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I have cultivated a healthy amount of yeast from a bottle of Gueze that I bought in Waitrose. I'm a big fan of Andrew Morton's recipes and he recommends adding the dregs of sour beers to bought sour yeast. Is there any reason I can't just grow the yeast I have to full size and pitch that?

I've brewed with a 50/50 mix of Mosaic and NS and I loved it, as did my mate. NS is not to everyone's taste, however. I used just aroma steep and dry hop additions.

It was at 20c. What bothered me was it coming through a hose and my cooler, but I suppose they are both flushed regularly through with clean water.

I just had the most low stress brew day so far and as the last of the wort went into the fermenter, I unclipped my cooler... and as the hose popped off a big slurp of water from the hose landed in the cooled wort. The brew was one of those hoppy IPASs with no additions until the wort had cooled...

Yes, parking was a nuisance. Yesterday I realised I'd miscalculated how much grain I had and having Dave there meant I could go and get some and still brew today. Unfortunately, that kind of customer is obviously not enough to keep him going and realistically, the internet offers choice as much...

My local home brew shop, Dave's Home Brew in Worcester, is closing after three years. It's sad for me because my wife foolishly got me into home brewing after popping in there. I tried to get my grain and extract from him and bought some equipment but like most small shops he couldn't stock...

Thanks, I won't bother then!!

I went to school with Dave Wakeling, who was the lead singer of the Beat. I haven't heard any comment from him.

There is a small Malvern Brewery called Friday which sells bottle conditioned beers. I am going to have a go at culturing some. Does anyone have any idea what yeast they use? This bottle is Summer Hill which is a lowish ABV pale ale.

How many pints would you be happy with the pilot of your next flight having before they took your children on holiday? What makes you any safer driving your car after the same?

Mine is slightly sour, too. I made a small beer , about 2.5%, with the same yeast. I didn’t notice pellicles but to be fair I had a stinking cold and wasn’t paying much attention to anything. That is also slightly sour too. I’m cheesed off because I’ve got a lovely big batch of rinsed yeast that...

I suppose I should ditch the yeast harvested from this batch...

Fantastic thanks, guys.

The problem is that normal 12/15mm hose won’t seal on the 10mm pipe, even with clip and 10mm pipe won’t fit into a hozelock fitting.

I made myself a chiller from 10mm copper pipe a while ago and it has worked fine until the 10mm hose I had jammed over it split. I tried using 12mm hose with a hose clip but that didn't work. Has anybody got a simple way to do this?

I'm not a glass half full kind of guy and I've always been concerned about those products that say they kill 99% of germs so I find sanitation monstrously stressful. This will only make me worse.

That's interesting. Once in the fermenter, I left it for three weeks in a fridge at 19º. I didn't open it so not sure when the infection could have got in?

I had the same stuff floating on my last brew, which also massively over attenuated. However, it is clear as a bell and tastes very good.

I checked the hydrometer, it was reading OK in plain water. The story of the brew is slightly complicated. I used 2kg MO and 500g Vienna to make a ten litre brew, with a minimal sparge, so that I could make a small beer from the second runnings. Mash was at about 64C for an hour. The yeast...

I recently brewed using harvested Wyeast 1028. OG was 1.046. Expected FG was around 1.013, actual was 1.003. I fermented for just over two weeks at 19º. I was concerned it must be infected so I tried the hydrometer sample and it tastes fine. Maximum expected attenuation for this yeast is 77%, I...