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I'm not trying to be hostile at all. I first started the thread by asking about why refrigeration is required for storage after harvesting the previous yeast, but not required if it's kept in it's current form. I asked for the "science" behind why it works, because I'm a very technical person...

My beef is that spending the extra time of scooping the yeast, washing it, and then having it potentially only viable for a few weeks in the fridge seems like a bad piece of advice. Based upon your information here, I could just rack 95% of my beer off, leave my yeast cake to sit for however...

The going advice for the month on here is to let your beer sit for 2 months before bottling or kegging. That's the information being pasted into almost every newbie post by Revvy and others. If yeast is protected from infection and stable after being dormant, what's the timetable on how long...

Well, some people are touting around here like they're experts on yeast, so I'm quite intrigued on the matter. How can an organism that requires refrigeration and supposedly an "ice pack" when shipped to my house, be viable after sitting for 2 months in my closet at 75 degrees...

Reposting this as a new thread, so I don't hijack the Yeast Cake thread. Can someone explain the science to me on this? Why is a Yeast Cake viable after a beer has been sitting on it for potentially months, unrefrigerated, but as soon as the beer is mostly racked off of it, it's only viable...

Can someone point me towards a bit more information on yeast viability? Thanks!

Can someone explain the science to me on this? Why is a Yeast Cake viable after a beer has been sitting on it for potentially months, unrefrigerated, but as soon as the beer is mostly racked off of it, it's only viable for a few weeks, and must be refrigerated? I'm missing something here...

Well, it didn't leak before... it just started now after I removed the quick disconnect.

I disconnected my air from my keg today, and it seems there is a lot of air leaking from the ball lock. I tried depressing the poppet to see if that would help, and it did, some... but it's still leaking a lot of air. Suggestions?

:mug:

Well I popped one in the fridge today, after being bottled for 2 weeks. Damn it was good. This is what makes me want to keep brewing!!

Nevermind, it's not worth it. Don't want to start an argument on here. Continue to bash the guy for dumping 30 bucks worth of sour beer and argue about semantics with bacteria.

lol, I hope this is sarcasm :)

I don't think he was "bacteria-mongering". No need to be rude on here. If you don't like the fact someone dumped their beer, don't respond to the thread. :drunk:

Has anyone tried "UFO Hefeweizen" before? I tried it, and it was really good... but I want to make sure it actually tastes like a real Hefe.

Anyone have a good starting point for either one of these? I know, Lemons and Limes... but not sure of the quantities.

I made this a few days ago, and unfortunately my wife isn't a big fan (too gingery). I think it's great, but perhaps I'll cut the ginger in half next time.

Not necessarily. If you can afford it, why not? Do you ever throw out left overs at home? Do you always finish that loaf of bread you bought before it molds? Stuff gets thrown out all the time. In his defense, I tossed my Raspberry Wheat because it's downright nasty. I'm not going to...

For me, the few bucks that gets dumped I take it as a "learning experience". I'm not going to experiment with fruit and beer anytime soon. I'm dumping mine tomorrow.

Well, I had beer sitting for 1.5months in my closet and just carbed it in a keg, and it tastes vile. No, time will not heal all things :) I may take the keg out and dump it in a week or so.