Recent content by growold

keen

Paddo, I wouldn't worry about it. I don't work for Coopers, I don't know anyone working there and I'm not going to say who told me. What I was told was that Coopers have separated their conditioning yeast from their primary yeast. Still the same strain, but kept separate. Probably done for...

I have had great success just tipping a whole 375ml bottle into the fermenter. Though I have stopped this practice after hearing that Coopers now bottle condition their ales with a refined strain of their primary yeast.

bump

Have done so, on an "Imperial" Porter, after that I will do a Russian Imperial Stout. Though for the third beer i will take a spoonfull make a yeast starter to give the fermenter a good clean and sanitise. If that goes well an Imperial IPA will follow. (I think I like this yeast) ...and does it...

Word is that ale brewed at the top of a yeast's recommended temperature range will develop estery flavours. But what can I expect from a long fermentation at the bottom of the range? Wyeast 1728 Scottish Ale (13-24 C) I have transferred it to the secondary fermentation container after an...

The sign by the dispenser

Does anyone know the profile of the water from the West End (Southwark) Brewerys public dispenser? I have been told it is hard, and may (now) be diluted with filtered tap water. I have successfully used it for all my K&K brews, but now Im putting a little more effort in.

New to this forum, And my first post is a question, of course. Why dont you want to use sodium metabisulphite anymore?