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Haha. I've been doing some reading, there's not much out there other than the Yeast Bay's description. I wrote to them asking for some advice. One of the other yeasts I got was WLP099 Super High Gravity Ale, so am thinking of making a barleywine, fermenting on the warm side to get more...

I received this in Brew UK's yeast lucky dip. It sounds really interesting and was wondering if anyone has used it before, and if so do you have a recipe to share? Thanks.

Whilst of course I love a bit of drama :laugh8: I do agree it's unprofessional and maybe not the best way to handle the situation. I understand the frustration of getting a client to pay but I don't think I'd do this. I am interested to see what B2B have to say.

That's interesting, I've noticed if I don't rehydrate my dry yeast there is a long lag time. Anyway, I echo everything @MickDundee says in that a starter is almost always a sensible idea with liquid yeast. Your beer will probably be fine though.

I find a well aerated wort usually leads to lower lag times. But that being said, how old is the yeast? Also do you rehydrate your dry yeast before pitching?

Mazel tov, I think I judged that beer, it was really good! I was on Vienna lagers and then got moved to schwarzbier. Which brings me on to: I think I mentioned I tried to avoid doing schwarzbier because of the dark beer competition next week, but fate would have it I got put on that category...

Yet another update. The beer fermented out really quickly which is a good sign but I left it for a bit longer just to make sure. I bottled yesterday, was tasting great. It seems the starter really helped.

Ah you beat me to it!

I'm hoping to have something to enter. I've got quite a few beers lying around but need to figure out how to get them into bottles.

Thanks to everyone who has submitted their beers so far. I currently have 13 for this competition, more than I thought so I'm gonna see if anyone is around to help me judge. As mentioned judging will take place weekend of the 12th, so if anyone is considering submitting there is still time to...

Yeah, it would be really good to get a UK source of kveik yeast.

Something to take into consideration is tap water is variable, so sometimes it can be harder than other times, or have different levels of chlorides and sulphites etc. On top of that, as you say, the hops could have had a higher than expected AA. You could use a Salifert alkalinity test kit to...

stale

That would be awesome. I'm happy to do a swap as well. I have in bottles a Belgian blonde fermented with wy1388 Belgian Strong Ale yeast which I can send in return. (I also have other beers if you're getting tired of Belgians!) The recipe is: 3.5kg pale malt 3.5kg pilsner malt 300g caramalt...

I don't remember this beer too well, but if I said it tasted good I probably cultured the yeast "properly", meaning I put the dregs in a small 1.020 starter and grew from there. I can let you know the steps I took if you want more information on making a starter? Definitely experiment around...

Ah sorry I misunderstood. I took a gravity reading and it was almost fermented out, so something has been fermenting it! I brewed a schwarzbier today and put 4L in a small demijohn and added a small bit of the starter to see whether it's Skare or not.

Gravity is probably 1.040, it's 50g of DME in 500ml of water. There's no krausen to suggest fermentation. It's really bubbly but I'm not sure if that's CO2 from fermentation or just bubbles from the stirplate.

Another update to this. Yeaster Bunny sent a new sachet of Skare which I put on a 500ml starter with a tbsp of bread yeast. It's been 2 days and no sign of life :(. I don't know if I'm just very unlucky or there has been changes on importing things.

Haha, so far yes! Although I think there are more on the way now.

I think there's a fermentation regime for bread yeast. In Historical Brewing Techniques by Garshol he talks of some farmhouse brewers using bread yeast and how they ferment with it, but I don't really remember what it was. Also something to consider is how it's kept. From lab to our brew...