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Not sure about that, arseholes serve a useful purpose.

Years ago Mr Malty came up with a list claiming the origins of liquid strains. It caused a lot of arguments on the forums of the day and I recall Graham Wheeler was one of the loudest claiming the list was b*llocks so in the interest of science I brewed several of Grahams recipes using their...

I have mentioned Dennis Kings Galaxy delight from MM is a big favorite. I did notice he released a few more using the same malt bill but different hops. As these are grains I hold in stock I just bought the hops and yeast he supplies although I rarely use dried yeast and followed the recipe...

When Graham was alive and active over on Jim's he stated several times he purposely didn't advise any yeast's as you will only fully replicate a specific beer if you use the yeast from that brewery, he was lucky as he had worked with a lot of the brewery's so could source the yeast. I seem to...

That's good to see NB when it has come out in the past it is normally January February time. One of my favorite yeast's.

The Stones were the first band I saw live Hyde park 1969 I was aged 15. Saw them 3 more times in the 1970s best live band I've seen.

Malts to limited range and crisps malts are OK but I prefer to spend a bit more for Fawcetts/Warminster/Simpsons also I want uncrushed. I prefer leaf hops to pellets. As others have said the name makes me think you are a keg supplier.

Personally I don't think you will ever get a decent beer with SO2 no matter what the temperature. Nottingham at that temperature will be fine. There are yeasts around like Kveik that tolerate high temperatures but I have never used them.

The malt miller sell all of these. The white wheat is sold in the UK as pale wheat malt

I have normally had good results with Wyeast and like their range but do find the smack packs a pain in the ar5e so tend to go for whitelabs

Phoenix analytical are cheaper give more results, I've read on here there are a few things Murphy's don't cover, and are more reliable IMO.

The hot break is not the start of the boil. The hot break occurs when proteins clump together normally between 30 mins to the end of the boil. The yeast choice will help with clarity WLP002 always drops bright.

I did state who the co-author was. The fact he gives advice on how to reuse his product multiple times along with building your own yeast lab as well as recovering from bottle conditioned beers to me shows the book is not about selling his product

The yeast book goes into a lot of detail about dry yeast. The reason I think brewers should read it is it gives you an understanding of how your yeast works put in a way even people like me can understand. Although one of the authors is one of the men behind Whitelabs it is not a book promoting...

I would advise any brewer that wants to improve/take their beer to a higher level to read the yeast book. To me the most important book available to the home brewer.

Could not agree more. Yeast is by far the most important ingredient we use yet a lot of brews put as little effort as they can into making sure the wort they have spent 4 hours producing receives the best yeast in top condition. Can be the difference between good and great beers.

Some suppliers list the manufactured/use by dates which I like as I want it as fresh as possible although like other I have used old yeast

As I said I do a once a year report and find very littlie variation from year to year. I test the things I can easily test, alkalinity before each brew and calcium every few brews, and if they stay fairly constant I am happy the other variables are still within the parameters I need.

WC reports are very generic taken from several locations over a set period of time they are designed to keep the regulator happy not the homebrewer. You might be lucky and what is coming out of your tap is close to the mean average but the only way you will know is have your water properly...

From personal experience I would avoid Murphy's. Phoenix Analytical will give you more results are cheaper and more reliable.