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Are we talking about Windsor here or is this an entirely new dried stain (got a linky?)

You could try temp tolerant yeasts. Mangrove Jacks Workhorse yeast has a tolerance to 32C/90F although they no longer have it in their range there are places you can still buy it. Here in the UK there's several online shops that still sell it Mauribrew 514 Ale yeast has a temp tolerance to...

I've found aerating my dilution water (I'm a Maxi-BIABer) effective too

I made a bitter with MJ Dark Ale yeast which is now Empire Ale. I'd read that it had low attenuation so I added 400g of Golden Syrup (easy to get hold of here in the UK no sure about over in the US) to dry things out a bit. I ended up with 71% attenuation(I'd read on UK forum that the...

I live in the UK and several UK online sites sell it. Dont know if they ship to the US though I get all my HB supplies from here http://www.geterbrewed.com/ there based in ireland. There customer service is fantastic. Contact them by twitter or facebook and they'll get back to you really quick...

I use both mini kegs and bottles but I got the impression from Kombat that moving the mini kegs about will disturb any precipitated out solids

You think thats bad. I had to merge 7 threads on this yesterday because all our forumites on Thehomebrewforum.co.uk were so exited about this release. They kept starting new ones

So in that case I think my best option is to do something similar to Unionrdr's pseudo lagering method instead and use bottles not mini kegs and just put the bottles in the fridge for a couple of weeks in batches

So in that case I could put 1 easy keg at a time in my domestic fridge for say a week to form any compouds that require cold temps (e.g. chill haze) then the remaining largering time would be at room temps (albeit for 2-3 months)?

But as in my OP, it will happen on it's own due to gravity, eventually wont it? I ask because as I now have some fermentation temp control in the form of a cool brewing bag I'm going to start doing some psuedo lagers but only have my domestic fridge to actually lager in. So will only be able...

As I understand thing lagering (or cold conditioning) is done to blend and smooth the flavours of the beer. But doesn't this happen anyway at non-lagering temps given enough time? Or does it happen 'better' at lagering temps?

Exactly my point

Isnt there a subtle difference based on the wording? Home brew is cheaper than store bought beer vs home brewing saves me money. Home brew isnt cheaper than store bought beer as your not factoring in the labour costs but it can save you money as your spending less on home brewing than store...

If you really want to tell, next time, use a PET bottle for one or two of your bottles. You can then tell how carbonation is coming along by squeezing it. If it's rock hard it's carbonated

It should condition out. I BIAB and usually I seive the hop debris out before transferring my wort to the FV (although I just chuck all the break material in). As an experiment I chucked all the hop debris in too, for the two weeks of fermentation. Straight from the FV it had a very strong soapy...

So he's killed a lot of his yeast cells? Would he have killed them all or would simply making a starter (and perhaps stepping it once or twice) get him back to where he was?

I'm going to have a crack at the Californian Lager yeast with my next brew. I'm going to use it in a Dortmunder Export rather than a true lager strain. I've never even tasted the style but I liked the look of the recipe in a book I have.

Hi all, UK based AG brewer here. Been at it for about 3-4 yrs now. I'm also a moderator on HBT's UK sister site Home Brew Forum. Thought I'd pop over and say hello to you chaps.