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Old 04-21-2013, 06:39 PM   #11161
Veritas
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State College, Pennsylvania
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Sparging a porter, kegging an ESB, pining over a pilser (so slowwww...), and sipping on a home brewed saison. Life is good!
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Old 04-21-2013, 08:43 PM   #11162
MindenMan
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Aug 2012
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Not brewing today, but I checked the SG on my Oatmeal Dark Mild. Friday morning the SG was 1.015, and this morning the SG was 1.009. I am really amazed that Friday morning the Mild was cloyingly sweet, and today, not even close. My house yeast is London ESB 1968, and through the many generations it has reduplicated itself, it not only tolerates higher alcohol levels, but the attenuation is well into the 80% level I would guess. It still flocculates like crazy, and unless something goes bad, I will keep this strain alive as long as I can.
It also makes great hard apple cider, it doesn't eat up all the sugar, and drops out crystal clear.

Reason: Cider notation

 
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Old 04-21-2013, 08:53 PM   #11163
Billy-Klubb
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decided to wait on the new mead. I wanna get some sessions in the pipeline before taking up carboy space.
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Old 04-21-2013, 08:56 PM   #11164
naga77777
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Jun 2012
Oxford, NC
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Quote:
Originally Posted by MindenMan View Post
Not brewing today, but I checked the SG on my Oatmeal Dark Mild. Friday morning the SG was 1.015, and this morning the SG was 1.009. I am really amazed that Friday morning the Mild was cloyingly sweet, and today, not even close. My house yeast is London ESB 1968, and through the many generations it has reduplicated itself, it not only tolerates higher alcohol levels, but the attenuation is well into the 80% level I would guess. It still flocculates like crazy, and unless something goes bad, I will keep this strain alive as long as I can.


^ how many gens have you gone so far? Im new to harvesting and reusing yeast, and was under the impression you had to buy new after about 5-6 generations. Would be awesome if i could stretch it more
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Old 04-21-2013, 09:10 PM   #11165
gnat
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Apr 2013
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Brewed a Bomber Barley Wine, 1gal batch today!

Yesterday we racked Honey Brown Ale to secondary and brewed a partial mash Cream ALE, 5gal. Plus bottled 1gal Hefeweizen..
So it was a super super busy wkend!
Already planning on a 5gal batch of the Hefe its a good lwnmwr beer as I've been told!!

Cheers

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Old 04-21-2013, 09:11 PM   #11166
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Well,wort is almost cooled down to temp,cleaning & sanitizing the spigot & mounting hole. Only lost 1/2 gallon to boil off by adjusting the boil on the burner knob to between 8.5-8.8. It'll be interesting to see how well the super moss works on this 1st try with it. Can't wait to get it in the fermenter & pitched on so I can clean up & be done for the day.
I have 5 dark hybrid lagers waiting in the fridge.
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Old 04-22-2013, 12:07 AM   #11167
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Getting the boil going on an American wheat and then tomorrow I'm going to brew my 1st Sour ( im using us-05 and brett b from the sierra nevada / russian river collaboration Brux.)

 
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Old 04-22-2013, 01:08 AM   #11168
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Quote:
Originally Posted by naga77777 View Post
^ how many gens have you gone so far? Im new to harvesting and reusing yeast, and was under the impression you had to buy new after about 5-6 generations. Would be awesome if i could stretch it more
I've never gone beyond a single repitch, but my understanding was that you could go as far as you want. According to their brewmaster a local brewpub has their house strain they repitch continuously, and will continue to let it go indefinitely until further notice. However around that 5-6 strains mutations become more noticeable. Ok maybe for an evolving house strain in a brewpub, but for true consistency it could be problematic. How fast they become noticeable, how noticeable they become, all that stuff I'd assume depends on the yeast, the wort, and the fermentation conditions. The same brewpub uses other strains maybe 8 or 9 times before they build up a fresh pitch from a slant.
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Old 04-22-2013, 01:19 AM   #11169
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Finishing up second attempt at an Alt beer that I brewed back in December.
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Old 04-22-2013, 01:20 AM   #11170
fireslayer
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Aug 2012
Racine, WI
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Brewed a version of chocolate beavr nuts today.

 
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