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So make some e. coli beer and let us know how it tastes! :D

If it was mine, I would just let it go for another couple of weeks before I checked it again. As for the cloudiness, hefes are always cloudy anyway. I would leave it as is.

There's a certain amount of work involved in harvesting and drying them, and what I could sell them for on CL wouldn't justify the effort. I will push harder to give them away as "free for the harvesting" next year.

I got more Cascade than I could harvest this year (two pounds, dry weight, in the freezer - my wife said no more), and after a couple of years of little or nothing, my Mount Hood also gave me a decent yield this year also. Cascade seems to grow like a weed here.

It was such a shame - I gave away about a half a pound (all dry weights) and offered to anyone who seemed even vaguely interested to come over and harvest all they wanted. I have about two pounds either in the freezer or in beers already, and my wife won't tolerate any more. So yesterday I...

Prior to the recall, yes, but not prior to when Nottingham's problems were coming to light. I should not be the least bit surprised. When Baxter Labs had a problem with their heparin and had it all recalled, their main domestic competitor (whose name I won't mention) reacted in exactly...

Hey, it's a big tent. Personally, I struggle to enjoy a Stout of Porter and even my taste for Lager has waned as I've come to appreciate Pale Ales in all their forms. But I know enough people who have exactly the opposite tastes as I do. It's not like joining a team - "Te gustibus non...

IO mentioned this on the other Nottingham thread also. Seconding what was mentioned on the previous page, my LHBS has none in their refrigerator - it has all been recalled, I was told. I'm hoping they get things straightened out - I used it for years and loved it. If they fix it, I'll use iot...

Just in passing - I was in my LHBS today and was advised while I was browsing the yeasts that there was no Nottingham to be had, that it had all be recalled.

Well said! Beer (good beer) is difficult to ship long distances. Stick with the local product.

I don't mind Shiner Bock - I just don't think of it as a craft brewer. If Spoetzl is a craft brewer, then so is Yeungling (my opinion). More of my opinion - Matt is not really a craft brewer either (again, my opinion). Same class as Spoetzl and Yeungling - regionals.

Shiner Bock doesn't count as a craft brew to me, but OK. Interesting. I've never even heard of Boulevard.

Worst? You children have never had the privilege of drinking Stoney's, probably out of business for decades by now. I couldn't finish a six pack (that is, my standard serving size) of this while I was in college, which was some time ago. I went for the literal question on this, not the...

I'm done commenting on this. I'm an experienced brewer with almost a decade of experience and scores of batches. I've mentored several new brewers who have become successful. I'm not some noob who panics when something new or unusual happens. I control my processes closely, practice good...

The Air Force seems like they are trying to cut costs by pushing people out the door on any medical pretext that they can - virtually the same thing happened to a buddy of mine - he had made O-5 after 15 years but had blood clots in his leg while in Iraq. The medical board decided that it...

I've never bothered with rehydrating - I pitch dry yeast right into the fermenter out of the packet - once I have ensured that the wort is at the right temperature. Never had a problem.

I could probably argue that after about 100 batches, I know something about brewing, and might further say that possibly one or two other people here also understand that fermenting sometimes starts slowly. But as a former regular user of Nottingham, I can also say that it is not the product...

Do a quick search of this forum for threads on Nottingham. The problems are well documented going back at least a year and not just by a bunch of noob brewers who don't understand that it takes time for fermenting to launch. The fact that some Nottingham yeast is OK doesn't take away from the...

What's most interesting about DFH beers in general is that more than any other beer, they seem to provoke statements of opinion as fact. No idea why this is the case, but what follows is almost always interesting. The best way to read the comments is to mentally add "In my opinion..." in front...

I'm sorry, I'm not buying the not-so-thinly-veiled implication that there are brewers' errors that are causing the problem with Nottingham yeast. If this was true, there would be just as many threads asking why Safale and other brands are not fermenting. Thus the tongue in cheek comment about...