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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...

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.