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I'm hearin ya.......I loved the real thing! Just curious as to how the NZ ones stack up alongside.

Reading this has got me halfway convinced to trying NZ styrians for a brew. Anyone care to compare em to the real thing?

As a bit of a traditionalist (hop wise) , that is GR grown hops for a euro beer,UK grown hops for a pommy beer , POR for an Aussie pale,and Yankee hops for an APA, should I be thinking NZ hops for freshness,versatility and availability instead of regional imports. I have a huge soft spot for...

That link is defunct and shows this message, General Error Department of Primary Industries and Water HTTP Web Server: Lotus Notes Exception - Entry not found in index Environmental management information has been transferred to the new website: http://www.environment.tas.gov.au If...

Is this you?

Just out of curiosity, what are you guys collecting from predominantly?Sparkling or Pale? I have a hazy memory of some one telling me once that coopers don't use a single yeast variety to ferment their ale range. Not confirmed and a little dubious to my mind, but I thought I'd put it out there...

Inside info ay? ;) . I'll have to try one again soon to see if there's a discernible difference. That would account for it's recent price hike,as grains gotta be dearer than sugar. Still surprised they havn't been crowing about it as a marketing drive. L.T

That was the inference, from my (obviously skewed) interpretation.

Cheers, I read the article, but it doesn't mention or add any weight to your claim that PA has changed recipe recently to exclude sugar. A thorough search of their website mentions only lager and mild as being sucrose free. Where have you sourced your info?

Do you have, or could you post a link to this article? Without it ,it's just apocryphal Edit* I went to the obvious spot, but couldn't find anything.Surely if it were something to crow about it would have been amongst their press releases.

This yeast works quite well at around 16c, any thing over 18c can start to bring out the bananas in it. It's always produced a fair bit of diacetyl early in conditioning in my experience, but does a great job of cleaning it up if given a couple of weeks.

Same as the above. With a ready and fresh supply always available there would seem little need to farm it. Aside from the obvious uses in an Aussie type ale, what other styles have you people used it in that have worked well? I found it to be a little too fruity in an all ammarillo american...

Is it common to get nothing in the first year?

I wouldn't culture from that dodgy beer. The one I had gifted to me was infected and rank.

Bottle it and call it West End Draught.

To both Bill and Luke.

Done it heaps of times with no adverse effects. Go for it.

500g(soft brown) in a belgian dubbell delivered an overpowering molasses flavour for me. 18 months on and it still hasn't mellowed,sort of enhances the phenolic character of the yeast to the point of being unbalanced.

Totally agree. Some searching on the subject found me THIS. It has a section that details the effects on the brain.