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Thanks Steve. Fingers crossed this time. Do you intend to pitch direct or make a starter with it?

Did you use grain / yogurt / swanson capsules to sour or a specific kit as above?

This all sounds interesting and is something i've been meaning to do for a while. I want to do as above but on a smaller scale whilst my main fermenter working on another project. As I only want to do a 5l batch, I would rather not spend on the sour kit. Anyone have success with a live yougurt...

I think it will be absolutely fine. As you say, kolsh yeast give off more fruity esters anyway and is part of the style. I've only ever brewed a kolsh at 15c but have heard of people doing at ale temps with good results. If you're also adding lots of hops, it will add an extra dimension. If.you...

Don't think mine came with calibration solutions either. Just order the powder ones which are cheapest. Personally, I've found the pH tester strips (4.8-6ph) less hassle and good for a rough idea that pH is in the correct range. Don't require extra faff on brew day.

I think it should be fine. You would need a higher temperature to actually kill the yeast. You're more likely to produce a higher amount of fruity ester flavours. Not necessarily a bad thing at all. Also depends on how quickly the temp then dropped after pitching to normal fermentation...

General consensus is that these are fine although require calibration each use.

I think after 10/20 mins at 80cyou will have extracted all the flavour from the hops that you will get. You could leave for a little longer but after that you won't benefit from additional flavour or aroma. If you then want to add additional flavour and aroma you could dry hop later. As far as...

You could wait until the wort in the kettle has dropped to 80c and then add hops to the kettle. This way the additional bitterness is negligible (look into whirlpool additions - brewing software will tell you the IBUs being added which are going to be very low compared to adding at end of boil)...

If you've adjusted the alkilinity as needed to suit the style I wouldn't worry too much about the PH. I had a cheap PH meter and found that the extra steps to calibrate every time was just not worth it to me. Having said that, it is worth testing the PH to confirm that your adjustments have...

Do you know the alkilinity of your water? Have a read of this before tackling water treatment.

That's what I do with lagers. Wish I had space for a beer fridge.

Once it's carbonated and then stored cold it should become compact on the bottom of the bottle. Depending on temperature outdoors, after cold storing for a couple of weeks, consider getting as many in the fridge as you can for another 2 weeks and after that, the longer the better!

I would agree with the above, it will certainly store fine for a long time if kept dry and in an airtight container (malt) with hops in the freezer. If you still want to get rid, I would be happy to collect from you

1.014 is within the range of a normal finishing gravity. If it's all grain, than its possible your mash temperature was slightly too high. If it's a kit brew, I believe they can sometimes not attenuate all the way sometimes. For example, if brewing a stout or a bitter, it's common to aim for a...

You can get similar called an Ispindel which you need to put together yourself. The parts cost about £30. I guess the 4x markup for something already made for you is labour, profit (manufacture and resaler), import fees potentially, warranty etc. I bought an Ispindel from someone on Jim's...

This is the lager right? Yes I would allow temp to rise up to 18-19c and hold for a few days. If you're needing to heat to raise temperature, allow a degree or two per day.

What type of keg? Is it the easy kegs / mini kegs that you can often buy in shops with beer in or are you meaning a proper keg? For the easy kegs / mini kegs, 12g table sugar is about the maximum they can take. For dextrose, up to 14g roughly.

Haven't tried M44 but I think it will be very similar to US05, as in both are neutral to allow the hops to shine. I've moved from US-05 to the CML "Five - US Ale" yeast for this type of beer as it's cheaper and does the same for me.

Did your hydrometer read 1.000 in water?