Jim's Beer Kit

I've read a rumour saying that the old boots yeast would stick to the bottom of the bottle like glue. If you buy munton's gold yeast, which is really cheap, it does the same thing so might have the same lineage.

If you google "A Guide To Blending Yeast Strains" you will get a link from white labs lead technician. It doesn't cover everything but will give you a basic gist of things.

Most breweries use heated bottle conditioning rooms with heated floors and fans to keep it a consistent temperature. In most cases, especially hefeweizens, the temperatures are actually higher than what they are during fermentation. The benefits of increased temperatures isn't just faster carbonatio...

As long as you have a way of keeping the fruit separate from the beer before bottling there should be no problems.

The rate of fermentation & short lag time characteristics are one of the reasons that it's used by so many breweries.