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Old 10-06-2008, 04:25 PM   #1
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Default BierMunchers Cream of 3 crops - Yeast??

I'm making this soon and am looking for a good White Labs or Wyeast

Suggestions?

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Old 10-06-2008, 04:35 PM   #2
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I'd say any clean fermenting ale yeast, but to true to BierMuncher's style, ya gotta use the US-05.

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Old 10-06-2008, 04:36 PM   #3
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WHY use Wyeast?
US-05 is his recommendation....I've used it with the best of luck.
I'd hesitate to spend an extra $7 on this batch for Little to NO Improvement.

Up to you though. Do post results if you go the liquid rout.

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Old 10-06-2008, 04:38 PM   #4
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Quote:
Originally Posted by flyangler18 View Post
but to true to BierMuncher's style, ya gotta use the Notty!
Um....I took this to mean that it was US-05...that's what I've been using.
Quote:
Originally Posted by BierMuncher View Post
It was an Safale-05 I harvested from a prior batch of something or other. I need to keep better notes...
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Old 10-06-2008, 04:43 PM   #5
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Quote:
Um....I took this to mean that it was US-05...that's what I've been using.
Yeah- I went back and edited after checking the recipe thread.

Grinder- if you have some liquid yeast washed from a previous cake, a Kolsch yeast would be nice...
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Old 10-06-2008, 05:15 PM   #6
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1. I don't even know what US-05 is - can I get it from a local brew shop? I don't think I can. (sorry if that sounds stupid but . . . . )

I've only used White Labs and Wyeast thus - fear of the unknown.

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Old 10-06-2008, 05:18 PM   #7
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Very easily found in homebrew shops. I usually have at least 5 packets on hand at all times.
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Old 10-06-2008, 05:21 PM   #8
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Call - not on their website but they have it in stock.

NOW - not ever using a Dry yeast - pretty much like making a starter??

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Old 10-06-2008, 05:22 PM   #9
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Quote:
pretty much like making a starter??
Don't make a starter with dry yeast. You can either pitch it directly or rehydrate first (90 degree water, 10-15 minutes) and then pitch.
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Old 10-06-2008, 05:36 PM   #10
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Really - this is giving me an entire new group of yeast to look at - thanks

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