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Old 04-11-2013, 04:49 AM   #11
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Whereabouts do you live?


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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
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Old 04-11-2013, 09:57 AM   #12
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Subbing


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Old 04-11-2013, 02:20 PM   #13
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Just noticed the airlock in the pics. You need oxygen to get in there for yeast growth to occur don't you? Tin foil or foam stoppers for starters, airlocks for beer making. And the tin foil has the added benefit of stopping aliens from controlling your yeasty beasties from afar. Nothing worse than alien controlled yeast. Don't ask me how I know.
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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 04-11-2013, 05:36 PM   #14
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Good point.. I normally use foil for starters... I was thinking the length of time it would be in there would make an airlock better.. I think I will switch to foil tonight. Do toy think I should put it on a stir plate?
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Old 04-12-2013, 02:02 AM   #15
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Ok, today there was a very small amount of bubbles on top of the wort. I put a sanitized stir bar in, switched to foil and put it on my stir plate.
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Old 04-12-2013, 02:57 AM   #16
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When will you step it up? I hope you captured something good!
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Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 04-12-2013, 09:29 PM   #17
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My plan is to plate from whatever is in there and try to isolate a few colonies and then step up and make something from there. I want to make sure I slant and keep whatever strain I am working with so I can keep the strain going. I got dreams here. I made a few blank plates last night. I figure on letting it grow another week then do the plating. (I wanted to have the plates ready well ahead of time so that I would know if I screwed that part up and got them contaminated before then. First time plating as well.

I also just gave it a smell and there was definitely the smell of CO2. Kinda had a farmhouse ale smell to it. Of course I just bought some farmhouse ale so I could be imagining that part. lol but the CO2 for sure.
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Old 04-12-2013, 09:30 PM   #18
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Whereabouts do you live?
I am in GA, northwest of ATL
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Old 04-12-2013, 09:49 PM   #19
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I am in GA, northwest of ATL
It will be interesting to see what you come up with in that neck of the woods. Are you rural or urban? I plan to do something like this here in VERY rural Colorado. Keep us posted!
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Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 04-12-2013, 10:02 PM   #20
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http://youtu.be/L3sijnoW5HU
Check out this video from Brewing TV. Jeremy in the video works at Northern Brewer here in Milwaukee. He successfully isolated a native Wisconsin yeast for Lakefront Brewery to use.


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