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No it's not. Anywho, UK outfit Steel City use Mauri yeast (which one is unspecified, but likely 514) in their Full Marx collaboration brew with London Brewing, as it is London Brewing's house yeast. Steel City turn out some wicked brews, and although I've not tried Full Marx, if it's good...

Huh, seems like they were using an egg as a primitive hydrometer!

Yeah well, it took about two seconds for me to google the Murphy's description after I read that blurb and thought..."Murphy's? I thought this was the Hix Stout? Hang on..." Pretty poor on the copy side of things! I hope they didn't pay a 3rd party to do their web copy for them.

If the brewery is on the forum and reading this; you really need to update the beer section of your website. The description for the brown ale is almost unreadable and makes little sense, and the stout description seems to be to be lifted wholesale from the Wikipedia entry for Murphy's -...

It would be nice if they canned the 62 Pils and/or the Clear in favour of an IPA or another interesting style, but enough people must be buying it that they are still making it.

Just one more pointer; Carared and Caramalt are both pretty light crystals, and in my experience Carared doesn't really do much in the way of redness. Caraaroma however! So perhaps 90% Ale, 5% Carared or Caramalt, 4% Caraaroma and 1% Roast Barley? If your Coopers starter is nice and healthy you...

Sounds like an idea; however. Mashing low(ish) plus 5% dextrose plus highly-attenuating yeast...as long as you are confident that you want a thinnish body (even with 10% crystal) and a dryish finish. My personal feeling would be to go with either a low mash temperature or the 5% sugar. And...

No chiller, as opposed to no chilling?

It's at a few bars round my way (Brunswick) so I've drunk a few; it's OK, but I do get a slight plastic or band-aid flavour to it. AFAIK it's brewed at the same place that does "Bearings", Southern Bay. Make of that what you will.

I BIAB in a 19L pot, and fill a 15L cube (which holds 16.2L full to the brim) then top up to 18L. Why 18? Well, it just works for milk crates x 500ml bottles = 3 milk crates give or take.

Balls :( My freezer-less bar fridge just kicked the bucket and I only have a fridge/freezer combo to replace it with. How bad does the mould get?

I'm in Brunswick and car-less, so I'm relatively keen for something local. Bearing in mind that the last club I was in was at age 15. And one day I just stopped going. I'd like to imagine I'm more mature about things now but...hopefully brewing has better longevity than WH40K!

What did you use to measure? Hydro or Refractometer?

Bit environmentally uncool though. Reduce, reuse, recyle.

We used mice for an experiment in year 10 science (13 odd years ago now) and every time a Draught gets waved in my general proximity, I'm right back there in that stinking science lab; wet newspaper and mousepiss. As much as I don't like to turn down a free beer, I will if it's Carlton. Or...

Bottle cultured or Dry Homebrew yeast?

Perhaps spring for a liquid Saison yeast?

'Cept far as I'm aware, we (Australia) don't recognise Protected Geographical Status except for wine; so you can call your beer any name you like!

^Damn, that's nice man...