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We have a huge kviek thread over on HBT's UK sister site THBF. Some of our member are very keen on kviek. Personallly I only use it when it's too hot in the summer to use anything else https://www.thehomebrewforum.co.uk/threads/kveik.75453/

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The Brakspear strain was the first strain I cultured from a bottle of Triple. It stunk the apartment out with sulpher. Mrs MyQul was not impressed. Sadly the triple is currently discontinued in bottles. I remember it being a tasty beer

An American guy on jims recently bought the Harvey's strain. He said it cost him a total of $21.39. $8 for the yeast and $13 for the shipping. I dont know if this works out the same as £15.90 I love English Bitter (probably because I live in London) and I've just came across this thread. I'm...

A Californian Lager yeast is just that. Both white labs and Wyeast do a liquid one . If your after a dried version Mangrove Jacks and Crossmyloof do one

Yes, step it up again 'on faith' I just treat each step up like a starter so there's no need to wait more than three days for the next step up

The first couple of time i tried bottle culturing I used a lot more step ups. The first step up I put the dregs in 100ml of 1.020. I didnt see any signs of activity at all and just stepped it up 'on faith'. Worked fine too

I cant remember how long it took to see activity but I dont remember it taking any longer than a normal starter so It was probably off and running by 12-24 hours. What have you got it in? I had mine in a 500ml water bottle and would screw the cap down and shake it. When I opened the cap again a...

The high alcohol content may be a problem but the way you cultured isnt I wouldnt say. Last time I bottle cultured I was after the Gales strain from a bottle of HSB. I used one bottle and pitched the dregs into 200ml of 1.040 wort. Then into 1L of 1.040. I then put the yeast into 10L of ordinary...

I picked this up on a UK site and thought I come and have a look what you guys are saying about it but cant find any threads about it (I did look, 'onest guv'ner) https://www.courthousenews.com/brewer-says-bad-yeast-tanked-beer-sales/

If you have access to CML's range of yeast (I'm in the UK so easy to get and cheap. I' not so sure about the US), their Kolsch yeast fermented at your basement temp of 15C gives execellent results

One big advantage of mini/easy kegs is that packaging is sooo much quicker than bottling If you fancy a bit of bed time reading have a look at our massive mini keg thread on HBF http://www.thehomebrewforum.co.uk/showthread.php?t=57568

I do this too but dont bother putting a pin hole in the saranwrap/clingfilm. I've never had a problem with the C02 escaping. All that happens is the clingfilm balloons up a small amount

I was quite surprised to see the Crossmyloof Real Ale yeast start fermenting after about 20 mins (fermentation temp was about 23C. I also simply sprinkled it on the wort rather than re-hydrating). It fermented to 80% attenuation

I rinse after pouring a beer (like most seem to do here) then put them in my fast rack to drain and dry. One the fast rack it full up I put the bottle in the oven, turn it on to 150C then leave them for 40 mins. Once cool I put a little cling (I think you Americans call it saran wrap) film cap...

I think I'll use notty then for my Ale version of the style as I find that has a dry finish

I certainly wouldnt just give it to them. Ask them what their willing to give you. It neednt be money, perhaps a crate of beer for life/next x amount of years or something like that

Thanks for this info. I've never even drank a commercial version let alone made one. I was under the impression this style was very malty and not very dry

What percentage of the grist would you recommend?

As I dont have a brewfridge I'm not going to do this as a proper lager. I'm either going to do it as pseudo lager using notty fermented at 14C using my brew bag. Or over here in the UK we can get a range of yeast from a place called cross my loof. Their real ale yeast is REALLY malty, like super...