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Chippy - no wonder you think that if you rely on sources that lie to you. You need to change your news sources. It's clearly nonsense - road transport accounts for 11.9% of CO2 emissions, shipping less than 2%, so there's no way a fraction of the world's ships could emit more CO2 than all the...

Nah - the concept of "invalid stout" being good for you goes back to the 19th century, before Mackeson invented milk stout just before WWI.

OK, that sounds like the EIA is out but all of the others could bring something useful (and don't underestimate the importance of management even if you're running quite a small business of you're own), it's hard to know without more detail on the management and processing modules in particular...

Hurrah I think this comes down partly to why are you doing this - is it to make better homebrew, is it largely for pure intellectual interest, or - given that it's presumably costing you some ££ - do you want to get some career benefit out of it? And the other consideration is how hard you want...

Well the thing they go on about is as per their manifesto "to protect our pubs we will maintain our Brexit Pubs Guarantee that means the duty on drinks on draught, such as beer and cider, will be less than in supermarkets" Which sounds really impressive until you realise they trimmed it by 10%...

I think that just proves how generic her lyrics are, that they could have come from a homebrew forum.... 🤣

I hesitate to get into this because I too am not the target market here - but in general these days, if there's something you can't work out how it's got so popular, then it's probably blown up on social media. And in turn social media is now so interwoven into what it means to be famous that...

Hmm - not so sure. Beers like TB don't have much visibility in the US, and possibly more importantly don't fit US prejudices about what Belgian yeast "should" be like, in the same way that the US yeast labs largely deny the significant role of phenolic yeast in British beer.

From memory Ted Bruning's book goes into this. I haven't got my copy to hand but I **think** the alcohol production side has to be licensed, and then you claim back the duty when it gets turned into vinegar (if only the same applied to certain cask pubs....) So it may make sense to get a local...

Obvious direction to go is New Zealand - Nelson Sauvin with anything like Riwaka, Nectaron, Motueka - or Strata. Personally I've never had a hazy that was improved by using Voss, and several that were ruined by it so my personal taste would say - don't use Voss. One of the 1318 London Ale...

Wine yeasts are not "neutral" in beer, as they are generally phenolic ("Belgian") - so the opposite of neutral!

I think you've learnt one of the most important rules of homebrew, which is to always have a pack of a fairly neutral dry yeast kicking round the fridge just in case. Dry yeast has a long shelflife - in the real world, the half life of yeast from the big manufacturers is something like 10 years...

HBT has a thread on BR-8 - it seems to be OK, without thrilling : https://www.homebrewtalk.com/threads/fermentis-br-8-dry-brettanomyces-experiences.726844/ Certainly for me, claussenii feels right with British styles - Brux can overwhelm things a bit. And my experience is that a 2:1 blend of...

Ron Pattinson has written quite a bit about Fowler's 12 Guineas, in the early days it had such a high OG that the *FG* was 1.060 or something mad like that. Hmm - it doesn't identify as such, Robbies call it variously a strong ale and a dark ale. Since I see you have the Adnams Old Ale in...

At one point there was only one left - Fowler's 12 Guineas (ie "252/-" in the shilling system) - which ended up in the hands of ABI, who contracted it out to Heriot Brewery and then Belhaven, so the Belhaven Wee Heavy is arguably the One True representative of the "style" (such as it is, it's...

Not 71B, it's a rare exception. 7 years ago (!) I put together a list of killer and phenolic status of wine strains as best as I could find at the time : https://www.homebrewtalk.com/threads/from-the-lab-wine-yeast-pof-and-killer-status.648095/

You still saw Golden Ale in 1952 : https://barclayperkins.blogspot.com/2015/07/lets-brew-wednesday-1952-strong-golden.html But in the modern sense I suspect there's a BJCP influence, as they lump together our beers with eg Aussie ones. In the case of Spitfire at least, that was because they...

Golden ales were a thing in 1888, so probably date back to at least Victoria's Golden Jubilee in 1887 :

Well at a company scale, >90% of Lallemand's yeast production is bread yeast, the brewing market is just gravy for them. Bakers are a much nicer market in some ways as they can't repitch, but slimmer margins. I don't know what their split is within brewing, but I think you'd be surprised how...

I wonder if they're doing that for contamination reasons? It would be easier from their POV if everyone bought Farmhouse instead. But yeah, M29.