Jim's Beer Kit

If you are adding rubicon to the beer then it would probably be fine, I cant see anything there that would affect the fermentation. It does have some fructose that would ferment, so you could add some at bottling and account for that at the time.

You might have better luck with mango puree though?

Yes they can take a while. I think they can be a bit sluggish to get going. I wouldn't pitch much higher than 18c, there's no need. If you rehydrate though, be sure to do so in 30c-35c water then attemperate it over the space of about 15 minutes by adding a bit of the cooled wort to it. Yeast like g...

Use citric acid instead as barkeepers friend is just a cleaner, it won't properly passivate SS

method and reasoning:

https://modernbrewhouse.com/wiki/Passivation

I have an ispindle which is the DIY wifi version and can be bought ready assembled for about £45 or so if you don't want to do it yourself. It is a bit inaccurate due to the same things mentioned ie krausen interfering with the tilt and also needs a strong wifi signal near it, but is handy if you wa...

Lots of good info there allready, I'll just add that my favourite lagers tend to have an fg of around 1.007/1.008, meaning an apparent attenuation of about 84% or thereabouts. So consider a step mash at appropriate temperatures for your malt to get good attenuation. I always brew ales though and ten...

Attenuation is affected mainly by the type of yeast, ingredients and mash time/temperature/type.

Seeing as you have 79% attenuation, I suspect your wort was just a bit more fermentable than normal. What was the recipe?

If everything else went well, the beer should still taste fine

It's definitely a marmite yeast. I like it in stouts, not in pales though.

I've not settled on a basic beer for a standard bitter , I try changing things too much and also brew them rather infrequently. I personally would limit crystal to about 5% and don't like flaked barley. Although some torrified wheat is nice for mouthfeel. I've found the dry yeasts a bit lacking indi...

I've frozen fresh hops in the past and they did actually work fine in a brew - no vegetal off flavours which I have seen mentioned before about that method. The problem is fresh hops take up about 4x as much space as dried hops due to the water content I have a cheap andrew james, 6 level dehydrator...

I have a few trees in my allotment where we had limited space and train them as cordons. You need to select the right type of tree for that though (spur bearing). You can fit more varieties into the space then, if you want that

If it gets old I wouldn't use more of it in a starter, rather use a small amount and do a stepped starter, ie 100ml>1L . The less old yeast in your brew the better!

I got some from lidl, sainsbos and tesco.

The lidl ones were legitimately hidden, really hard to find for some reason. They were near the veg aisle though. i'm sure I saw aldi had some as well but I allready have enough now

The Ritchies stuff is 64 brix I think. the sainsburys grape juice I just bought is 15 brix. So a little over 4x as much sugar

No Maris Piper Laird?

:0

I've always used lactic acid due to Glasgow water being so soft. It's also handy for use in beers if you want a bit of that lactic tang and don't use a yeast that is a big lactic acid producer. Also used it in bread making too as a flavour component and when making invert.