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I actually think it must be M42, can't see which other MJ yeast fits the profile. Unless he was bull-s******g me. I haven't used M42, but it sounds conceivable that it could be Nottingham, possibly, just going off people's reports..

Coincidentally I met a guy last week who worked for MJ until recently in the UK. He said SPL has now been bought by MJ, or something like that. I quizzed him about the yeasts. He was guarded, but said they do re-package yeasts, under licence from Lallemand and Fermentis. He said one of their...

I'm not expecting everyone to agree with me. What you can do though is disagree without ridiculing people. There are many experienced brewers who mash and/or boil for less than 60 minutes. I bet I could make two beers with 30/30 and 60/60 mash/boil times that Mark couldn't tell apart. Nobody can...

If you were here to help people you wouldn't have responded to my first post with condescending sneeriness. It's all about you innit?

Listen to yourself!!! Is this how you communicate generally?

According to the the stuff I've read, the farmhouse ales are either mash hopped, or have a hop tea added. I understand that some Berliner Weissen weren't boiled. Brulosophy did a comparison of a boiled and non boiled BW. They were clearly different, but preferences were evenly split. Raw ales...

I want to thank you for saying that, because I was aware of raw ales, which are not boiled, and have been reading about them, and it's fascinating. I'm going to do a no boil beer. This is a great article about them, and their long history in Northern European countries like Norway, Russia...

"Gentlemen, I wasn't meaning to start a shitfight." ."Neither did I pal, I simply posted to suggest an alternative, which I'm learning works a lot better than I thought it would. Surely a brewing forum is a place for people to chat in a friendly supportive manner, and talk about their...

Wow. A fair amount of aggression and condescension evident. Can't we have a civilised discussion? Seriously? Disagree, by all means. If Denny Conn is doing 20 minute mash and 20 minute boils, and is very happy with the results, maybe you could take it up with him? Would you drink his output?

Exactly. Mash and boil times required have continued to fall.

I'm not getting less efficiency, or higher gravity finishes. That's my experience. I was surprised. Denny has said the same. I'm looking forward to his book coming out later this year. It's a bit much saying I will blame anything but the real cause. How do you know I would do that?!

I'm doing 30 minute mash and 30 minute boil brews. I know other people have cut their mash and boil times down significantly. Denny Conn is even doing 20/20. And says he is writing a book that will include it...

Bit late for this one but don't rule out combining UK and Euro hops with US/Oz/NZ hops. I do it a lot now. Love it.

On some of the ingredients mentioned in the thread. Mild malt is still available in the UK. If you can't get it, just sub English pale malt. Not the same but not a huge difference. Maybe add a little of a more killed malt like Munich or Vienna. We have UK produced versions of those here...

Check this out... https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/ It suggests tasting the beer and removing the fruit when you are happy. Did you pasteurise the fruit?

Milds are not as common here in England as they used to be. They used to range in colour from blond through to black, but you rarely see the blond versions now. Mostly deep, dark red, and black. I drink them occasionally but don't brew them. They are malt forward beers, usually 3.5 to 4.5% these...

I have read that CML yeasts also come from the Ellesmere Port factory. But I've read they come from Germany too. Dangers of believing the internet.

Having read the following article and listened to the podcast that is linked within it, I now use the solution described as it is dirt cheap and it is better than Starsan, for me. My beers have improved. I have come to the conclusion that Starsan doesn't kill every possible contaminant. It...

I have read that MJ yeasts are produced in Ellesmere Port in England. I can't verify this but I've come across several references stating that MJ products are manufactured in England for MJ. Fermentis yeasts are produced in mainland Europe. I think it's obvious anyway from studying the two yeast...

Seems to have disappeared along with lots of other recipes? Edit. Sorry, being a wazzock (northern England term). I had it set to kit n kilo recipes only.