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Old 03-01-2013, 02:23 PM   #4141
Varmintman
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Mar 2012
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A long time ago say 15 years or so my ex's grandma decided that it was time that they gave away a old violin that was in pieces and since I was a cabinet maker they gave it to me.

It turns out it was made in 1760 or something in a shop by the name of a guy called Stradivarius. I did some research found out who he was and thought Yay I am going to retire now. But it turns out while it is worth some money the expensive ones were built by Strad himself and the ones built in his shop are not so much. Turns out in order to get it restored would cost as much as the violin was worth but I did it anyway.

When the fine lady who gave me the violin turned 100 I wanted to have someone play it for her at her birthday party. Well as a kid I played a little with a group of folks called old time fiddlers and it turns out the national champion fiddle player did not live but a couple miles from me. I talked to her and she graciously agreed to play the fiddle at the birthday party.

Anyway I now got a old as dirt fiddle with a ton of history that my kid does not want to learn how to play. Aint life grand

 
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Old 03-01-2013, 02:27 PM   #4142
Varmintman
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Quote:
Originally Posted by Reelale View Post
That's what I do too. I can't have chickens here due to HOA rules. I'd really like to though.
When I was a kid my dad was the original prepper. We lived off everything that we produced which while good had its draw backs like chickens. Dad bought 100 eggs and we raised those chickens to the point of butchering them. THe stage with the eggs was fine but dang man plucking 20 chickens in one day just sucked and then doing it for 5 days in a row really sucked.

I have never owned a chicken since and still consider them foul meat

 
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Old 03-01-2013, 07:03 PM   #4143
Obliviousbrew
 
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Benidorm, Alicante/Spain
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Not nigth time here or there, but having a great time and buzz... after work today -I was away for a meeting- I joining the ACCE crew (spanish homebrewers asocciattio for two days of homebrew beer, contest, and conferences. I doubt thatīs going to be very litttle of me left after 48hs like this. See ya all guys have a great time. Iīll have a beer (or a dozen) for you guys/gals.
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Old 03-01-2013, 07:12 PM   #4144
mcbaumannerb
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Have fun and enjoy!
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Old 03-01-2013, 09:58 PM   #4145
BobbiLynn
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Nov 2012
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I need to go back and catch up on posts and music, but quick question. I transferred a 5 gallon batch after 11 days, washed the yeast in it's own slurry I guess, kept moving it around, leaving the trub behind, and ended up with 1.5 quarts of really good looking thick and bubbly yeast. This is plenty for a new 5 gallon batch or is it too much? Or is my question impossible to answer?

 
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Old 03-01-2013, 10:03 PM   #4146
snaps10
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Nov 2011
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Use 1/4-1/3 of it if its a fresh cake and you'll be good to go.

 
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Old 03-01-2013, 10:11 PM   #4147
Cygnus_X1
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Jan 2013
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Here come the yeast cell counters...I don't see how they do it without losing count.
I give up after a couple of million.

 
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Old 03-01-2013, 10:17 PM   #4148
TNGabe
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Aug 2012
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Quote:
Originally Posted by BobbiLynn View Post
I need to go back and catch up on posts and music, but quick question. I transferred a 5 gallon batch after 11 days, washed the yeast in it's own slurry I guess, kept moving it around, leaving the trub behind, and ended up with 1.5 quarts of really good looking thick and bubbly yeast. This is plenty for a new 5 gallon batch or is it too much? Or is my question impossible to answer?
It's proabably too much for a standard grav batch. MrMalty.com has a yeast calculator that will help you figure out how much to pitch.
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Old 03-01-2013, 10:18 PM   #4149
BobbiLynn
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Quote:
Originally Posted by snaps10 View Post
Use 1/4-1/3 of it if its a fresh cake and you'll be got to go.
It was fresh but I already dumped in half before asking the question. Also added more hops to this batch and filled with extra gallon of water to make 6.25 gallons in a 7.9 gallon bucket. Last one was too strong, so made those adjustments. Too much yeast?

Added: Thanks, I think I got it worked out, sort of. I think half of the batch was more than enough.

 
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Old 03-01-2013, 10:50 PM   #4150
Reelale
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Quote:
Originally Posted by BobbiLynn View Post
I need to go back and catch up on posts and music, but quick question. I transferred a 5 gallon batch after 11 days, washed the yeast in it's own slurry I guess, kept moving it around, leaving the trub behind, and ended up with 1.5 quarts of really good looking thick and bubbly yeast. This is plenty for a new 5 gallon batch or is it too much? Or is my question impossible to answer?
Quote:
Originally Posted by BobbiLynn View Post
It was fresh but I already dumped in half before asking the question. Also added more hops to this batch and filled with extra gallon of water to make 6.25 gallons in a 7.9 gallon bucket. Last one was too strong, so made those adjustments. Too much yeast?

Added: Thanks, I think I got it worked out, sort of. I think half of the batch was more than enough.

I never really understood the science behind overpitching. I understand underpitching fine. That MrMalty site is pretty good. I think in your case choose a slurry. I followed it once, and the beer came out fine.

 
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