Jim's Beer Kit

I get what your saying and for porters and such I will probably continue to use it but I was just curious if it was also available as a wet yeast too. Google says wlp013 and wyeast1098 are similar :?: No. Windsor (and its close relatives S-33 and Munton's ordinary, which probably came from the same...

First Gold/Primadonna is the only one you're likely to see as rhizomes.

Across the pond the ADHA has developed several :

Azacca
Jarrylo
Pekko
Summit
ADHA 1940

Check with Adnams first, but I'm fairly sure Ghost Ship is a keg only version. Yep, looking at this , they distinguish between mini-casks which are yeast-conditioned and mini-kegs which aren't. Southwold and Broadside are the only regulars in mini-casks, plus seasonals like Fat Sprat and Old Ale. G...

Personlly I find Azacca is a bit one-dimensional on its own, but makes a good supporting hop mixed with something else.

If any of them are from Adnams, people have reported being able to recover the production multistrain yeast from Adnams minikegs, which has a pretty good reputation.

Northern Brewer: The yeast was Safale S04 OK - it's not the end of the world to store dry yeast in the freezer, but you do lose a bit of a viability compared to storing it at fridge temperatures, and it ideally shouldn't be pitched directly from the freezer, let it warm up a bit first. It last for ...

Certainly you can approximate the darker British invert sugars with a blend of syrup and treacle - you don't need very much treacle at all. There's some recipes kicking around the interwebs somewhere.

Most likely cause is yeast autolysis (ie beer has spent too long on dead yeast, which is a factor of fermentation time and yeast happiness), less likely cause is some of the byproducts of the grain partially "composting" in poor storage conditions. You said the yeast was frozen - what yeast are we t...

Offbeat used to do a blackberry mild which kinda worked.

What yeast are you using?

The official ingredient list for Blonde only lists "Barley malt, Maize, Barley, Sugar, Hops" so I doubt there's cloves in it. Clove flavours in beer are mostly down to the presence of 4-vinyl guaiacol produced from ferulic acid by the action of enzymes found in POF+ yeast such as the classic "Belgia...

Not sure that grain v extract affects the beer fridge, once you have wort then yeast becomes the main determinant? Have a look at this thread : https://www.homebrewtalk.com/forum/threads/warm-fermented-lager-thread.592169/ - people claim to be getting some pretty good results from lagers brewed at a...

See this article for a good overview of the science - http://scottjanish.com/case-brewing-oats/ Short version - there's lots of good things can happen, but the mouthfeel benefits may only kick in above 18% oats and you've got to beware sticky mashes. I seem to be quite sensitive to the flavour of oa...

Pilgrim's probably being used as a bittering hop - Cloudwater use Pilgrim extract pretty extensively, it's used to bitter all their DIPAs for instance. So don't sweat the Pilgrim thing.

UBU's OK, Pure Gold in cask is lovely if on form.

It's worth noting that another advantage of pre-boiling is that you expel any oxygen in your water before mashing which the LODO mob would approve of, particularly if you're BIABing. At least as long as you mash in reasonably soon afterwards - I set my water to boil and go off and mow the lawn or so...