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I've used 3L juice bottles and 5L water bottles for sour fractions before. As long as you have a good handle on siphoning or whatever for bottling, because there is no tap!

I noticed in a previous post you mentioned having had a word with Dr Tim; did he give you that information? I know they use Mauri to manufacture their dried yeast, however Coopers have said on record that their dried yeast is a proprietary strain. Which would make it different to 514 ale yeast...

Yeah, cheers man. Been playing with it like a kid with Lego for a while!

Bridge Road, Monteiths, 2 Birds, Prickly Moses, and Ranga off the top of my head. All different, but all "red" ales.

Stick a knife in his ribs and be done with it then.

Try the Woodlands in Coburg sometime; Mon-Fri, 4-6pm 1/2 price tap beer (5x craft beers,) wines by the glass and cocktails. Happy hour indeed. Oh, and $5 bowls of fries.

I recently had a cube start fermenting, but I had my eye on it (I had some serious issues getting a seal on the lid) so I just dumped in a sachet of Belle Saison and viola, 5 days later you wouldn't have an inkling there was wild beasties involved. Thank god for BS' ability to rapidly chew every...

I am definitely noticing a tart lemon note, lemongrass wouldn't be far off. And that's in 4 fermentations from 2 packs in different fermenters, so I'm 99% sure it's not an infection. Anyone else notice how funny the flocc'd yeast cake looks? Like beige gravel...

Bill Frist?

Sort of - Google sorbitol and be wowed with information.

Perhaps someone should start Brett'ing their beers in the area; that's a way to make winemakers freak the f**k out!

Actually, they are very open about the yeast strain used for their bottle conditioned ales. Anyone who tells you different hasn't done the research :P In fact almost all the detail for Coopers ales can be found very easily - do you know what Google is?

Yeah, you're almost there. The catch is that the sugars left behind are more complex than glucose and fructose (or sucrose, maltose and dextose FWIW) and since unfermented apple juice contains SFA in the way of higher sugars, even the laziest yeast will take it down to 1.000 or perhaps even lower!

Bribie, would you consider posting up all your Maltose syrup knowledge in one place? I'm curious.

Is it too late to put in an EOI?

AFAIK, without some serious abuse, all brewing/baking/winemaking yeasts will eat all of the simple sugars available in (apple) juice, from the wimpiest UK ale yeast to the most voracious lager yeast. Yeast doesn't "generate" residual sugar, it just leaves what it can't digest behind; as we would...

This has changed, I think, pretty early on in fact (although this quote is from 2011, which may predate the change?**). The bottle conditioning strain is no longer the primary. My best recipe for a WRDA-esque (I don't really bother cloning readily available beers...or readily unavailable beers...

Ouch. Hoist with my own petard.

Unsolicited, ignorant and inflammatory political comments can assume a veneer of credibility if you at least take the time spell correctly and use proper grammar.

Yes, yes you did.