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The first thing that ever got me off of Budweiser was widmere hefeweizen. After that, I fell in love with the idea of cloudy suspended yeast beers. Yeast os damn good for you and as we all know, you don't get near the hangovers off of homemade beer that you do off of commercial beer. I think...

Yeah. It's just beer, which is very important to me. And, it's the whole day's work and whatever ingredients were put into it and the idea of another soured failure.

I thought about maybe inoculating one with the starter and inoculating the other with the yeast out of the kegs. I would hate to find out that it ruined one of them but, at least I'd have the other to drink and I know if the starter was bad or not, for sure. I like to hear what you say and I'd...

I hear what you're saying but, once I tasted that sour taste, no way in hell am I going to pitch it. I think that it will turn those beers into the same sour tasting ****.

The slower flocculating yeast is what I like. I like a lot of suspended yeast in my beers. Anyway, I'm going to do what I figure is the only way out at this at this point. I have taken the yeast out of both kegs, set it on the counter to warm it up and I'm going to inoculate my wort with them...

F#@kin' Hell! I've got 10 gallons of wort sitting here but, I tasted that starter and it tastes sour. At least a little bit sour anyway. Taste just like a less potent version of the exact flavor that I do not want in my hefeweizen! I've had plenty of beer sour on me and I can't put that yeast...

I probably shook it more often than every 2 to 3 hours when I was awake. While I slept for 7 hours or so, it didn't get shaken of course. It's been about 40 hours total at this point. It takes me anywhere from 5:00 to 7 hours to brew so I would say 5 to 7 hours before I pitch. I don't have a...

Island lizard, it finally started going at about 10:00 last night and it's going really strong right now. Do you think, I should smell it and taste it right now and go ahead and Brew if I think it's alright or should I wait for it for ferment out and then try it?

That wasn't as good as I was thinking. I was hoping I was going to watch somebody actually Brew it not, just taste it. But still, thank you for that.

I just found the video and I'm definitely going to watch it! Something else that's kind of weird to me is it looks like a whole bunch of other people have done it too. I don't know why but, I never thought of simply looking on youtube! Duh!

The same as the title says. I'm in 83687. If we can work out a good deal, I don't mind if it's shipped to me or I pick it up locally.

To your credit though, I think I did use the word stirred. I could have said agitate or any other word you can think of so, I can see why you thought that. It's important to use the correct nomenclature in brewing and especially when you're writing stuff in a forum and people can't hear your...

I thought sns meant shaken, not stirred. Anyway, I'm not using a stir bar and every now and again when I pass it in the hall, I pick up the jug that you mentioned and turn the cap down on it and shake the hell out of it and then loosen the cap a little bit so that it can get air and leave it...

There are lots and lots of arguments for and against storing in water or storing in beer.

Yeah, I shook it for about 45 seconds. Right after I put the yeast in it.

Right. I'm not real worried at this point. I would just like to brew and until I know for sure that the yeast made a good starter beer, I can't. I was just kind of letting everybody know what's going on.

SNS. Just stirring it up by hand every now and again when I pass by it.

Starter has been sitting for 16 and 1/2 hours. No perceivable activity yet. Haven't tasted it but, I don't see any foam and all the yeast is just sitting on the bottom of the wort.

I already started a 2 l starter. I hope you're not telling me that I needed to make a 1 l, now?

I don't really know. It's set in the fridge for a month. It was pretty compact, I would say. Maybe that will give you some idea of how much it might be. Yes. Ale.