Search results

The most accomplished American home brewer of all time, possibly. 🙂

Nottingham is probably the closest dry yeast to the liquid Irish ale yeast, I think.

The obvious choice is Verdant IPA. Which was isolated by Lallemand from a brewery yeast that started life as 1318 and it has been developed and marketed by Lallemand particularly for use in NEIPA. Can you not order online? Postage for an 11g yeast pack should be minimal.

I agree with a lot of that although Verdant does not taste English despite its ancestry. Lallemand needs to go again and find a truer version of the 1318 strain to process. You can't make a bitter with Verdant that tastes English. It's a yeast I like though, for certain beers. I think the same...

Chevallier is a lot darker than you expect.

Sorry for the late response! I've used Verdant now quite a few times in different beers. It is the same strain as 1318 but it was isolated from the yeast at the Verdant brewery in Cornwall in SW England. It doesn't taste like an English yeast though. I can only imagine that this is because...

I've used Chevallier but not Hana or Plumage Archer.

I'm in the UK and although I don't brew lagers I buy pilsner/lager malt to brew blonde summer ales and the best I've had is Chateau pilsner from Belgium. Dingemans is good too. I like the Belgian stuff.

My view is that there a majority of people eat crap tasteless food all the time and a majority of people drink crap tasteless beer. The reasons are debatable. Cost, lifestyle, marketing, priorities etc.

Sounds more like bobbing about wearing a life belt than swimming. Waiting for a helicopter.

Spot on, this.

It would be great if yeast did actively swim around though. Especially if they had shark fins. Imagine how exciting that would be.

Looks like a great recipe but the Caramunich, special roast and CaraAroma would not be found in an English ale in England. And rye doesn't appear often, if ever, in a bitter. Not knocking it, just trying to point people towards authenticity if that's what people want.

Indeed, plenty of bitters have zero crystal malt. I never go above 8% in my own bitters and I do 0% crystal bitters cos i was a big Boddingtons lover as a young man, and that's a great model for low abv refreshing simple bitters. There are Bodd recipes from various years on the Shut Up About...

English bitters typically have 5% crystal. Ot thereabouts. Don't go too heavy IMO.

It hardly needs recipes I think. Bitters vary mostly due to three things I reckon: Yeast: cleaner or fruitier, and attenuation. Crystal: amount and colour ABV: bitters are mostly 3.5 to 5 % here in the UK. And 3.8 to 4.5% covers the majority you'll see on tap. Winter will see more dark...

There are lots of cask ales featuring American hops now. But still plenty that only use English. Boltmaker is good, ive had it a few times recently, I'm only about 30 miles from the brewery but on the right (left) side of the Pennines. I had a couple of wonderful pints of Black Sheep bitter...

Special relationship. 😀

I'm pretty sure Muntons Premium is a form of Nottingham but it's a bit different to the Lallemand and Gervin versions, in my experience. I find beers made with those need a few weeks to lose a bready dry yeast flavour. Muntons beers are ready quickly, no flavours I want rid of. It's a good...

I bottle most of my beers and, whilst you can't beat a really good cask bitter, a bottle conditioned home brewed bitter is still a mighty fine thing. And cask is variable in quality. Yeast wise I don't use Chico much any more. I'm using both Muntons Premium Gold and Verdant a fair bit...