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If you can get WLP644 go with that. None of the yeasts you list are really what you are looking for. Maybe WLP023.

Ha! Not the pub near my house......I would say they never clean them. Pint of diacetyl anyone?

Got a 'dealer'?

Quite right. PoR is not mentioned once in the book (they are all NSW beers and mostly pre PoR anyhow). It's all cluster and EKG.

I was under the impression that you can't get PoR or Cluster anymore? It's going to make brewing those Bronzed Brews a bit hard.

I would read the following. http://www.milkthefunk.com/wiki/Packaging

You could just taste it too. After a few days the cider should be unpleasantly dry, not even the slightest bit of sweetness left.

Get the Ethical Nutirents IBS Support capsules. They have Lactobacillus Plantarum.

I think you should invest in a hydrometer. You should be able to dump that yeast straight in and it should work ok (although some nutrient couldn't hurt).

If you do a primary ferment of an IPA with WLP644 you will not get any sourness or funk of any kind. What you will get is a ton of tropical fruit esters which taste just great with hoppy beers that have a citrus/tropical fruit character. I can't comment on how 644 behaves if used after the...

I've not had a stuck sparge with 10% oats, just a painfully slow one even with rice hulls added.

A very good idea.

I split my last batch and did WLP644 and WY1318 side by side. Both are good, but the 644 has far more tropical fruit aromas and flavours than the 1318. Also the 644 has the 'softer' mouthfeel of the two.

I'm going to suggest WLP 644. Makes your juice bomb even more juicy! I wouldn't bother with any other yeast again for this style.

That stuff looks very nice. Might have to get some myself!

I used to love chucking aluminium off cuts into the etching tank back in my school days!

Not to used on an aluminium pot! [emoji23]

Caustic foam. Works a treat, not cheap though.

It's been openly stated that the hopping changes with the available supply.

Quite funny! Although I think you could take a dump straight into the tasting cups and most tasters wouldn't pick up on it!