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Thanks for the comment, much appreciated. Luckily, I only brew part-time for them - my ‘day job’ is distilling Gin. I think York Brewery will be fine - sure there will be some interested parties looking to expand their portfolio as the brewery also has its own pubs in York.

Looks promising, I’d give it a go. Never used Spelt malt, it’s not something I’ve ever used for a bitter for head retention. We tend to use torrified wheat, but carapils also works well for this. I like to use a bit of both, about 2-5% wheat and 5-8% carapils. I knocked up a quick version in...

Just looked at the spec sheet for Nottingham and surprised to see it will go low as 10C and high as 22C. That’s good going and surprisingly versatile. Should work great for your needs.

Hmm, 10-15C. That’s tough. Nottingham will keep going at low temperatures, as will Whitelabs Kölsch. I’d go for the latter, just because it’s sweet-spot is around 16-18C, and you will get that easy if you pitch at 18C and let the yeast maintain temperature once the yeast start chewing through...

Makes sense, I could see how that would work. It didn’t floc very well I recall. Nothing finings didn’t sort.

I’ve used this a couple of times and found it to finish sweeter than other yeasts, or certainly the hop bitterness was more rounded. Did you find this? In terms of a good all-round yeast, I’ve brewed more beers with Wyeast Ringwood than anything else. I love it’s balanced ‘bite’ to the...

I used to work opposite the Maxim Brewery and never once went in there. Next time I’m that way I might see if I can grab a jar of yeast from them. Never had anyone decline a yeast sample yet.

House yeast AND process I’d say, especially for the older breweries where they might use the Yorkshire Square or Burton Union systems. Remember that even mash thickness has an effect on mouthfeel, and this is an area where I see variation depending on the brewery. Some breweries are very...

Thanks for that - I will have to try it out. I wonder if the Maxim Brewery guys use the original Vaux yeast strain as they are/were ex-Vaux guys who set it up. It’s a crying shame that Vaux and Scottish & Newcastle breweries were knocked to the ground. They were such huge parts of the...

I’d love to know which brewery the Cullercoats yeast is supposed to be from. Cullercoats is just a small town on the coast of North East England about 10 mile away from Newcastle. I can’t think of any breweries up there on the coast. Anyone???

If you add DME and sugar at the end of the boil, you will get slightly better hop utilisation too. I’d maybe just take off a litre or so of wort, then dissolve the sugar and DME in it before adding to the main boil.

Regarding oxygenating wort, traditionally UK breweries just pump wort into the FV, so aeration is minimal. This is likely a large part of the ester profile with British beers.

Neither of those breweries had pilot kits, lmao. It’s judt using the brewer’s experience to make sure the beer is right when developing something new.

Also, we tend to pitch at higher temperature then let the cooling kick in on the FVs. 25-28C isn’t an uncommon pitching temperature. I’ve read accounts (from Ron Pattinson‘s blog) that some breweries used to pitch at 15-16C and let the temperature rise freely, as I assume they had no...

The two breweries I’ve worked at both fermented at the same temperature (22-24C).

What temperature are you fermentating at? - higher temperatures give more esters. Also, consider how much you’re oxggenating your wort. Traditional breweries just splash the wort down the side of the FV, so this affects attenuation and probably esters. I know it’s more popular in the US to...

Exactly, and I’m not even sure about the other 40%

What do you mean by POF? It’s not a term I’ve come across.

It’s not bottle-conditioned, it’s filtered and force carbonated.

Best to know how fermentable your wort is, rather than rely on average attenuation of yeast.