Recent content by ECarroll51

i always do for wyeast 3L and for WLP yeasts 4L starters:mug:

yeap i am having the same problem

Mir gehts gut, haute ist ein Feiertag

lol ya i know what u mean

Yes I belong to the Germen Homebrewing club VHD and to get my supplies i get them from https://www.hobbybrauerversand.de/index.php as far as Yeast i get it freash from the local Brewer here

welcome follow Bavaien :mug:

It's been many years since I studied German, but with the aid of an online translator, here's what I get out of it: "Whoever has never been drunk is not a good man" "The noble beer gives even the hen-pecked husband strength." Of course I could be totally off the track, too...

with no base malt like Pilser or Vienna Malt, or even Pale malt you are most likey going to have a problem there i think

Nope sorry to say but Hacker-Pschorr does not bottle condition with the yeast they use to brew with, the one if use if i can get enough is Schneider Weiße, do not know if you can get that over there in the States.

Queston, ya´ll ship to Germany, and if so about what would be the shipping cost for a NC Keg?

Just do not forget that in most of the bottled Hefe you get from the stories, the Yeast is not the Yeast they used to brew the Hefeweißen. Just remember.:mug:

How long did u ferment and at what temps. and on what beer did this happen?

Rotten Egg smell comes from Hydrogen sulfide, which is a natural by-product of fermentation that´s normally flushed out with the production of carbon dioxide during fermentation

I myself have brewed lets say well over 400 batches and only use open Fermentation, and never ever have had a bad batch, all lagers i might add. It is the way Beer was brewed traditionally, and i try to keep to the old tradition ways, like only using Hops, Water ,Malt and Yeast. Way change a...

@wncbrewer thats why you always make a starter, not only to multiply your Yeast cell count but also to see if your vail or smackpack is good