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Conventional wisdom, repeated many times on this and other forums, is that the outside supplier is Mauribrew. Although neither party confirms it, it makes sense, because Mauribrew is a sizeable operation but not very many retailers list their yeasts.

The hotter the water, the more readily the extracts and sugar dissolve. But hot wort would have to cool before pitching yeast. So djebel is right that cleaning the extra pot is a small price to pay. . Regarding using water straight from the tap without boiling, here's a good source: Can You Use...

What's the temperature of the liquid in the fermenter?

Are any MPs in the club?

1. Sequence the genome and hope for a match. 2. Use it as a whirlpool addition in a smash with an easygoing base malt, ferment with a fairly neutral ale yeast and try to guess after tasting. Maybe your friend has done that. 3. Look for a manual of hop identification. My guess is that #2 is the...

Mash in a colander and then ferment in the conical, presumably after removing the colander--great concept. For one, you could more easily prevent hot-side aeration than in BIAB. You've probably seen many positive reviews from pros, not just on the Brewha website. but also on Probrewer, but...

Using wheat that's a good grist for many pale-colored ales; Munich would take it maltier. Those hops will give a refreshing, fragrant beer, but if you've been tasting the Stone and Wood and want something close, you need Galaxy in the mix. It imparts a distinctive, fruity character that...

How much time should one allow to try all 2000?

Amac, you're off to a good start.

Simpson's Golden Promise, my standby in APAs and what I used in this style, comes to mind. A good pilsner malt would work, but now I'm not speaking from experience.

For years I've used sodium percarbonate to clean plastic fermenters. in use it breaks down into sodium carbonate ("washing soda") and oxygen. PBW is likely preferable if organic residues have dried, but I use percarb right after brewing, not as a sanitiser, and have never had an infected batch.

Bongiorno, birraio Daniele, "Pacific ale" was popularised by Stone and Wood. They, along with early knockoffs, relied on late additions of Australian Galaxy hops. Since then the meaning has come to mean ales that are much like APAs brewed with NZ and Aus hops, but generally less bitter than...

Nothing wrong with half brew and partial mashes generally. The main caveat is to see your LME isn't getting too old, or stick to DME. Ales and steam beer--are colder temps out for you at the moment? South of Perth--are flies in the brew a problem?

If bottle conditioning is the source of twang, then twang is a much sought after trait:

That's overstating matters a bit, but if you are concerned: Regarding your questiion, the short answer is use them fresh at any stage, but don't keep them longer than a couple of days without using or else drying. http://beersmith.com/blog/2016/03/22/using-fresh-wet-hops-in-home-brewed-beer/

The starch is already partly gelatinised. There are many relevant old threads on forums, e.g., Do I Need To Cook Rolled Oats Before Mashing?. The majority opinion seems to be you do not need to cook them before mashing, as you might rolled oats. I've tossed them uncooked into NEIPA mashes and...

Cellars (or "basements") are standbyes for many North American brewers and can provide a sufficient degree of temperature control for certain brews and yeast strains. A common practice there is to place the fermenter in a tub of water, at least for the active phase of fermentation, which...

Australian macrobrew bitters such as Victoria (VB), Melbourne and Emu are standard adjunct lagers that clock in at around 20 IBUs, not very bitter. BJCP does not have a category for them. They've had some ups and downs on the market in recent years.. POR has its defenders and detractors on...

With one kg of sugar and 1.5 kg of LME, the beer's alcohol is 46-48% from flavourless adjunct. I doubt any commercial macrobrewer goes that high on sugar. I'd go with subbing 1.15 kg of DME, but if you're looking to replicate commercial Aussie bitters, you could go with 500g of dextrose and...

Encouraging to know. I went by the online product description, "methylated spirits." So they kept the name and took out the methyl. Semantically flawed, but considerate.