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I use it to make historic invert sugars .

I did my house ale with M79; 19 litres, pitched with 1 pack, re-hydrated. After 36 hours with no krausen, I dry-pitched a second pack. 12 hours later, action. After the whole shooting match, I was left with an ale my house-mate (who is no beer slouch) described as "A pretty good saison, but not...

Indeed. Recipe please.

This guy is your best bet.

I've recently rehabilitated myself to bulk priming, after being put off by some inconsistent results. The main thing AFAIK is to make sure the fermented beer and sugar solution are as close in temperature as possible (so don't go getting a CC'd beer and adding sugar syrup straight from the...

Buy a vowel punctuation mark? Or indeed a capital letter?

Alpha Queen used to state 42 IBU on the label. It was great. Then it was 35. Not so good. I recently saw a bottle with 42 again? Hopefully not just super old stock! Plus their old Hopbier Pilsner was a cracker, but apparently some international "craft" beer behemoth bought out all the lovely...

Chuck some rolled rye in where you would normally use rolled/flaked/torrified wheat. It serves a similar purpose, but brings some different flavours to the party. Bready, spicy, grassy flavours.

Vale NickJD. I'll raise a glass.

I loved this little Izakaya in Osaka, next to Umeda Station, the chef was named Charlie, and when I went back 2 years later he was still there and stoked to see me again. They had this mini-beer tower thing there, I assume it used some kind of very small keg. I wasn't a brewer then, so i didn't...

Since going BIAB (+no chill) I've had 1 cube infection out of 30+ batches. And only because it was a new cube with a rubbish lid and I kept taking it off to try to get a seal happening! I kept that beer too; pitched Belle Saison (which should just about out compete and out attenuate anything)...

Old one from the memory bank: Coopers Sparkling Tin 250g Dry Wheat Malt Extract Windsor Yeast 23L, fermented at 21C. Pretty good. My notes say OG 1.028, FG 1.008. 2.6% before priming.

Stop the press, new headline "PM FOUND TO BE DISTURBINGLY HUMAN: Single misstep spells the end of Australian economy." I mean how can we trust someone who made a momentary lapse in concentration to be constantly vigilant scanning the shoreline for hordes of boat-people, here to steal our jobs...

Learn about adjuncts.

maltodextrose (maltodextrin?), dry enzyme, 26 degrees? Why?

If it stays stuck, or you're on a timeline - whack in a sachet of Belle Saison. It's a monster. It might get lower than the Wyeast 'though. I keep getting 83-88% attenuation from it.

Flaked Rye, Barley, Spelt (and others) are often on the shelves at hippy-type health food places (as opposed to gym-junkie-supplement type "health" food places.)

Will there be some scales around to do splits with?

Anyone keen to split a bag of plain old JW Crystal?

Did he have much else to say on their kit yeast? Because I've heard all kinds of things, including that it's "bread yeast" and of course "it's 514," and TBH I've used it for a few AG brews recently, with no complaints. Actually seems better to my palate than 04 or Notts. Knowing a bit more of...