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Ok thanks. AAmcle

I've not used sucrose in a starter because I've read in a number of places that it can have a negative impact on the yeasts ability to use the more complex sugars in wort. That's all well and good but has anybody here tried sucrose? Was there a negative impact? Atb. Aamcle

Bob. I'm follow this thread so would you please add your findings to it when your cold fermented batch has been tasted. Thanks. Aamcle

Interesting do you happen to know which yeasts? Atb. Aamcle

I know lager isn't the brew of choice for most members here but I'm sure the hive mind will know ... I just started a lager cold crashing and as usual I fermented it at 10 - 12°C but here are a couple of links that suggest I wasted the effort of keeping it cool...

I made one powered by a windscreen wiper motor, it was interesting but in the end made no difference to the finished beer. It's out of use and just dumped in the back of a draw, I don't expect to bother with it again. Alan

Thanks :) Aamcle

I've just found Bamforths paper relating to this. Nearly all (2/3) the carbs are soluble fibre and can therefore be deducted from the total carbs to give a " net carb" value. Dropping a pint 6-7g of carbs max! I'll be brewing a lot lager and pale ale.

Name names please :) At the moment I'm on a Keto diet (don't ask :( ) and will be for the next couple of months then I'm going to trade up to a Low Carb diet and maybe have a beer or two. Now I know most beers run something like 10 to 20g of carbs per pint but I don't know if they are...

Have a look at the " Counter Top Brutus 20" cheap easy and it works fine, if that one is over the top then a simple ON/OFF BIAB would be the way go. Aamcle

There are always people who will judge whatever you do and decide it's inadequate practicality or morally that's just a sad fact of life. You will never be a good enough doctor or a good enough man cause they know that they are BETTER! The best thing to do is get on with your life quietly and...

I'll wind back the So4 and target a pale. Thanks. Aamcle

I'm about to brew one for the first time, what is the recommended So4/Cl ratio? I'm inclined to go for 2.5-3 So4/1 Cl which should give me a relatively hop forward brew. Aamcle

Summer in the UK will soon be gone (two hot day and a thunder storm) so I looking to provisions for next year. If I follow the usual method ferment lager carbonate I'm short of freezer space and Corny kegs to lager in so I'm thinking of changing my procedure and I'd value your thoughts on two...

Look up "Tasties method" you can finish in 10 days IF you pitched the right amount of yeast. In outline, after 5 or so days ( it actually depends on attenuation not time) you start to raise the temperature slowly day by day to 18°C to end the fermentation quickly. Aamcle .

this is probably the very best primer I've seen and the author is expert. http://forum.craftbrewing.org.uk/viewtopic.php?f=44&t=907 ATB. aamcle

As I said cold beer n cold bottles = good job. aamcle

If your going to use a beer gun, I hate mine, you need that horribly long tube and both the bottles and the beer must be COLD. If you don't use the tube and/or your bottles and beer isn't cold then the foaming is inevitable. Get the beer down to say 5°C, put the bottles in the freezer and...

Use a bench caper and be safe,. aamcle

I took the recipe from one of Graham Wheelers Brew Your Own British Real Ale books, mine is not the current one version. They don't all list the same recipes and what's more some of the actual recipes were updated from book to book and yeasts are never specified. Graham recently died with his...