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Might end up being beneficial to homebrewers - a greater demand for hops may result in more being produced. If it's cheaper and more efficient than the current dietary supplements that they are giving cattle I can see it being developed further.

If you were to use the cling wrap method, how would you go about having a blow of tube/valve or equivalent?

To get more scientifically relevant results to either confirm or deny the either correlation or causation of volume vs headspace determining the rate of maturation, it would be necessary to actually calculate the ratio between volume and headspace for each of the sizes and have a few data sets...

Thanks for all the advice, lots to remember for next time

Just a quick question, I made a 2.5L yeast starter from two CPA stubbies with 250g of BE2. What I want to know is - how do I know when it's ready to add to the wort? There doesn't seem to be much yeast that has flocculated, and it has been kept at about 20degC for about 36 hours. No noticeable...

I haven't made it myself, but I picked up a beer recipes pamphlet when I was at my LHBS last time. Toohey's Old 1x can of Morgan's Australian Old 1kg of Cooper's Brew Enhancer 2 (or any other ready to go sugar containing light malt, maltodextrin/corn syrup and dextrose) 12g goldings Ale yeast

You're on the money there. Plants have a light dependent and light independent stage of photosynthesis, of which the end result is a carbon based energy source (most commonly starch). As you may remember, the balanced equation for photosynthesis is 6H20 + 6 CO2 --> C6H12O6 + 6O2. Once the plants...

I've got a question about bottles not carbing, which isn't covered in this thread, and was unable to be resolved through searching, so here goes... I've done two brews of Cooper's Ginger Beer (ordinary K&K), and primed with the Cooper's carbonation drops. Both taste as good as can be expected...