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Old 09-08-2009, 01:22 AM   #31
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Originally Posted by chumprock View Post
I took a growler to a party of Homebrewers yesterday. I got a lot of Raves, and one guy who said it smelled too alcoholic.

Personally, I love the flavor this yeast gives my ESB, and I'm just wondering what I can do from eating every last bit of sugar in the fermenter because a 6.9% house beer is potentially dangerous.
I've notice that if I drink it at refrigerator temperatures it does indeed have a pretty strong alcohol flavor. But the drinks from the bottom of the glass seemed better. So I started serving this at 55F and it's much, much better when it isn't so cold. Try serving it a little warmer and see what you think.
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Old 10-14-2009, 02:07 AM   #32
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I just picked up two vials of this from my LHBS, they're expired so I got them for $3/vial.

I have no plans to brew a beer using this strain right away, but I want to cultivate it to use later.

I'm very new to this, but I'm thinking:

- Pitch both vials into a 2L 1.040 starter
- Run it on the stir plate for 48 hrs
- Sterilize a few jars in a pressure canner
- Jar the whole deal in a few pint jars without decanting the liquid
- Use each jar as if it was a fresh vial for the next six months or so

Any pointers? I'm really excited to use this yeast!

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Old 10-14-2009, 07:31 PM   #33
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I would recommend wash the yeast out of the starters to get rid of the alcohol.

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Old 10-14-2009, 08:16 PM   #34
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if you're planning on using this within 6 months or so, I say don't worry about re-culturing for now, just make a bigger-than-usual starter before you're going to brew, or step up a starter a few times.

No reason to risk any contamination by opening it up and doing a starter now, just to save it for later.

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