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Old 04-14-2009, 01:04 PM   #11
COLObrewer
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Jan 2009
Pea Green, Colorado
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I've been thinking about this too, what if you were to get an oak dowel, say 1", then cut some slots on the side on one end of it, then stir it around in the trub, and store it in the cellar, would the yeast be viable in a week? A month? etc. I've read that the picts beer was inoculated by their stirring spoon before they ever learned about yeast, but, was this spoon ever stored "dry" for any length of time? Numerous questions arise.

 
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Old 04-14-2009, 06:16 PM   #12
Orangevango
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Mar 2008
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Wild brews is a great book, well written and chock full of info. Lots of fun, Im about to reread it.

 
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Old 04-15-2009, 07:20 AM   #13
killian
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Apr 2007
western/central new york
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I'm just starting to read the flanders section, I just got my Wyeast Roeselare Blend and wlp belgian sour mix is on order.
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