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I was thinking 3 maybe 4 at most. But I think S-04 and fullers is a good one. If I want to get a little more fruit in there I may add some New England yeast. It will be interesting about your yeast collection endeavour, that stuff is great. I have been tinkering with growing hops but it's a lot...

Here is the first of the mosaic water. It tastes like hoppy water! It's probably too much hops. Should probably drop to 1g/L. Or cold steep. Maybe dropping a hop bag in the keg will be better.

Yeah a house strain for bitters and milds only. I do also like verdant in hoppy beers just not bitters. Never tried it in a dark beer though. That's a good idea for the starter. I can make a starter of both liquid and dry and go from there. I don't know if it matters and maybe only for the...

Yeah I really think the issue is headspace in plastic, which is why I don't worry about it in cornies.

Also in a recent mild I brewed I used T-58, I had an older pack sitting there and figured why not give it a try. At the very least I might end up with something like a de struise. But I am hoping to add it to the mix. At some point I will start to work the ratios, it's very difficult with...

I have done this one, the bitter was very good although it's hard to understand the difference without comparing them side by side. I will do this again and build up a house yeast. A couple more I wanted to add to the mix was Timothy Taylor's and the Llalemand New England yeast. And also open...

Funny this was one of the things I used to steer away from based on some of brulosophies articles about headspace. Seems to be clear people prefer less headspace. Now I ferment in cornies and only brew 10-14L batches...

And the novalager

Whoops a half drunk Belgian pale. Need this keg cleared.

It's wild, one of the other reasons I am not a big fan. You need to keep it at 16c to make it a reasonably sized krausen any warmer and it always blows.

Speaking of which found some out of date NE yeast at the LHBS for half price and bought 4. Getting a big starter kicked off, I am going to use it for a bitter and a hazy.

I applaud them for being the only ones to serve beginning at 9am. A pint and breakfast is a dream. Especially after a long run or ride.

The few times I have used it I remember it being very fruity and relatively clean as a yeast. Maybe even a tad tart. It also drops clearer than verdant in a neipa. More refreshing I would say. I wasn't very happy with verdant in a bitter it was similar to tim taylors and has that smooth earthy...

And a bitter, need to get another batch of this going

If you can find it, it's a fantastic hop for west coast IPAs or would work well in a pale ale. I mixed it with some centennial and it's like a Citra without the tropical dank it sometimes gives. It's very citrus forward with some pine and does not have much herbal or floral character cascade...

Your making me thirsty! Last time I was there I rode in from Hawes and was knackered. I had a couple of pints at Olde Fleece, probably Black sheep but it's been so long I can't remember anything but enjoying those pints.

The last bottle of summer Citra wheat I brewed last June, I am still amazed how much Citra aroma I get from this, is it the wheat that helps keep it fresh? And clear!

I suggested this to H, it's perfect timing for marzen.

10 bags of minch malt! I only wish.

I would get a pack of fermentis f-2 and open your bottles and sprinkle a little in and recap. If you added the right amount of sugar the yeast should be able to get some carbonation in there.