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Why are you showing me your yeast spreadsheet? I really don't care. I don't make starters from dry yeast. Yes, I have a frozen yeast bank too, congratulations.

Been making starters for 15 years, but not with dry yeast. If I have to make a starter I'll just use one of the other strains I have on hand. For me, dry yeast is for convenience.

Why make recommendations without actually reading the thread? If you would've read the post right above yours you would see that the yeast is fine.

I'm happy to report that the spunding valve is hissing away, seems to be alive and well.

I got two packs of Diamond Lager out of the refrigerator last night that were much older than I though. Time flies... I know it's not usually a big deal for dry yeast to be expired, but this stuff is a darker brown color than I'm used to seeing in dry yeast. Never used this yeast before is that...

I have kegs too, but I tend to bottle most of the English recipes I brew.

Thank you! I'm stuck with 12oz bottles, maybe I'll open 2 next time. :D

Right. Fortunately, most of the bad stuff I've seen is rather old, but it was still enough to keep me from ordering from him. Hopefully things are better now. And, if you feel good about the First Gold you got from him I'd be willing to give him a try.

Thank you sir. Have you brewed with the hops from NW yet? I looked into buying from them but I saw some not so great reviews unfortunately.

Strong Bitter brewed on 12/1. This was my first time brewing with First Gold and it's pretty nice with the marmalade flavors. Does anyone know where to find some in the US? I've been looking, but not having any luck.

You and me both! Welcome to the forum.

Christmas Eve pizzas. White pie with mozz, ricotta, pecorino, olives, shiitakes and thyme. The other has tomato sauce, mozz, peporoni, olives and shiitakes. Turned out pretty nice for an electric home oven.

Why did HBT stop doing articles? Just curious.

Welcome from South, AL

Your water looks similar to mine. What's lacking in your beer?

Pale ale with Warrior, Cascade, Amarillo and dry hopped with 3oz Amarillo. Good stuff, very orangey. My first batch using Brewtan-B and the @day_trippr ascorbic acid injection method.

I usually dry hop English ales with about 4oz of Simcoe, it really brings the complexity.

Looks like it's available on Amazon for us "USians". How much salt is in this stuff? I see it in the ingredients but I'm not finding anything saying how much is in it. Edit: I found this so I guess that answers my question.

Well, we have no idea how accurate the recipes in this book are.