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i have to say great job!:mug: sometimes a hot/cold spell out of no where will cause the speed ripen..is that kennel where you grew those at?

well thnx yet again.grammar police eh? oh well.guess some post when more sober than others . me and my friends view this site while drinking some great cold ones.explanation,not an excuse for the run ons. any who great answers everyone *with exception of a lil rudeness* and i have my choice...

sorry folks been hectic thnx for all the great replies i will take note of the saf strains and others mentioned i was just tossing out a good question a friend of mine and i were in a little confusion over thnx for the clarity .....on a beer board :mug::rockin:

haha yeah seen that episode eh well older animals do have a bit of a difference but in those cases the skill of the cook should be called on to turn some slightly tougher venison into a great meal marinades work wonders as do a small sand/rubber mallet lol but you do have a valid point my...

just a little heads up for ol' seabee john....VENISON is NOT any wild red meat that is hunted venison ONLY applies to those animals such as deer *all species and sub-species* elk moose and caribou see i can go out and shoot a squirrel a rabbit or a bear and it is NOT venison im not trying to...

well i am planning on a double IPA with a black porter twist and some very hard crisp cider the IPA is what i am most concerned on the yeast selection i wish to keep the color nice dont mind on murk as long as its nice heady an retains or enriches the hops the cider i was thinking about mixing...

well i am looking for a general usage yeast or blends that would go well with a cider or beer i also plan on washing and re-pitching the yeasts i want something that will handle a higher abv but without some of the off flavors that come with those yeasts

ok folks new to this board but familiar with the fine art of fermentations so i ask of all the yeasts out there for low gav and high what would be if any the best blends? i am looking for a neutral yeast with a longer fermentation and high end gravity but i want a decent flavor i have heard of...