Search results

Cheaper to do it yourself and it isn't that difficult.

I haven't tried the Windosr/Notty mix yet. How do you like it? I'm brewing something similar soon with the Whitbread strains 1098/1099.

She's pretty gross....

uh-oh

It's great to be able to walk to the freezer and have multiple strains available any time you need them. For strains I use regularly I'll still top crop or save slurry from a fermentation so I'm not using a frozen vial each time. But, they're there if I need them.

It's really not difficult. I have a pressure canner so I put the water/glycerine solution into autoclavable plastic vials and heat them at 15psi to sterilize and add the yeast after cooling. I believe I used the process from one or both of the links below...

Good eye. 20ml water, not 25.

I think you'll have success. I keep multiple strains frozen in 50ml vials. 25ml slurry, 20ml water, 5ml glycerine. When making a starter from a frozen vial it takes a while for it to really get going but I have had 0 failures.

What do you think about the ester profile of Verdant? Others have said something about vanilla. I have some that I need to try.

Do you think there would be some invert in Landlord? I just brewed one a few days ago with 90% Golden Promise, 10% No. 1 and a little caramel color at flameout. Their website lists sugar in the ingredients but I guess that could be priming sugar, I'm not sure. I subscribed to your channel a...

Maybe he was cleaning out the cupboard on brew day?

You're right. Been a long day, I looked at the first number for some reason.

5 Gallons Strong Bitter 5 Gallons London Porter 5 Gallons Mild 5 Gallons Best Bitter 369+20 = 389

I won't censure you, I'll just add you to my ignore list.

If you're interested, check this thread for a modern version of a London Porter from Fuller's. Quite a lot of crystal actually, but only half as dark. See the recipe at the bottom of the post, regular London Porter.

All of these are full?? What's that about 500-550lbs of grain?

I hear ya. But, all hoppy beers don't have that affect, on me anyway.

.

I just did a Stong Bitter with 1469 and it seems to be a great yeast, 79% attenuation with a good dose of invert. Tasted good going into the keg, It's going to condition for a month, will be a long wait.....

WLP037 is Yorkshire Square right? How do you like that yeast? I've never tried it but have heard mostly negative things about it.