My translation...
"Oxygenate with a 0.5 micron diffusion stone for 30 seconds, pitch yeast. Allow fermentation to ramp up to 76 degrees gradually over a 6 day period. When fermentation is complete at 1.010..."
I think this brewer brewer may use a conical and has the ability to "dump" or drain...
This will prevent sucking in the liquud as is cools...
https://www.midwestsupplies.com/airlock-s-bubble-type?gdffi=aa92829c2cf847b6a646261bd5b23c06&gdfms=E72229394F0946E0A424DE5ACBD918FC&gclid=CJGZoMCRmNMCFVG5wAod-voNSA
Coopers makes the quintessential Australian Sparkling ale and Coopers yeast makes a nice one. It is especially fruity at higher ferm temps..70s. If this isn't the official yeast I'm not sure what is. Maybe Wyeast wlp009? Which I think may be the same yeast.
I have updated the recipe to reflect changes in my brewing technique...
Summer Citra Cerveza Version 3.0
Recipe Type: All Grain
Yeast: Nottingham, US-05 or any clean neutral yeast that tolerates a cool fermentation.
Coopers is my favorite if you have to ferment at a warmer temp (>68F).
Yeast...
Both versions are Cream ales with hop flavor and aroma. The key to drinkability for BMC drinkers is the low IBU of 24. People who don't like hops usually mean they don't like bitterness. Being a light colored session strength beer doesn't hurt. I prefer version 2.0 with carapils instead of...