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Exactly. Shut up about Barclay Perkins will totally change the way you understand IPA, Bitter, Pale Ale, Brown Ale and Mild, just for starters. Fascinating stuff.

Read them. Remember them. But don't assume because of what you've read, that something which doesn't meet your expectations is "wrong". Beer has existed for longer than style, and you can't lock down something which is constantly evolving. Worth checking out any number of online sources who take...

+1 This and not knowing dark crystal from choc are worlds apart. One is understandable, the other not so much...

*Realised I had the wrong yeast in there; although ludwigii sounds like an interesting critter also, Saccharomyces florentinus is the yeast in ginger beer SCOBY. Also, I found a refrigerated dried SCOBY I had forgotten about, so I'll be trying it out tonight to check if there's any life left...

If you use ale/lager/bread/champagne/wine yeast, your 'soft' drink will ferment out much like beer or wine. Capturing wild yeast by 'growing' a ginger beer plant much the same, unless you're super lucky. Buying ginger beer SCOBY, which is saccharomycodes ludwigii and lacto bacteria is pretty...

I won't say it's not pasteurised, but I definitely saw a creamy yeast deposit in the bottom of the one bottle I tried.

I agree with this bit, if not the rest. Take it to a lab, it's a valuable window into Aussie brewing history - do it for Aus brew history! And make sure any ensuing yeast is open source too.

Golani51 was in straight away; these are taken pending pickup.

Like the title says. 3 milk crates of 500ml champagne bottles. Free in Coburg. 42 Sheffield street, come get them. Or gimme a call, 0417108719

Apparent attenuation is expressed as %AA in more than a few formulae for determining ABV and real attenuation. But %ADF is less easily confused with alpha acid in this context, so I will use it in future. A good point well made.

This part. This statement. It is a statement. It is a statement, which is wrong. It is an incorrect statement. It is also grammatically wrong, on two counts.

Interesting. Were they always there (and unlisted) or has the hop bill evolved?

Yeah, that's pretty low. Much crystal? And mash temp? My last two milds, both with M03, achieved 68% AA, with under 5% crystal and 66-67C mash temp. To get Windsor that low I had to try 10-15% crystal and 68-69C mash temps. That said, I seem to push the upper limits of attenuation for dry yeast...

I just drank a stashed tallie of the Convict (best before date 21/12/13) and it was pretty damn good. As with most strong ales, this one needed time. Lovely liquorice, molasses and anise aromas and flavours.

On the yeast front, or the hop front. Or both? Has the recipe changed, or are my memories just BS?

Well, it's better than people sharing the same old (and incorrect) tripe about beer history. IPA wasn't strong, Mild wasn't weak, Scotch Ale was hoppy, Porter and Stout aren't discernibly different - do your homework before regurgitating bollocks.

It's a low attenuating yeast. Low attenuating. Low. Attenuating. It's only a "problem" if you didn't realise that before pitching. Expect 66-70% AA. If that isn't enough attenuation, don't use this yeast. Simple.

Ok, while that looks a good, basic recipe in general, two questions spring to mind. Firstly: 14°C? I know Notto can go that low, but my memory of the Seven Sheds wasn't that it was a psuedo-lager or cream ale; more a pleasant pale ESB. Somewhere between 17-22°C would be more on target IMHO (and...

Nope.

Speaking as someone who has been involved in hospitality and alcohol retailing for a while now, I think part of the blame lies with the pubs, bars and bottleshops who (understandably I might add, stock isn't cheap, but still...) hold on to slow selling stock for far too long, often in less than...