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I burned my Makita two speed + variable drill out (‘replaced with brushless). But now I use this and it rocks. I had this drill for mixing paints and concrete.

So I’m brewing two batches of my Crouch Vale Brewers Gold this week. Essex yeast version will have to wait to if it’s ever made again. I’m doing 26L with 1469 and another 26L with either 1099 or S-04. Strangely, my opinion on S-04 has changed for the worse lately. I guess I was getting lazy...

I’ve been trying to research my alternatives to “Essex” (or more specifically derivatives of Ridleys) - at least those available in the USA. See a lot of mentions for 1469 Yorkshire - but I’ve used this a number of times and don’t think it’s that similar. Others mention 1098 London but that...

Well I can forget Real Brewers Yeast (RBY) - they seem like a defunct company after trying to reach them a few times. I guess I either risk ordering some Essex yeast from the UK (and the summer heat of DHL planes and vans) or wait for White Labs to do their seasonal release (guessing December?)...

True - but I was sold after chatting with Dave M. I was buying malt that oddly was from my old home of Ipswich, UK (Muntons, Simpsons) but had been on boats and trucks for 5500 miles and taking up to a year! This stuff you can see being floor malted through their windows while you drink in their...

I did order some Brewers Gold already - says a clone of English and Canadian (?) Also, here is the yeast I am thinking about - says Ridleys based. A lot for my 26L batch - but maybe I can save for short while to remake another. Looks like year-round availability (since its for the industry not...

My local Maltster has good fresh pale malts. I have both Gallaghers Best and Maiden Voyage. I made made a Japanese rice lager with the latter (Echigo Clone) so it is light (2.5). https://admiralmaltings.com/malt/

After a trip back home (Ipswich, UK) I am trying to put together ingredients for a Crouch Vale Brewers Gold. Can’t find a shippable UK (or German) version of the hop so the US Brewers Gold will have to do. I can get some Essex yeast - albeit in a 1BBL liquid size which would do me for four...

For SF Bay Area we have Oak Barrel!

Sort of related; Toronado, one of the only bars in San Francisco to serve real ale (with beer engines), is up for sale. They used to sell Magnolia cask conditioned ales (when Dave was head brewer). Cherished SF bar listed for sale as owner to retire after 38 ... SFGATE https://www.sfgate.com ›...

So some updates; my sparkling tea was not bad. flavored with grape juice and white wine and carbed to 50psi. my kombucha first batch was ok - I used "Lord Bergamot" as I only drink green tea and did not know this was actually an Earl Grey (clue in the name! doh). So 2F carbing was a bit...

On to F2. Shooting for about 20g of sugar per bottle (what 30ml of simple syrup would contain) but trying grape juice, white wine, and Pom juice. One I try force carbing at 40psi and shaking. Oh, these bottles are 700ml/24oz. Guessing you were using 16oz bottles? Might need to add some sugar.

Thank you! I was not sure there would be enough active yeast in each bottle (compared to beer) to keep consuming the sugars. Do you give the 2F a few extra days at room temp?

Hi, been brewing British cask-conditioned ales for a few years and looking at making a low alcohol fizzy tea or kombucha for cocktails. Got my first batch of kombucha at Day 6 right now - although looking at these "champagne alternative" drinks they are generally heavy on white and green tea -...

I liked my peaty version of McEwans Champion. It was a 20L batch and I used 32g of SImpsons Peated Malt from Brewmaster. I've add a little of it into a couple of other beers too (maybe 25g in 26L batches).

Glad Pub is back in production as I just dumped my yeast slurry and kegged and primed (1g/L) 31L yesterday. I added some isinglass as I forgot the Irish Moss. I usually give it 10 days conditioning @ 17C then 5 days at serving temp (10C). It will be replacing a Adnams Ghost Ship clone on my...

Jus finished 16 gallons of beer to get through before I brew again... I guess I'll be saying goodbye to A09 until Imperial gets on top of their issues! In good news, the 4mo yeast did get the job done (says 80% attenuation - prolly 75%) It might be fun to experiment with drying this slurry...

Sorry - this was referring to the laymans "wash" mentioned in various yeast-makers and homebrew guides/videos. i.e. repeatedly add water, agitate, refrigerate ,and decant off the cream.

Well, I missed my very narrow window for top crop it seems as the krausen disappeared during today (open ferment for first bit) and it's down to 1.011 in just 30hrs. Will see if it gets to the calculated FG of 1.006 but seems close to flat - maybe a couple more points over the next week. The...

I've got this half-way fermented right now. I struggled to find a place to get A09 and my LHBS all said it will be not be available for a while. It got me thinking about top-cropping some. Never tried to harvest yeast before and I just finished a brown ale last week so doubt I'll brew for...