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Old 12-03-2011, 01:17 PM   #11
FatherJack
 
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Stuff at the bottom? Darned good for bread making (provided you "wash" it)
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Old 12-03-2011, 01:39 PM   #12
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Bwahahaa, I love Father Ted and Father Jack! Best show ever!
Drink!
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Old 12-03-2011, 05:23 PM   #13
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Quote:
Originally Posted by kramer View Post
...... If one must live in SoCal (and I think nobody should)....I think Big Bear is the place to be.
LOL.

It took me a minute to understand why you said that no one should live in SoCa, even though you do. I've been trying to convince people to leave for years.. I LOVE Big Bear. We almost bought a cabin up there before the economy took a dump.

That reminds me.. It's been a couple of months. I need to take the kids up there for the day.


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Old 12-03-2011, 09:37 PM   #14
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"She just smiled and gave me a vegemite sandwich".

Hope it's not vegemite at the bottom. I've tried that stuff, it is gross. The Aussie's love it though.
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Old 12-03-2011, 10:15 PM   #15
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As I understand the washing process,you put all the stuff at the bottom in a big jar of boiled & cooled water & shake it up. The yeast "poop",etc settles out 1st,& you pour off the suspended yeast. The bad stuff looks a bit darker than the yeast to me. Does that sound about right? I've been meaning to do this myself.
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Old 12-03-2011, 10:19 PM   #16
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Quote:
Originally Posted by kramer View Post
Not so much on my beer batches.....but my more with my, um.....higher gravity brews
???
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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 12-04-2011, 12:38 AM   #17
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I wonder how well "washing" a new batch of yeast from the old works when the wort was 20% ethanol in the first place?

 
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Old 12-04-2011, 01:28 AM   #18
DMartin
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Probably not well. You ideally want to wash yeast that is still mostly alive and hasn't been stressed or starved. That's why when making beer at least, we usually wash yeast from the primary, bot the secondary.

 
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Old 12-04-2011, 01:34 AM   #19
kramer
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That makes sense. I could, even when making something a little "stronger" , swap from one fermenter to another before it gets above 10%, and wash the yeast. That way, one could save on yeast. Good thought!

 
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Old 12-04-2011, 01:55 AM   #20
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Quote:
Originally Posted by kramer View Post
Hmmmm, should I google "wash" and reuse the yeast? this time, I dumped it.....but figured I shouldn't, because it's 23% super-turbo yeast.

Upland eh? I used to live just off Euclid, a little below Baseline. If one must live in SoCal (and I think nobody should)....I think Big Bear is the place to be.
im off euclid and foothill, the mountains are nice but not for me,,, ive lived all ove the states and planted myself back in socal

 
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