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Yes that's it. I have used this yeast one more time. With temperature raise and with little corn sugar after high krausen I achieved 72% attenuation with this yeast. The result for a mild were pretty average though.

Boil or pasteurize?

The intention of using honey is to promote the dry crispy finish while using other malts to promote sweetness.

If I move the honey to primary after high krausen? I am using vienna and biscuit because I dont have enough MO in hand.

Percentage of MO is the maximum amount in hand right now.

Hello there, This week I am brewing an English Brown Ale and here is the recipe. 54% pale malt 2 row 22% marris otter 6% Amber malt 3% biscuit malt 3% vienna malt 2% Carafa 3 special roast 2% melanoidin 8 % honey (not malt) to achieve OG: 1,047 The yeast will be London ESB Hop...

Hello, I ordered some dry yeast but the shipping company had to leave them in the car. The temperature in the car was 38 degrees celcius for about 4 hours. Is the yeast still good to use or no?