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I'm currently drinking a saison brewed with yeast cultured up from a couple of bottles of Saison Dupont. Absolutely nailed on as the real thing. I didn't have much luck with the Saison Dupont Biologique dregs I've used, as far as the end result goes, definately produced a saison though...

The Mail is very, very absorbent, though.

Ask someone who know's the square root of nothing about anything a question, get a worthless answer.

I see they now sell a dried Hornindal Kveik.

I'm devilishly handsome without a beard, or so I've been told, but look as if I belong on a register when I have one.

Yeah, looking at MO yesterday, about £27, today it's gone up to £35-ish.

1) I added the enzyme post-fermentation 2) I just wanted something dry and lager-like, and as it had rice and maize in the grist and was fermented with a Kolsch yeast, I classed it as cream ale. It drank like a Bud/Miller/Coors. 3) It finished at 1.000.

I've used glucoamylase in a cream ale, and it didn't have any flavour impact I could detect.

I always watch ' No Country For Old Men' at Christmas, because nothing says Christmas to me like a captive bolt in the noggin. Plus, it's just a really great film.

I'd love to support the idea of a CAMRA-like organisation, but sadly I can't. I'd class myself as a bang average all-grain brewer, but the beer I've consumed at the Peterborough and Cambridge festivals in recent years has been dire. It boggles my mind to think that anyone from CAMRA thinks that...

Lucky Freedom Grapefruit APA please.

Pretty much. I just rinse the electrode between calibrations with RO water and dry with filter paper. Does your meter adjust with a screw or is it a push button calibration one ?

I'd guess the other sachet is PH 4-ish. I bought ten of each type of powder, but find the meter doesn't really require recalibration each time I brew, but the powder was cheap enough ( I got it from Aliexpress ), that I recalibrate each brewday anyway.

Redneck, please.

Most beers I've had at beer festivals. Absolute drain pour, if I'd have brewed them.

Count me in.

I'm in, thanks.

I made an English Pale ale with this yeast, and it's crystal clear, without using any finings beyond the protafloc in the boil. I wasn't 100% sure I liked the esters it gave to start with, but it's grown on me. Having a dry English ale yeast with any sort of character is a good thing. Grist was...

It should state the sugar content on the packaging. Add this as sugar into some brewing software with the rest of your recipe and it should give you a pretty good idea. By my calculations 2.5 Kg of frozen Asda Morello cherries gives you 287.5 g of sugar. You probably won't get 100% of the sugars...

I've used the yeast from Saison Dupont a number of times, and it was absolutely, 100% the real deal. However, the last few times I haven't even been able to culture anything up, so the brewery have changed their brewing process ( or I've lost my yeast reculturing mojo ). Great shame, as there's...