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Yes that's the idea. It sounds like a shortcut where you would normally kettle sour.

Lallemand has recently released on of the few dried yeast wild yeasts to the market: Philly Sour. from their website: WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. (Patent pending N° PCT/US20 18/043 148)...

Today I came back from my holiday. My dark hybrid beer was in my kegerator for 3 weeks, sort of a pseudo-lagering. the sulphur is completely gone, its crisp and neutral - indeed lager like. The beer also has a nice malty flavour and it ends crisp. a really nice beer! Its nice to brew 2...

A good place to start are the trappist breweries like Westmalle, Orval, Achel, Westvleteren, Rochefort, and Chimay. Excellent examples by style: Witbier: Hoegaarden, Blanche de Namur Saison: Saison Dupont, Blaugies Blond: Brugse zot, Moinette Dubbel: Westmalle, Brugse Zot Dubbel Tripel...

Air getting out also means air getting in. Some breweries ferment in an open fermenter because the oxygen stimulates ester production. It could also lead to oxidation of your beer. I would double check the seal next brew and don't skip the airlock - this is the most failsafe way to ensure good beer.

No worries - this is what the forum is for ;-) This is an example of a company in the Netherlands that is selling fresh / wet hops in a can (Hollands hophuis). You can send them a message if they sell in the UK / Ireland or ship from the Netherlands. Their website address is Hollands Hophuis...

It sounds like the fermenting bucket was not airtight. Is it a plastic bucket with a lid? The airlock is basically a pressure relief valve. If the pressure can escape more easily elsewhere (a not sealed lid for example) the airlock will not show any activity.

I believe you have bought whole cone hops - as this is how they are typically sold (vacuum packs). The hops on the lefts are whole cone hops / on the right you see hop pellets: vs fresh hops also known as wet hops: As you can see the fresh hops are more springy / are bright green / have a...

Fresh hops or wet hops need to be used in the same 24 hours as they were picked. But I do know some companies sell wet hops that are canned. How did you get kilos? It's too early for hops to grow in such quantities unless you are in a really warm climate. The biggest issue with fresh hops that...

Rubber is not a flavour I recognise. In other beers at my homebrew group it most often had to do with yeast health (burnt rubber often indicated autolysis). Could it be that the strain you have is not pure and you are pushing some poor strain to absolute extreme temperature? I love that there...

I had a recent double brew day using kveik yeast; here are my experiences The first beer was a NEIPA (about 6,5% ABV) 75% Pale Ale, 15% Flaked Oats, 10% Pale Wheat 15g x 3 (Centennial, Mosaic, Hallertau Blanc) Boil 10 min 50g x 3 (Centennial, Mosaic, Hallertau Blanc) 30 min hopstand @ 75 °C...

I got up early this Sunday to finish my brewday early. Next, it started to rain and I had another brew. And so it goes.. 19 liters of Kveik NEIPA (Centennial, Mosaic, Hallertau Blanc) 19 liters of schwarzKveik (a fantasy user-upper; sessionable beer made with pale ale malt, golden naked oats...

This is a bit of a broad question. Equipment-wise you will need the same as any other beer. Lagers differ from ales mostly in terms of fermentation, as they are bottom-cropping, typically ferment at lower temperatures, and are lagered (store for an amount of time at low temperatures). So you...

In a keg-to-keg transfer you would vent most of the pressure out of the receiving keg. This way you can push the beer with very low pressure from one keg to the next. I guess this is quite similar to your fermenter to keg setup. I would personally not be very keen on pushing beer from...

I think the bigger issue could be oxidation. The agitation when transfering flat beer to carbonated beer will not be good for oxidation; and a closed transfer to a pressurised keg is not really possible. Perhaps you can buy smaller kegs (I know they have 5 liter mini kegs) and daisy-chain them...

I've used Kveik (Lallemand Voss) once now for a pale ale with Hallertau Blanc hops. This combination is great as the Kveik yeast kicks a lot of orange flavours, and the hops grape/gooseberry flavours. It ends up tasting a bit like grapefruit ;-) I have the fancy Grainfather conical fermenters...

With Saisons simpler is better in my opinion. My go-to recipe is 90 percent pilsner / 10 percent malted wheat. Spelt is also a malt that works really well in Saisons. Replacing Pilsner with Pale ale malt should be fine. Since the star of the show is the yeast and dry-ness I would stay away from...

It's great that Edinburgh airport has a Brewdog bar - but that's not very useful if you are stuck at Birmingham airport where there was only a WS now is it? As mentioned I would have preferred to buy a pint elsewhere - so hopefully more airports get Brewdog bars. In general I would welcome some...

I actively avoided Wetherspoons after their aggressive campaigning around the Brexit referendum (I lived and worked in the UK as an EU immigrant back then - not the most fun time). It showed a mean-spirited attitude - not too dissimilar to the current affair. I would choose almost any pub over...

The original distinction between enkel, dubbel and tripel was the amount of malts (and strength) of the beers - and thus the price. Often the enkel would have been made from reruns from previous beers. All of these beers would have been dark - because malting did not allow for blonde beers until...