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Old 12-20-2012, 11:34 PM   #11
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Considering what else can eat sugar, I just think it would make for a large shift in how we do things. Most brewers (I know) would adapt to what would be available.
its not the eating sugar part thats hard. I eat sugar. its the peeing alcohol that tricky. Are there other things that do this? I really have no idea.
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Old 12-20-2012, 11:41 PM   #12
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its not the eating sugar part thats hard. I eat sugar. its the peeing alcohol that tricky. Are there other things that do this? I really have no idea.
Pretty sure brett does that. Don't think it's a kind of yeast, but I could be mistaken there. I don't make sour beers (no sir, don't like them)...

I have frozen yeast, so I could be the one all come to...

Well, except for those that have also frozen yeast.
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Old 12-20-2012, 11:45 PM   #13
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yeastsicles! brilliant, humanity is saved!
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Old 12-20-2012, 11:48 PM   #14
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...by the littlest things that God,in his infinite wisdom,saw fit to put apon this earth. (ending of The War of the Worlds,1953).
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Old 12-20-2012, 11:49 PM   #15
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If the barley is all consumed by fire, and the yeast is gone.......is life worth living anyway???
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Old 12-20-2012, 11:51 PM   #16
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Hey,there's always mead & hefe's!...
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Old 12-21-2012, 12:00 AM   #17
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Quote:
Originally Posted by the_trout View Post
yeastsicles! brilliant, humanity is saved!
Yeah baby... I think I'm going to have to put some my Lalvin packs in the freezer too. Just need to be sure they'll be good at the -5F to -10F it's ranging these days.
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Hey,there's always mead & hefe's!...
Don't forget some good [grape] wines too.
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If the barley is all consumed by fire, and the yeast is gone.......is life worth living anyway???
We're working on saving the yeast from annihilation so that life WILL be worth living.
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Old 12-21-2012, 01:13 AM   #18
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Actually both my tanks are full of fermenting beer right now...so I could wash and propagate the yeast....only two varieties wlp001 & wlp840. I could share them with my fellow brewers. together we could rebuild!!
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Old 12-21-2012, 01:26 AM   #19
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Happy Doomsday everyone! And a happy New Year....

 
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Old 12-21-2012, 01:32 AM   #20
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Quote:
Originally Posted by patthebrewer View Post
Actually both my tanks are full of fermenting beer right now...so I could wash and propagate the yeast....only two varieties wlp001 & wlp840. I could share them with my fellow brewers. together we could rebuild!!
I got some WLP099 going (and in the fridge) plus Wyeast 1335, 1968 and Eau de Vie in the fridge and 1882-PC in the freezer (not counting the Lalvin strains yet)... I think between us we have enough variety to recreate a good section of the yeast strains.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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