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Old 05-03-2013, 11:32 AM   #21
lawnboy881
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Feb 2012
Posts: 32

This was an English barleywine and it tastes fantastic. I hadn't used this yeast prior to this experience, so I can't comment on some of the particulars. But the finished product tastes really good.

 
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Old 05-04-2013, 08:55 PM   #22
normzone
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May 2011
Escondido, CA
Posts: 135
Liked 12 Times on 10 Posts


Thanks all - this thread indirectly answers the question I'm searching this afternoon -

I just cold crashed five gallons in the freezer of Katherine Kegerator (Big Kate to her friends), my 25 year old Kenmore frig / freezer. She can make a five gallon batch of 10% ale into a beersicle in 24 hours.

I usually try to intercept and keg up at about 16 hours or so, when ice is just forming. There was a beautiful dropout of yeast on the bottom of my cold crash bucket, and I was debating using it.

Now I know - make a starter and find out.

Again, thanks all
normzone

 
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Old 05-05-2013, 12:22 AM   #23
normzone
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May 2011
Escondido, CA
Posts: 135
Liked 12 Times on 10 Posts


Just a few hours later, and my starter is going crazy - Big Kate has done me good again...

normzone

 
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Old 05-05-2013, 03:05 AM   #24
gbx
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Feb 2011
Vancouver, British Columbia
Posts: 758
Liked 121 Times on 85 Posts


My starter of the frozen wy1318 looked good and smelled good but before pitching I poured a bit into a glass and tasted it (as I always do). It was very dry and tart with a weird ester I haven't tasted before - not the same wy1318 london 3 I know and love. Maybe it would still be okay but I didn't feel like risking it after a long hot brew day so I put it down the toilet and pitched my back up pack of S04

 
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Old 05-06-2013, 01:01 AM   #25
normzone
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May 2011
Escondido, CA
Posts: 135
Liked 12 Times on 10 Posts


Well, I never taste mine but I guess I'll have to begin so I can get a baseline. I just tried mine and it tasted beerlike, so I guess I'll plow ahead.

 
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