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I don't think you can find unoiled sultanas. Oiling them is part of the production process. One thing to try would be to soak them in some hot water. That should push the oil to the top while the soaked sultanas should, in theory, sink to the bottom.

This is pretty much what I do. The only difference is I use iSpindel for a temperature probe and a heating mat with wifi socket. Works perfectly well. This is my setup for fermentation temperatures above the expected ambient.

I need a few beer crates. I'm based in Congleton (CW12) and happy to collect if not too far.

I used Philly Sour for my last brew - Berlinerweisse. It was actually very tart. I brewed it for my brother-in-law who is a big fan of sour beer and he really liked it. I can't drink it without a shot of fruit syrup. Too sour for me. Regarding the combination with acid malt for getting lower...

I assume it will be counter pressure bottling, so yes - keep the pressure constant and the temperature as low as you can to avoid gas loss.

I'll add some clarifications here. - I believe most home brewers don't use a brite tank with a carbonation stone. If you carbonate directly in the keg, like I do, you can (optionally) set the pressure high like 30 or even 40 psi. The purpose of this is to get the solution (beer) to the desired...

I used MJ M84 back in December 2021. According to my notes there were no problems during the fermentation. At the end of fermentation there was a bit of a sulphur smell which disappeared after about a week. I went for "bottle first, then leave to lager" which I won't do again as this yeast...

@Cheshire Cat , how would you describe your Flushed Nun experience? I'm thinking of using it and currently researching other people's experience.

If you can trust Wikipedia, any temperature below 100C is okay, unless kept close to 100 for a long time. My personal experience is generally good. It needs a few days to settle even if the the beer may look clear enough. That is especially important for bottled beer. I had one occasion where...

I had a similar experience with a choc stout recently. Although it was fermenting with S-04 originally. I had to re-pitch a different yeast (US-05) to get it going again.

Is it sold now or still available?

I voted for Boris. Being a republican, I don't add any special value to the royal family and BoJo on the other hand runs the country, so I gave him a heavier weight.

Good point. I didn't know that. Thanks.

Just out of curiosity, what yeast is recommended for this recipe? Also, what is the role of the pectolase ? As far as I know it processes pectin but with this recipe I don't see a source of pectin. So I guess it must have some other purpose.

The recipes are available on CML's website

Here is what I did back in 2017:

I was about to write exactly this when I saw it posted.

I did think about trying but the minimum amount of dry ice for delivery I could find was about 6kg and I only have a couple of Soda stream bottles, so it won't be any saving there. Regarding the comment above, the amount of dry ice needs to he measured by mass to avoid overfilling. It doesn't...

I'm very tempted to buy one of these. They have an interesting option for floating lid that does not allow air in while draining. The only real problem is sorting out the shipment at a reasonable cost.

I remember one of the commercial suppliers did vacuum packed yeast with the instruction not to use if the pack was soft. Not sure which company it was.