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Much obliged, Baron! What could I expect if I did over-pitch? Would it just taste excessively yeasty or are there other side-effects? I'll probably go the pack-and-a-half route Ta - Jim

Evening all, Some of my recent brews have been dogged by poor final-gravity readings and have turned out beers that, while quite drinkable, have been a few points down on the estimated ABV. For my last batch I made a yeast starter and that seemed to solve the problem but I don't always have the...

I also have WYEAST for any starter! :-) I would normally re-hydrate the yeast and have never had any major problems with dried yeast but wondered if there was any benefit beer-wise from a starter.

I'm hoping to an IPA next Saturday with an OG of 1.051. I have enough dry-yeast to do the job but I wondered whether there is any advantage to making a yeast starter simply from the perspective of better beer? Thanks in advance - Jim

Thanks for the recipe, Baron - one question though, when would you add the sugar?

Thanks for the replies, guys, as always, much appreciated! Apparently this is indeed the reason the brett is recommended: it mimics the yeast that would have been present in the barrels. The guys who came up with the recipe seem to have put it together based on a history book and I suppose...

Hi all, I'm looking at brewing an old Burton IPA and stumbled across this recipe: https://beerandbrewing.com/a-recipe-for-historic-burton-ipa/ It makes use of a brettanomyces claussenii yeast strain in the tertiary fermenter but does anyone have any thoughts / suggestions / experience to...

A Russian Imperial Stout based on the recipe here: https://beerandbrewing.com/the-dementor-imperial-stout-recipe/ Missed the OG by a bit (1.087 versus 1.105) but it should still run out at 8.7%(ish). It's also the second run-out of my Brewjacket Immersion Pro.

Bottled, I did anticipate some explosions but nothing! Spent two weeks under the stairs and the gravity still read 1.026, give-or-take, when I poured my first bottle. There's a slight yeasty off-taste and smell but if it's left a few minutes to breathe it clears-up. Weird 'cos it's probably...

Second taste of my own London Porter, not quite as strong as the Fuller's beer it's based on but quite delicious, even if I do say so myself! :-)

I mashed at 67c but I wasn't aware that mash temperature could have so much impact on the fermentation? The wort was well aerated and the initial fermentation was very vigourous (it even flooded the airlock and there was a fair few litres of head space to spare). There doesn't seem to be any...

Hi all, I'm hoping to brew 20 litres of Imperial Stout with an estimated original gravity of 1.070 and a final gravity of 1.017. While doing so I'm also going to make my very first yeast starter and I was wondering if I would have enough yeast with a single WYEAST 1028 London Ale smack-pack or...

I've recently brewed a barley-wine with vanilla and it's turned out OK. I scraped a vanilla pod into the secondary fermenter (4L), chucked the empty pod in for good measure, covered them with vodka for 24-hours then decanted the beer on top. I let it stand for two weeks prior to bottling. I did...

Thanks for your advice everyone, much appreciated. Ta - Jim

Evening all, I've just bought myself an Immersion Pro but the instructions state it can only be cleaned / sanitised with none acid-based cleaners. Can anyone recommend a suitable, ideally none-rinse, sanitiser? Much obliged in advance - Jim

I've been brewing for about three and a half years now, initially small, 4 litre batches from kits but graduated to 20 litre batches after getting some proper gear last December. Now I'm confident with my new equipment I'm hoping to make more interesting brews, particularly using flavourings and...

Nice one, Zephyr - I think I'll use the yeast, just to be on the safe-side. I want it to sit for a few months before I touch it (or at least I'll try my hardest not to touch it!) and the last thing I want is to wait patiently for six months only to find it's flat!

Hi foxbat, Zephyr259, Thanks for the response. I have been researching an imperial stout that I'm hoping to do, hopefully conditioning it over oak chips for a few months so I've stumbled on the potential need to re-yeast purely by accident while doing this. While scouring the forums a few...

LeeH, foxbat, many thanks for your replies. If I was to err on the side of caution and use yeast, how much would you recommend? There's 8 litres to go in ~24 330ml bottles? Thanks again, guys. Ta - Jim

Hi all, I've just finished fermenting eight litres of Barley Wine which I brewed last Sunday (the 5th). I've racked it to a secondary fermenter (well, two, actually, one with cacao nibs and vanilla, the other without) and I intend to leave them both for two weeks as per an article I read when...