Managed to acquire and purify yeast(s) - there were bacterial contaminants - from the brewery a while ago so gave this another go.
Recipe as Seymour's but with a few v. minor tweaks plus tweaked the IBU up to 42 and boiled the Progress for 90 mins and the Bramling X for 45.
Water profile was for "bitter". Mashed at 67C for 90 mins (ended at 65C). I now BIAB (this is my 2nd) and due to equipment limitations the MO malt (2kg) was supplemented with 650g LME later on. SG 1.040, FG 1.010.
Wort was transferred when cooled into FV (leaving practically all trub behind) and fermented at 17C for 16 days.
Like Bazz, my starter(s) cleared so I thought I'd struck lucky so didn't crash cool or add gelatine
As the yeast sedimented out nicely in the FV I thought the yeast had flocculated well. Transferred to bottling bucket, primed and bottled. Left 2 weeks at 20C, then in a cool place.
Had my 1st pint after 5 weeks in bottle. It was hazy. The aroma & flavour was not typical of draft BB (never had it from bottles) but it did have a unique, pleasant aroma and a very nice flavour. In fact, if it wasn't for the cloudiness giving me concerns for my insides, I could have easily had at least another 1 as it was so moorish. There was no ill effect on my insides
I've found that my brews seem to really improve after 2 months in the bottle so will be patient and then start drinking it in earnest.
In the meantime, I'm going to order some gelatine powder
as I want to brew this again soon as summer's coming.
Jim's "how to" pages state that gelatine doesn't work too well for bottled beer. For those of you that have used it, what are your experiences/tips? Any other thoughts?