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I picked this up on a UK site and thought I come and have a look what you guys are saying about it but cant find any threads about it (I did look, 'onest guv'ner) https://www.courthousenews.com/brewer-says-bad-yeast-tanked-beer-sales/

I would like to make an oktoberfest/marzen style beer. I've seen all kinds of recipes for the grist, everything from just munich malt to a grist of serveral different grain. Because of what I have in stock Im wondering if a grist of 1/3 Pilsner(actually lager malt as that what I have in) , 1/3...

Am I correct in my understanding that lager yeasts can chew through some of the sugars that ale yeasts are unable to. Therefore lagers are often drier than ales. If that being so, should I mash low when making pseudo lagers using ale yeast?

I'm looking for the massive English Bitter thread. I did a search (honest :)) but I cant find it. I'm probably looking in the wrong place(s). Can someone post a link please Cheers

I've propagated yeast from both commercial bottle conditioned beers and my own HB bottled beer. What I'm wondering is how long is the yeast viable in HB bottles, kept at room temp, so I can cultured it up again, If I so wish. Ive cultured up from my own bottles after about 2 months but would it...

As I understand thing lagering (or cold conditioning) is done to blend and smooth the flavours of the beer. But doesn't this happen anyway at non-lagering temps given enough time? Or does it happen 'better' at lagering temps?

Hi all, UK based AG brewer here. Been at it for about 3-4 yrs now. I'm also a moderator on HBT's UK sister site Home Brew Forum. Thought I'd pop over and say hello to you chaps.