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my bad..... i didn't see this until just now. I used weinstephen yeast a few times, Danstar munich a few times (not my favorite results), and wlp 300 a few times.

The Red Baron in Burton still has hopslam as well. Bill, the owner, just got his federal permit and is brewing and selling his own beer now as well.

I have mine set between .038-.040 and have had great luck....

Hello, I am about to acquire two freshly poured 5 gallon bourbon barrels. I'm not 100% sure exactly what I am going to brew to put in them, but I am curious as to if there will still be enough active yeast in the beer after I age it 6 months to a year in the barrel to bottle condition with...

I bottle condition. I don't plan on stopping anytime soon! A bottling bucket with a spigot is around $15 from Austinhomebrew.

That link was a good read! Thank you!

I have been told it is not necessary..... But I always bake my bottles in the over at 350 degrees for an hour to sterilize.... I know many people just use a sanitizer and call it good. As far as priming, I boil between 4.5 and 5oz of priming sugar in 2 cups of water, cool it to 75 degrees or...

That is true.... I just always look at opening and exposing the yeast to the environment is a risk factor for infection. I'm sure it is paranoia..... But I have never had an infected beer yet. I will give dividing the yeast cake up into three different jars this weekend..... I'm always learning!

I will try that this weekend! that's a great idea! I have just been worried about infection doing that..... But it is probably just paranoia...

I made two identical batches of Roggenbier on the same day, but transferred one on top of a yeast cake that had already been used two times, then pitched fresh yeast in the other. After fermentation was done and bottled.... The two batches poured the same and tasted the same. You couldn't taste...

Yes, there is a lot... to the point that dumping 5 gallons of fresh wort into the 8 gallon fermenter almost fills it to the lid and makes a mess and blows the airlock or blow off tube right out sometimes....... But the beer always tastes great still.....

Thank you! I have gone 4 generations..... I never had a single problem, but there is a lot of yeast in the fermenter by then.

Wow..... I just found a whole bunch of info on this... my bad!

Hello, I have been transferring similar (or the same) style beers directly to the yeast cake of the previous beer(s) primary fermenter. I literally transfer the previous beer to a secondary while I am chilling the fresh batch. I have done this up to 4 times and never had any problems..... Has...

I've brewed several dampfbiers..... They are excellent. The closest I have brewed to what you are talking about had 6 lbs vienna, 2 lbs 2-row, and 2 pounds bohemian pils malts with 2 oz spalt hops.

Black Lotus in Clawson is an epic small brewery. I am a teacher in Lapeer, there are no breweries in the area yet.. There is a cool bar in Burton, about 12 miles west of Lapeer that has 56 Michigan beers on tap plus 15 or so other micro brews. Bill (the owner) is waiting on his federal permits...

I'm so sorry it has taken me so long to get back on to reply, my work blocked this website from use (I'm a teacher so I suppose beer is not the best topic for some reason...) The verdict is still unclear.... I think it was a combination of temperature and to my surprise using a dishwasher...

Ok, thank you! I'll give that a shot this weekend!

I will try that. Forgive my ignorance, but how do i do that? Pour a bottle in a plastic bottle with a small ammount of boiled corn sugar? Do you think there is a possiblitly any of it could be spoiled, or end up spoiling because of lack of carbonation?

I don't have a dishwasher... I have heard horror stories about using them! I always soak my bottles in bleach and water for a day or two, then soak them in just water, then rinse the hell out of them, then put them in the oven at 350 degrees for an hour. Its probably a bit extensive, but I know...