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If a local brewery can give a unique yeast then I’ll maybe have to check a few out near me but equally top cropping a decent liquid yeast as others have mentioned is good too and can save money on further yeast purchase especially if you enjoy a particular style which really suits that yeast...

I used both depending on what I’m brewing. I’ve tended to use liquid yeast if I’m after something specific - just made two Belgian style beers so went for Belgian liquid yeast strains for those. I have some dry yeast for a big stout I’m planning - I can buy three packets of dry for the cost of...

There was a mishap with an order and they had the missing part out to me the next day. Very impressed as always.

I was gonna say sounds like the CO2 has been absorbed. Better than airlock suck back!

7 day lager. Not 100% correct. Smells right, wee touch of sulphur, some odd mid palate thing going on, ends ok with some malt flavour . It’s as if Zack Synder did an edit of my last Helles. I used the Mangrove Jack M84 so not sure if the yeast is doing something here? Certainly worth another go...

I've been able to grab some M42 for the brew day so I'll proceed as planned with that in place of M15. The M15 won't go to waste though and I'll see how it fare's maybe doing some split batches over the coming months on an Amber Ale, an Irish Rye Red and an Altbier!

The description sounds interesting and I might alter the recipe to be less imperial and more big stout. I’ve been meaning to do a brown ale Janet’s Brown Ale has been on my radar so that might be an option?

I used the M42 in the original brew but was thinking the M15 might add a bit of character based on its description but I've totally overlooked the 8%ABV! D'oh! I could add more water and make a slightly bigger batch, taking the ABV down a bit or maybe just go with an alternative yeast...

Some advice or input would be appreciated I was thinking of using Empire Ale yeast, pitching two packs in a 12l batch of Imp stout. I'm mashing in at 65.5c I'm aiming for a SG of 1.102 and an FG of 1.022 Basically I'm re-brewing an Imp stout I made last year which was barrel aged but I never...

You’ll likely have to adjust for the pressure but if you’re starting gravity is say 1.050 and you pressurised the corny you could maybe work out the difference the pressure adds?

So my pressure pale ale turned out just as I’d hoped (and hopped)! Hazy ‘bright’ and a lovely aroma with a nice bitterness. Not to dry but enough bitterness too know you’re drinking a beer not a fruit juice.

I don’t think anyone is claiming it’s necessary or better but just another facet of the hobby to try if so inclined. If the most someone gets out of playing with a pressurised set up is non-oxidised NEIPA and hazy pale ales and that was their goal then that’s something. It’s likely the “haze...

I've just made a batch and it was a quick turnaround, it looks bright (hazy 'bright’ as opposed to clear bright) and it was all done under pressure/closed transfer. Is it a necessity? No! but with any new hobby it's good to try out a new process/technique and one which I hope to experiment with...

Back in the 80’s when we would pop along to the local and paly pool eat crisps and drink cola while the parents and their pals drank pints the bar keep had a device in his sink which had two brushes pointing upwards. He’d plunge the pint glasses into very hot water give the good Scrub with an...

Hi from East Lothian!

Hard to capture the colour as my tiny kitchen is quite dark. But I’m happy with how this first ‘experiment’ has turned out. It’s a first brew recipe so my next few are going to be a couple of tried and tested batches remade under pressure. A lager as I said, an imperial stout and maybe my Altbier.

Well I cold crashed mine two days ago and transferred it last night. Had some niggles with some new liquid quick connectiors but nothing a little brute force didn’t fix. The beer looks bright and fresh, tasted clean and has good flavour/aroma. 7day turnaround but more importantly a nice tasting...

It's my understanding that this is the reason it's good for high pressure/high temp 'fast' lagers rather than ales and such.

Double post!

In my case I’m using a spunding valve but didn’t think to set it lower to release the excess over and above as I put the wort in at about 1bar but it’s naturally risen. Thinks it’s tweaked to release the excess now!