sudbuddy
Hang on, I had something for this
Hey everyone,
I've relied on HBT for years but never got around to joining til just recently. Thanks for being so awesome.
So, I run a LHBS in the Chicago area. One of the issues with running a shop is that yeast has a relatively short shelf life and it's hard to sell when it "expires." Long story short, this weekend I pulled 30 old Wyeast smack packs out of my inventory and was trying to think of something fun to do with them. My business/brewing partner was like, "why don't you make a bigass starter with them?" Seemed like a good idea, so that's what I did.
I used about 3 gallons of water, 5 lbs of DME, some nutrient and the aforementioned smack packs. The strains broke down as follows:
1084 x 2 (Irish Ale)
3056 x 6 (Bavarian Wheat Blend)
3787 x 5 (Trappist High Gravity)
1028 2 4 (London Ale)
1388 x 7 (Belgian Strong Ale)
3724 x 4 (Belgian Saison)
1768 x 2 (English Bitter, a seasonal version of 1968)
I'm hoping to nurse these babies along and get a wacky house yeast out of it, which I'm guessing will be fairly Belgian-y. Does anyone have any thoughts on this? I'm guessing this isn't the first time it's been done, so if anyone has any experience please share.
Cheers!
I've relied on HBT for years but never got around to joining til just recently. Thanks for being so awesome.
So, I run a LHBS in the Chicago area. One of the issues with running a shop is that yeast has a relatively short shelf life and it's hard to sell when it "expires." Long story short, this weekend I pulled 30 old Wyeast smack packs out of my inventory and was trying to think of something fun to do with them. My business/brewing partner was like, "why don't you make a bigass starter with them?" Seemed like a good idea, so that's what I did.
I used about 3 gallons of water, 5 lbs of DME, some nutrient and the aforementioned smack packs. The strains broke down as follows:
1084 x 2 (Irish Ale)
3056 x 6 (Bavarian Wheat Blend)
3787 x 5 (Trappist High Gravity)
1028 2 4 (London Ale)
1388 x 7 (Belgian Strong Ale)
3724 x 4 (Belgian Saison)
1768 x 2 (English Bitter, a seasonal version of 1968)
I'm hoping to nurse these babies along and get a wacky house yeast out of it, which I'm guessing will be fairly Belgian-y. Does anyone have any thoughts on this? I'm guessing this isn't the first time it's been done, so if anyone has any experience please share.
Cheers!