We have one in Wellington, NZ (The Occasional Brewer - http://theoccasionalbrewer.co.nz/).
They seem to do reasonably well and are fairly priced. I've never been there but have heard good things. Been there a couple of years now.
I brewed an IPA with all EKG once. It was disgusting. One of the worst beers I've ever brewed. It doesn't taste infected either. I'll see if I can find the recipe when I get home.
Hey,
Got given 3.5oz of Northern Brewer pellets. I've never used this hop before. I'm about due to brew an ESB - I normally use EKG/Fuggles for my ESB, but wondering how (just) NB would work?
Or would I be better off brewing a stout with the NB?
Cheers!
I disagree. From my experience, as long as you can keep the temperature at 8c-13c (46-55f) for the first 3-4 days (multiplicative phase i.e. until 50% attenuation or thereabouts) you won't get off-flavours from letting it rise to ambient temperatures for the remainder of the fermentation.
I've had a batch turn out astringent before which I think was due to reusing the yeast too many times (Wyeast 1968) - or perhaps not being careful enough with sanitsation.
At any rate, I wouldn't risk it. My 0.02c
My normal yeast process is (for a strain I don't currently have) to overbuild the starter, store a few small jars (just enough in each to inoculate a future starter) and then pitch the remainder.
I brewed a Pilsner recently with 2x packs of dry yeast. I'd like to harvest some of the yeast...
I've just racked onto some Starsan in the keg (forgot to tip it out after running it through the diptube/lines). I think I got most of it, probably at most 500ml remaining (19L keg). Beer tastes fine (unfortunately, I had left over beer in the fermenter)