Do you think I could reanimate some slanted yeast in a tube of 40ml wort? I usually use this as my second step, with the first being 10 - 15ml. Each step last for about 24 hours so I was thinking of leaving the 40ml tube for 48 hours maybe with a few extra drags from the slant. Would this work?
I've been making kefir for a while now. It is FAR more funky than store bought kefir. Intensely funky, almost like a mix between cottage cheese and plain yogurt, with its own additional unique flavor. It's an acquired taste. I usually make a smoothie with it.
I only make small amounts...
Anyone use this yeast? I'm going to brew a saison with it and had a few questions. First off, would it be wise to use sugar with this strain? I've heard that a few saison yeasts have no need for additional simple sugars and would dry the beer out too much if added. I was potentially thinking...
I have a Nugget hop vine that is on schedule to have quite the yield this year, so I'm interested as well! I will probably brew an all Nugget IPA or APA with it.
So I recently tried stepping up from a slant to pitchable volume in 48 hours due to a few circumstances. I don't think it was successful. I stepped up from the slant itself (added 50ml to slant)
24 hours later I added to 225ml
~10 hours later I added to 500ml
~10 hours later I added to an...
I'm pretty sure the answer to this is yes but... can I begin a starter in a slant? I have some slanted WLP002 that is getting old so I plan on reslanting with the starter that I make from it. I figure that if I'm going to discard it afterwards, I might as well use all the available yeast for...
I want to give an update on my WLP002 ESB I mentioned a page or so back. I have been drinking this for 5 or so weeks now and it is a fantastic beer that is true to the style. Delicious Englishy yeasty character, strong malt presence, adequate carbonation and perfect clarity. Don't be afraid...
To anyone who finds this thread searching for WLP550: I just bottled the tripel today and it tastes ****ing fantastic. I must have been smelling some CO2 and other strange, gaseous yeast byproducts in the headspace of the carboy.
Reading through this thread made me think WLP002 could be at fault but I think you may be right with acetaldehyde. I wonder how it could have happened. Maybe 2 weeks primary then straight to bottles was too short for a 1.060 beer. HMMM. Oh well, still good beer! Hopefully it doesn't get worse!
Ambient but 67 was the very top of the range. It was mostly around 63. 80 and above seems a bit high and I pitched at around 60-62 (wort temperature).
However I just decided to pull a sample and do a taste test. The flavor and aroma is a lot better once I let it breathe. I think the beer...