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Anyone figure out how to order multiple strains without having to check out for each individual yeast?

Might be too late here, but I have two similar bitters on cask/hand pull at the moment; MO with 8% no 1 invert and another one using MO with 2% crystal 45L and 6% no 1 invert. Both taste great, but I do prefer using less crystal malt in bitters that use higher amounts of invert. I also agree...

And therein is the issue. Much of the original work on ADY were done by AB/Miller/Whitbread and are not readily available, or made it to publication. Granted, one could argue that in those times, the quality of ADY was very low and things have since improved. Currently, studies on ADY are...

To clarify, there is nothing wrong with using dried yeast when pitched at proper amounts. The issue comes when under pitching, making starters with it, or reusing and storing for future reuse. Good yeast management practices apply to liquid as well. Dry yeast is designed to be a single use...

There is lots of information on dry yeast manufacture and testing, available through IBD, MBAA, WBC, and other journals. You can imagine the allure of using dry yeast among large breweries like ABI, Miller, Asahi, ect, was strong and some like Whitbread jumped in head first; a yeast medium that...

It does indeed provide a nice, subtle orange character when used in late kettle and dry hopping, but largely shines as part of a blend with similar hops. Don't expect to get lots of orange at 2-3 lbs/bbl usage, or combined with citra/mosaic/galaxy type hops. Less is more. It is also a great...

While home brewing is largely an exercise in brewing shortcuts, under pitching is never a good thing (<0.5 m/c/ml). Making a dry yeast starter and repitching dry yeast are also not good practices - and you'd be better off just starting with liquid yeast if doing so - but it works well enough...

The best course of action when using any kettle finings is to run a small optimization trial for your process. It is very easy to do - you only have to do it once (for all malt styles) and it makes a huge difference in wort clarity and trub density.

Definitely worth picking these up and even more so if you can get the Melbourne No 1 yeast (WLP059) to brew the recipes. Everyone is all over kevik yeasts these days, but WLP059 is like the cleaner Aussie version that doesn't make your beer taste like a mix of old spice and sauerkraut. :)

My understanding is that grades 1 and 2 are export quality/specialty grades and everything below goes into commodity pricing. The letter correlates to the area it is grown in, except Yirgacheff and Sidamo?

I have access to an Aber Countstar and will occasionally check yeast viability in WY/WL packs of varying age. I've seen 6 mo old packs with upwards of 90% viability and 2 month old tubes with less than 60% (and vice-versa). For a while I was buying expired WY/WL yeast for $1 each and most of...

What is your starting alkalinity? I used lime softening to treat my very hard well water last year and had mixed success. I was adjusting the pH to around 12 and lost maybe 10-15% of the total water to precipitate, although I was also seeing significant Mg apatite formation and trying to remove...

Pro tip for next time you brewing your "SNPA clone that will never taste like the real thing;" process is more important than ingredient choice. You can achieve a similar result via different ingredients... Well, I hadn't touched it in years and I think it got deleted. Still brewing lots of...

Yes, I'm pretty deep into it and have worked with two local roasters to figure out water impact on different roasts and varieties. A bit extreme, yes, but being able to highlight specific coffee flavors (peach, blueberry, blackberry, ect...) via water adjustment has been fun. Long story short...

Anyone have experience with the Flair espresso maker? Bought one on a whim and have only used it 3-4 times, with moderate success. Have most of the upgrades for it - stainless piston and pressure gauge. I typically prefer pour overs (kalita/v60) but would like to try and get the espresso manual...

Per haze, foam, DH hop character, ect... the use of advanced hop products among the larger "hype" breweries is pretty ubiquitous. Right now the push is for replacing whirlpool charges with hop extracts and isolates that provide the same character. Cost and hot side losses are minimized and more...

It is the mild. Full of tasty no 3 invert sugar.

Welcome! I just saw your blog this AM, looks like a great source of brewing history. As you're from Lancashire, do you have any info on Thwaites yeast strain, or their fermentation process?

Thanks for sharing Edd's blog. I currently have Ron's 1917 Barclay Perkins GA on cask. Lovely stuff.

I am curious where the 40-50 ppm "home brew" level comes from, as virtually every professional brewing text I've come across has recommended Ca wort concentrations >100 ppm, although mostly for wort quality and ale flocculation. VLB also recommended about the same concentrations, although...