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Old 10-30-2005, 03:47 PM   #11
david_42
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Putting the next batch on the trub is a great way to have a major mess. The ferment takes off, fast! Great for heavy gravity IPAs, but messy. You could pour the trub through a sanitized sieve and use about 1/2 cup.

Keeping a liquid yeast culture going requires feeding it every two-three weeks, just like a sourdough starter. Pour off the top half of the water, add a teaspoon of DME and top off with cooled boiled water. Changing the water keeps the concentration of wastes down.

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Old 10-30-2005, 03:49 PM   #12
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i don't mind if it takes off like crazy! i have enough room in my primary. thats just means its be done faster!!! lol

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Old 10-30-2005, 04:17 PM   #13
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Justbrewit: Where are you from in Germany?

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Old 10-30-2005, 05:48 PM   #14
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i'm in landstuhl germany

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Old 10-30-2005, 08:15 PM   #15
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I've been there. I used to live in Augsburg in 1975-79 and Bamberg in 1999-2004.

Great to hear from you.

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Old 10-30-2005, 09:26 PM   #16
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i'm tired of being here i can't wait until jan. then i'm going back to the states

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