Brew-boy

Recipes 

Yesterday I made a 2 gallon batch of mead with 6 lbs of wildflower honey and I used some yeast I had washed from my Belgian Dark strong,WLP530 abbey ale. I added some coriander and bitter orange peel along with a cup of chamomile tea. I thought this would be a fun experiment to see if some of the nice Belgian flavors come through. When I woke this morning there was plenty of activity from the airlock, I really like to see short lag times.

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Next: .
Primary: American Brown, American Pumpkin Ale, American Stout
On Tap: Citra Pale Ale, Trappist Pale Ale.
Aging: Dark Strong, Barley Wine, Bo Pils & Sam Adams Boston lager clone.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

Kauai_Kahuna

Recipes 

Got to love those large yeast populations from washed yeast, and the money saved helps.
Please let us know how it comes out, I have never used that yeast so enquiring minds want to know.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.