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Old 04-18-2012, 06:42 PM   #21
mcwilcr
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Originally Posted by BoShimTang View Post
Hello Colorado Springs,

I was wondering if any one out there has done any work with yeast slants? I just started a few months back and I currently have the following strains available on slants 1028, 1056, 1098, and 3787. I also have a smack pack with 1214 which I will plate and make slants once I brew a batch with this strain.

Any one interested in exchanging slants or discussing this aspect of the hobby?

Let me know...

Bob
I would certainly be interested in discussion and or trade but I have never slanted before. After reading, I decided that I wanted to instead start a frozen yeast bank which I just started doing last month. Right now all I have is some S-04 that I did mainly just to develop/refine my process. I do however have a yeast cake with some 1581-PC Belgian stout yeast that I will be washing probably tonight and mixing up some vials for the freezer. PM me if you want to arrange something.


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Old 05-21-2012, 05:28 PM   #22
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Hello,

I am currently growing 3787 (Trappist High Gravity) for a batch that I will brew on Wednesday or Thursday. If any one is interested in stopping by for a culture of this yeast let me know... I'll plate it out for you and you can grow it as you see fit.

Bob



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Old 05-23-2012, 04:52 AM   #23
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Just an FYI, there's a Denver CMC group buy going on over HERE that Musketear is running right now if anyone is in need of some grain. The more grain people buy the cheaper shipping is for everyone.

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Old 06-09-2012, 04:52 PM   #24
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I don't brew a whole lot (nor do I get on Homebrewtalk that often) but the couple of folks I know from BBoPP are great guys. They also recently did a group buy and I think is something they do somewhat regularly. I would suggest checking out their recently updated website (http://brewbrosco.com/wordpress/) and they also have a pretty active facebook page, which you have to ask to be invited to but they let me in even though I have never been to a meeting or paid any dues.

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Old 06-25-2012, 05:08 PM   #25
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Hello,

New to brewing, only 1 batch currently going with one in the works.
Currently I am making a cycer, and have a currant mead in prep phase.

Had a question on racking.
My current cycer has been brewing for 3 weeks and I am ready to rack to a secondary.
Right now the Waldo Canyon fire is going pretty hot and the area around my house is filled with fire smoke.
I'm wondering if I should wait for the air quality to improve before I rack.
Second question is about head space on my secondary.
I used bread yeast on my cycer so I have about 2 inches of lee on the bottom of the carboy.
So when I rack over I'm going to have a bunch of head space in the secondary.
Will this be an issue as it ages, or is this normal.
Since it is no longer fermenting I would assume that the oxygen in the head space could foul the brew.
Am I being overly concerned?

Thank you,

Thaumatourge

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Old 07-10-2012, 02:37 PM   #26
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I'm from Colorado Springs and visit often. Does that count?

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Old 07-10-2012, 03:18 PM   #27
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Why not!

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Old 07-25-2012, 02:09 AM   #28
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I am also interested in the BBoPP I live in the springs and have been brewing going on 2 years now but still feel pretty new. I am going crazy though and want some people to talk beer with! I have been listening to about 5 hours of craft brew podcasts each day for about the last week haha. I also just spent alot more than i should of so i could upgrade to a 3 keg kegerator and all grain. I plan on brewing my first all grain here in the next couple weeks. I dont know what to brew yet though, thinking maybe the haus pale.

Right now I have an old west American ale kit (just something fast and easy) on tap and will be kegging another old west kit red ale. I have never had much luck yet with kits but sometimes i want the cheap easy way especially when i need to fill the 3 kegs i just got. And i have an Imperial stout to put on tap soon and it tastes amazing so far! Huge beer at 1.092 but I didnt know much about pitching rate at the time so i only used 1/3 the yeast i was supposed to. Oh well it is tasting amazing anyway

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Old 09-11-2012, 02:26 PM   #29
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I am moving to Colorado Springs in a few months. I am still a newb with only 2 beers under my belt and 1 wine but with the fact that I will be in one of the homebrewing capitols of the US coupled with the availability of an actual basement, I hope to be brewing much more.

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Old 10-11-2012, 04:59 PM   #30
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Hi guys, also new to brewing but I think I have the major kinks worked out. I have a kit octoberfest already bottled which is ok but I think I messed up a few things along the way. (The instructions were vague in a few areas) Also have a chocolate stout in the fermenter about to bottle in the next few days.



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