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^+1 I cold crash in a fridge in our cellar, then carry the fermenting bucket upstairs into the kitchen. There is ‘some’ movement in the yeast-cake, but it settles back down if I leave it a couple of hours (it’s already cold, so the yeast/proteins tend to drop back down easily). I also use...

We use the same house strain for everything. It’s reputed to be from the old Scottish & Newcastle brewery opposite St James’ Park. Brewlab have it if you want to try - it’s a great yeast, fruity, flocs well, can ferment warm. I like it a lot. 3g/L is our end of boil amount - i.e. hop stand...

Nope, not Sam Smiths (or Theakstons for that matter). I brew for York Brewery. Terrier is probably my fave too - ESB territory.

Yep, that’s the one - it’s just called York Brewery. Glad you liked the beers. They’re not my recipes, they were put together in the 1990s when the brewery opened.

Timmy Taylor might say that Landlord is 100% Golden Promise, but I think they’re being economical with the truth. It’s well known that they use invert sugar, even the Ragus website states this (Ragus supply invert sugar here in the UK). My guess is they use 10-20% of the overall fermentables as...

The first brewery I worked at here in North Yorkshire used to rack to cask after a week. Fermentation was 4 days, then crash at 10C for 2-3 days. Dump the yeast off the bottom of the FV, then rack to cask with adjunct and isinglass. 6 weeks ‘use by’ date. Beers were generally in best condition...

As the grains have been vacuum-sealed, I don't see the problem. Just brew with it. The hops have been frozen, so you'll be fine. Worst case scenario you use them for bittering and use fresh hops for aroma.

Has anyone tried lactose sugar to back-sweeten cider? It's non-fermentable, so seems ideal. It would avoid this bottle-pasteurising step too.

I do like brown ales - it's the famous beer from my home city (Newcastle Brown Ale). That said, I prefer a Southern brown ale, or certainly something that sits between the two styles. Plus, Newcastle Brown Ale is nothing like it used to be when it was brewed at the S&N brewery (it's brewed in...

If you're using software (I use Brewers Friend), then you can adjust the efficiency when inputting the recipe.

I use the same pumps to recirculate my mash and it works fine. It has needed taking apart once as it got clogged up.

The only way I've ever made a starter is with DME the day before I brew. I normally give the starter 24-36 hours and my beers are fermenting down great. I'm pitching at quite a high rate with one smack-pack per 12.5 litres of wort made with a 1 litre starter.

Wyeast Yorkshire Bitter yeast did that for me, though not quite as crazy as your video.

I went ahead and brewed this, got a nice clear wort. Hit OG bang on 1060 after the boil and ended up with 25 litres after hop leaf losses.

I've done a bit more reading, competed recipes and taken opinions onboard. Here's the mkII recipe.

I suppose it's a 'suck it and see' approach to FWH. I'll try it with the finishing hops all at the end next time for comparison.

Thanks for the suggestions - some good food for thought. My reasoning in using the Simcoe and Amarillo as FW additions was to get some IBUs, but also to retain flavour/aroma while adding another layer of flavours and complexity that adding them at flameout wouldn't give. Well, that's the theory...

Ok, so I know the world needs another IPA recipe like a hole in the head. However, I've got a stash of hops I want to use up. I'm looking for comments/critique of this recipe I'm due to brew next week. I'll be splitting the batch and fermenting half with Wyeast Ringwood and the other half...

Your experiment was very interesting - a good read for sure. I love experiments and may try splitting a batch to try this myself.