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I didn't have any Pub in the library and the LHBS was out of stock, so yesterday I pitched Manchester Ale yeast. Not sure the Fuller's really adds anything or not as long as you pick something that attenuates about the same. Will see.

Here you go with both the recipe from the brewer plus highlights from a couple of conversations. It is a crackin' fine brewski. Since it is on cask, the taste can very from pretty dang good to superlative. The homebrew version is pretty much equivalent. I think the trick is to actually use the...

I did ask the brewer a few months ago, and he claims no epsom salts. A brew buddy with a really good palate seems to think there is a mild hint. Personal preference whether to add the Epson or not.

This weekend, I got inspired for the first time all year. Knocked out the Machine House Mild clone, an American Blonde, and then partigyled the grain from both for a 1030 vaguely English session ale with Notty. My eldest kid has really gotten into foraging, so have a jar full of spruce tips...

You might want to raise your aspirations, jus' sayin' :p

:) Evidently there is a whole genre of Tafelbier aka Table Beer in Belgium: Any one brew the Tafelbier? I have read on the interwebs that Belgium school kids had Tafelbier for lunch through the 1960's, then they switched to soft drinks and have gained weight ever since.

Did an American blonde last night with 2 row (40%), pilsner (40%), Vienna (10%) and white wheat (10%) with tettnanger hops. Since I am BIAB and have crappy efficiency, I thought to myself "ya know, should really go for a parti-gyle 1030-ish Saison. So, after cooling the above wort over night...

My Fullers recultured from bottle conditioning was off. Fermented down to 1006, so there's got to be other beasties in there. Some off flavor and no hint of marmalade. Oh well.

I just finished the final koji and rice additions on 4 gallons of sake last night. At around 65F, it bubble through extensive headspace and spilled out overnight. Then I put it in a 50F fridge for the next 2-3 stage, and came home from work to find that also had spilled out. Hopefully, it's...

So, today for the first time in a long while, I will make the Machine House Mild clone. It really is a crackin' good quaffable beer. They just had their 10th anniversary last week with a couple of special firkins available. Anyhoo, tonight I am doing a split batch with 1. fullers yeast...

Made a house "beast yeast" with all the English yeasties in my library. Really just a dog's breakfast of what was in the fridge with varying viability, strengths & generations: S04 Notty Whitbread Fullers from the bottle Shepard Meene (from the bottle) WLP013 WLP026 Burton Ale Adnan WLP85 Essex...

@DuncB To be more clear. Photo is a top shot after taking off the air lock. Speidels are opaque, so not able to take a photo from the side to show what yeast action maybe going on inside. But, yes, Barm building time. ;)

There is a style called Nu Er Hong (女儿红). Traditionalists, create this yellow rice wine (huangjiu aka黄酒）when they bear a daughter. Bury the clay pots and the dig these up for the wedding banquet when the daughter is married off. I've got a sake going now, but thinking I should revisit using...

Well, F**k me dead. Made my first ale from Fuller's yeast reconstituted from a bottle that @Northern_Brewer "smuggled" in to the US of A. First off, Fullers from the bottle does not clump together like cottage cheese such as WLP002 / WY1968 / Pub do. These three all clump, look like a snow...

Hmmm, interesting thread. i just recultured Fullers yeast from the bottle and will put this recipe in the queue.

In a different thread, this blog from fullers was posted: https://www.fullers.co.uk/blog/beer-articles/yeast TL:DR, marmalade comes out at high OG levels.

Marmalade should come largely from the Fuller's yeast. I find the Imperial Yeast "Pub" fullers strain to be superior to WLP002 or the Wyeast equivalent. (I have a fuller's cultured from the bottle, but haven't brewed with it yet.) First Gold also has a description for Marmalade...

Australians have it pretty nailed with "a few 'roos short in the upper paddock." Texans: "all hat and no cattle" @Miraculix I bet you also appreciate "I **** you not" (and if you don't you should!)

I just discovered this massive thread. Going to have to try this. I lived in China for 20 years, and have had my fair share of rice wine. ;)

I just discovered this thread, and about to make my third batch of sake. Unfortunately, it looks like @Arpolis and @aiptasia both no longer post. Basic Brewing Radio just had an interview with Arkansas Origami Sake company, plus a much older interview with Bob Taylor (was this the poster...