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Sure, Sam Adams did it for their Utopia strain. Of course, it took them 10 years.

Welcome! I'm originally from Mt. Laurel, currently down in North Cackalacky.

I think it would be easier to filter out the grounds before you add it to the fermenter.

+1 on the cold steeping method. After steeping in the fridge for a few days, strain out the coffee grounds and add to secondary.

Congrats! When I move out there, I'm hoping to enter a couple myself.

This is a great thread! KingBrianI, that looks phenomenal, plus since you live the next town over, I know you can propagate some good yeast strains around here. Once the weather cools down, I'll definitely be trying this.

Meh, I guess...

All 4 U - Warrant

That's a good idea, I never thought of that, thanks!

I've managed to strip the hex-input on my driveshaft for my drill, so now when I put a hex bit in there, it just spins around without pushing the rollers. Is there anything I can do about this? I looks like the driveshaft is part of the roller assembly (it's the 2S model).

Someone can slap my smackpack. You can probably tell I'm bored.

I have my first sour in secondary, so I'm no expert, but I'll take a swing. I fermented with Notty, then pitched the bugs in mine. If you're going to pitch the Roeselare in primary, I would say that you probably don't want to rack after a week. If you are going to rack it, you'll want to wait...

It's pronounced KROY-zen. The original gravity shouldn't affect how quickly it ferments, unless it's a real big beer. What was your target OG?

Pretty much. If you check out the Reinheitsgebot, there's no mention of yeast. Back in the days of yore, they didn't know what the fermenting agent was. There are still some breweries that have open fermenters for wild yeast, but most lambics these days have wild yeast pitched right into them.

That sounds about right to me. I use agar that I get from lab, and I typically go with 2% agar. I should probably start making some plates myself, they've been subcultured so many times that I should get some individual colonies.

A beer brewed with wild yeast. A little while back my buddy brewed a beer and waited a while to pitch yeast. Before he could, it started fermenting. I told him he should wait it out and see how it tastes, but the p***y dumped it.

Since I wasn't able to make it to the Raleigh Beerfest this year, I'm thinking about going to the Beer-Bourbon-BBQ fest in Cary this August. Is anyone else up for this? Here's the website: Beer and Bourbon Festival

I'd be down for a group brew, I can only fit 3, maybe 4 people on my deck, so if it's only a couple people, we can do that.

I second Biermuncher's Blonde. I've turned that around in 3 weeks and it turned out great.

Yup, just keep an airlock on it until you pitch the new yeast and you should be fine. If it takes off before you add new yeast, you've got yourself a lambic.