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That does not sound good. What bottle did you propagate it from?

I'll see if I can find out more. Maybe it was a more mineralic smell from who knows what combination. Just found it interesting that this one chloride-heavy test beer gave much more noticeable results than the sufate-heavy beer. I tend to notice some apricot notes in canned Guinness once I get...

Regarding the water discussion, I can add that I once brewed a Stout with 200 ppm of chloride in the brewing water and found this quite noticeable as an actual chloride smell. It was barely noticeable, but started being similar to commercial swimming pools. I only once did a beer with 400 ppm...

I would go with the current recommendations which @Northern_Brewer provided. That said I do not do much with my water, which has quite a high alkalinity. I either use a bit of lactic acid or acid malt, or I boil water the day before and let the chalk precipitate. The latter is something I do...

I might have misunderstood them back when I watched their videos on cask ale, but the way they mention it in this video for example, I just took it for granted that this definition is their requirement for the Marque

Then you might also want to try WLP007. Also, keep in mind I have rarely used sugars so far, so my experience with any yeast is more on the sweet side compared to those who use a nice invert regularly. Regarding the dropping of sugar from many recipes since the 90s, I noticed that Cask Marque...

@Brooothru I always experienced A09 and the original Fuller's as average attenuators in the 75% range. Sometimes they give rather sweet beers compared to some other yeasts like Wyeast 1469 and Nottingham.

@Brooothru If you want the flavour of Verdant, but a second strain for more flocculation, simply adding a bit of Notthingham will probably be easiest. Pub would only make sense if you fear the attenuation of the Notthingham will be too high.

For that reason I always used Imperial A09. In a side by side with the Fuller's from the bottle I could taste no difference. I find the Fullers yeast gives a blend of orange marmelade and some honey, while WLP007 (Whitbread Dry) gives only orange.

When I recently propagated the yeast sediment of a bottle of Fuller's Bengal Lancer (here called India Pale Ale), I found the yeast giving the same flocculation as the commercial strains. The yeast did not show this during the first two starters though, only at the third starter and in the final...

Sambrooke's brewery use Boadicea as aroma hop and their Best Bitter had a really nice raspberry-grapefruit touch.

@Northern_Brewer Thanks a lot! Will have to do some tests, because I have all those hops here but have not used them much yet. First Gold only in the last 10 minutes and was quite underwhelmed. Target is the one I used often so far, and for me it seems to give a very clean lemon flavour, both in...

Thanks for the tip, but that really does not sound like a specific information on how to retain orange marmelade aroma from Admiral. Might be late boil addition that gives this, might be dry-hop, might be anywhere in-between. Or not at all, if the description just gives the aroma from the raw...

Nice to know. I have some Admiral at hand but have only used it for bittering so far. Unfortunately those descriptions never tell you the timing required to get that aroma.

WLP007 also generates orange flavours. In my opinion even more than WLP002, though I have not yet had time for a proper direct comparison. I had beers from the brewery Wold Top recently which are full of orange marmelade flavours and they gave WLP007 as their yeast. My Fuller's parti-gyle...

@kmarkstevens For that you need to take into account that Fuller's uses a constant amount of yeast (ml yeast per hectolitre) which means that the actual pitching rate (ml yeast per hectolitre per gravity) varies among their brews. The Chiswick Bitter has roughly double the pitching rate of the...

Lots of yeast give the fruits that @tracer bullet is looking for. Red berries are from Gale's yeast for example, Wyeast 1332 or WLP041. Orange is from the Whitbread Dry Strain and Fuller's

I did not put that part in quotation marks, so you failed ;-) @Erik the Anglophile The sentence was correct, but the word is Kräusen, not Kreuzen.

Pretty sure that's barm, except if you'd like to write your whole post in German? ;-)

Damn it! Thought I'd got it.