew I always steep some grains even if it's just 200g of crystal or something. It's a quick easy...

I weigh out dry yeast. I put a piece of aluminium foil on the scale and pour the yeast onto that. A tip I picked up from one of the brewing forums a long time back.

A dried version of WY1318 would and could be a good start. Verdant IPA is effectively a version of 1318, but it's a distorted version with non English esters. It obviously dries very well, it's a quality dried yeast. Let's have a straight version of 1318, it would such a welcome break through...

Verdant yeast came from the Verdant brewery, which uses and repitches London Ale III. It's similar but different. Your software may increase the ABV but I'm not sure that would happen in practice. I've not had higher attenuation from Verdant than I have from LAIII myself. Software isn't...

Cried? A millimetre of foam is wrong.

One could. But try asking them!

I'm familiar with Hook Norton, they make some good beer. There are other good breweries in the south. I was only joking tbh, but I do prefer the way cask ales are served in the north, through a sparkler attached to the pump.

A nice simple English bitter, 4 to 4.5%, 30 ibu ish. Just pale malt and about 5% crystal malt is fine, but you could add some wheat, maybe a touch of chocolate malt. Fuggle and EKG would complete a very English ale with the Pub yeast.

Absolutely. Also, for me, I got into craft ale about 25 years ago and drank a lot of it but in the last 2 or 3 years I've started to find it too much. The American hop thing, the pungency or whatever it is. That may be my tastes buds getting tired of it. It may be Covid. It may be my age...

A lot of people in the UK don't like cask. It's rapidly going out of fashion. I grew up on it. I think our tastes in many things are heavily formed in the earlier stages of our lives.

Plus, it's better in the north. 😀

The majority of UK bottled beer is pasteurised I believe and yes that a big part of the problem. As well as the carbonation. I prefer naturally carbonated beer myself, and pasteurisation is a killer. I mostly drink my bottled homebrew and draught cask when I'm out and about, because I struggle...

If say you're a bit low at 3%, I mainly drink bitters in the 3.8 to 4.8% range. Most bitters are at least 3.4%. TT is widely available across the UK now, it seems.