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The ESB recipe appears to have changed since 2010. From an interview with the Fuller's brewer on The Brewing Network show Can You Brew It, April 25, 2010, the recipe contained 5% crystal 150 EBC, and no chocolate malt was used.

Shaping it to the mash tun could certainly be a problem. I thought of that, but I thought I'd like to hear from others about the advantages or disadvantages to this before pursuing it. I have a brother-in-law who is a professional machinist with equipment like you wouldn't believe. I thought...

Considering the original design, would there be an advantage to bending the metal skin as shown in cross section in the attached image to hold the mineral wool and to protect the mineral wool on the top from liquid and on the bottom from heat?

I'm not familiar with respiratory tests that utilize a microscope. And how is a vitality test performed? I'm only familiar with viability testing with methylene blue or similar stain.

Having a high quality microscope is certainly useful for monitoring the quality of yeast in culture. Besides looking for obvious bacterial contaminants and performing yeast cell counts, what do microbiologists use the microscope for in a yeast lab? How can we as homebrewers use our microscopes...

I know it has been a long time since you posted this, but I was hoping you could answer a few questions about this or show some more recent data. There are a few things I don't understand about these plots: 1. What is the Fridge Setting plotting? I can't imagine what this actually is, but that...

According to Alan Pugsley of Shipyard Brewing, Ringwood ale yeast is actually a multi-strain yeast and that the strains have to be grown up separately and blended in the right proportions at the right time. I've also read that the Ringwood strain is a combination of two strains. One strain is...

Thanks, patto1ro. How did you get the specifications for Liberty?

The problem I have with clone recipes is that they never seem to refer to the source of why they picked what they picked for ingredients. For example, I can't tell you how many Anchor Porter clone recipes I have seen that include roasted barley as an ingredient, but this is not in the beer...

Does anyone know the color of Anchor Porter? I'm trying to produce a clone and would like to start from some actual (no guessing) values of its specifications.

This statement makes no sense. The enzyme is a prolyl endoprotease. It acts to cleave proteins where proline is located. The enzyme has nothing to do with formation of proteins. The question remains, "Why would it be required or best to be added at the time of pitching the yeast." Unless...

Would you please clarify who said it was OK to freeze Clarity Ferm? Was it the "lab manager" at White Labs? Did the person say what the life of Clarity Ferm is if it is stored below freezing temperatures? And at what temperature exactly?

Many thanks, gbx! Somehow I missed the chocolate addition entirely. I'll go back and listen again. Upate: I just listened to the interview again. There was no mention of an addition of chocolate malt for color. Undoubtedly, that is why it was not included in the CYBI recipe. However, I don't...

The first problem I see with the specifications described by the Fuller's brewer for this beer is the discrepancy between the quoted ABV and the beginning and ending gravities. The brewer described the beer as 5.9% alcohol by volume, but an original gravity of "59.8" and a final gravity of "ten...

Thanks for the reply, microbebrew. When I plate, unless I start with a dilute solution--I am usually just replating from a slant--I usually get several individual colonies, but they aren't the same size. I conclude that these colonies came from small clumps of cells, not individual cells. I...

Thanks for the reply, microbebrew. When I plate, unless I start with a dilute solution--I am usually just replating from a slant--I usually get several individual colonies, but they aren't the same size. I conclude that these colonies came from small clumps of cells, not individual cells. I...

As stated, the intent is to propagate a colony that has arisen from a single yeast cell. However, no one has provided a means of knowing with any certainty if the colony one selects has actually come from a single yeast cell. Yeast tend to stick together, so there is a high likelihood that a...

As stated, the intent is to propagate a colony that has arisen from a single yeast cell. However, no one has provided a means of knowing with any certainty if the colony one selects has actually come from a single yeast cell. Yeast tend to stick together, so there is a high likelihood that a...

I want one!

I agree with the general statement, and almost everyone already knows that information--it's common sense. The question your addressing with your graph is, "How fast is the carbonation?", and your graph implies that the rate can be described by the mathematical model depicted in the graph, yet...