I made the pale ale a couple of months back. Brewed at 20*C and found it to have a sulphery note. I should have racked it for a week or so. I made it as directed on tin with 1kg BE2. Next time I would definatley hop it with cascade or somethingwith a citrus flavor. Still waiting for it to come good. So far emergency beer only.
I did the bitter before the pale ale with 1kg BE2 like the links above and for the money/time etc it really is a top beer. I used the kit yeast at 20*C. Couldn't taste the yeast in the beer. Good after 2 weeks. Great after 4-5.
With the Pale Ale I'd put it down with 1 kg of LDME, dry hop with 20gm of Cascade hops and either puchase some liquid yeast from the HBS or go with Safale.
With the Bitter I'd go with Ultra Brew or again a kilo of LDME and I'd use 20gm of either Fuggles or Goldings and dry hop. Again I'd use Safale to ferment with.
I have to admit my knowledge of Bitter is practically non existatnt because I don't like it as a style of beer, but can appreciate that some people do.
I always use 1.5 kg of liquid malt,300 grams of dextrose and 200 grams of wheat malt(for head). Safale us 56 yeast in summer and saflager s 23 in winter.It always gives me an og of 1046 to 1050 and a constant 5 percent alcohol after finishing brewing.
Be interesting to see how that brew turns out with the LDME and Caramunich. I'd have probably gone for 500gm of honey, but everyone to their own taste and you were making a Bitter.
Thanks for all the replies guys, I have just made a nice little storage area for my fermenters next to my hot water cylinder and temps seem pretty stable in there.
