Jim's Beer Kit

Yeah it could get cloying. They're definitely a welcome addition in a stout though, so no harm in using them

Interesting on the clarity thing - I use Auxillary Finings followed by isinglass and it knocks it right out every time in a couple of hours. Maybe it's better with isinglass than other finings.

Marston's and St Austell go below zero to quickly knock all of the yeast out, then re-yeast in the cask to their desired cell count. That seems a crazy approach. We just stop it a couple of points shy of FG, crash, rack to cask, then it carbonates naturally in the cask (with isinglass to help clear...

Large commercials will drop it as close to freezing as possible without freezing the beer, Marston's and St Austell go below zero to quickly knock all of the yeast out, then re-yeast in the cask to their desired cell count. Adjunct works better the lower the temperature, ie if you're planning on ser...

Us-05 is an excellent reliable yeast, ferments between 12-28c without significant off flavours, clears like a dream. Give it another go!

It's entirely strain dependant, general rule of thumb is that fermenting cooler will decrease esters and attenuation, hotter will increase esters and attenuation. So it depends what you're hoping to get out - in reality you can probably use them anywhere between 15/25c with good results. More than a...

Yeah a bit. Over pitching will reduce esters so can strip flavour out of the beer - half should do it, stick the other half in the freezer and it'll be fine for a few months.

If you're brewing English then yeast is king. No dry yeast on the UK market will net you anything more than a reasonable result if you're going with the pale/crystal/UK hops combo, you need one of the awesome regional wet yeasts to make something with true character imo. Probably 3 of the best roun...

If you're brewing English then yeast is king. No dry yeast on the UK market will net you anything more than a reasonable result if you're going with the pale/crystal/UK hops combo, you need one of the awesome regional wet yeasts to make something with true character imo. Probably 3 of the best round...

Tbh if you've got an oxygen stone you'd be much better off using that, unless your aim is solely to replicate an old tradition.

I would put that down to the yeast to be honest, I find s-04 quite sharp fruity and pear droppy and lacks the nice bready vanilla flavours you get in the bitters round here. If you're after a proper regional bitter then yeast is king. No need for sugar or carafa 3 imo, try caramel 20, Munich or cara...

Nottingham's great if you love dry beer, esters that taste awful and the smell of sulfur, lol. Us-05 all the way for me. Clean, reliable, massive temp range and usually carbonates without priming.

It's possible but try to stick to t90s for FV hopping. Leaf form a bit of a raft in the headroom and give bacteria a nice wet surface area to grow on - much better in a sealed full vessel like a keg or cask. They're ideal for use with a keg hopper T90s tend to sink into the beer avoiding that proble...

Can't see much issue barring a load of crap accumulating on your copper and a lack of oxygen in the first 24 hours. Depends what your valves and element are made from too, copper is good for yeast before ferment, bad after it, probably ok in the middle. Chrome isn't really suitable for FV but I doub...

Are you temp correcting your readings? 150g malt in a litre gives about 1.040 iirc. No point in chucking it, might be amazing, like apple brandy!