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First couple of times I used finings, I had the same worries that there wouldn't be enough yeast to carb the bottled beer. My fears were groundless. Suspended yeast abounds. Scary really. I wonder if microbioligists sleep soundly or dream of weird stuff indeed.

Your drunk implies I own a drunk. Imagine that. ie " Your drunk is pissing in the pot-plant." ergo "You're not going to be happy, but he's vomited in the umbrella stand." You're welcome.:mug:

I have never been able to get my head around trends in food or beverages. I consider it to be a major flaw in the human psyche that if someone is told that something is popular, they've got to have it and yeah it's so good! Wine snobs, whoa! now there's a rant I could bang on for hours about...

Champagne yeast is what it is. Yeast for making champagne. We've moved along a bit and you can get specific yeasts for the job. Have a look at wyeast or whitelabs. I reckon champagne yeast makes champagne mead. Stripped of flavour, bubbly and not really mead. Burrrp!

Hey Hello, It's called friendly humorous banter. It's not "real" advice. We do that down here. Or as we say "It's a joke Joyce." Cultural differences.

How did you bottle. Bulk prime? High gravity beers can be tricky. Some yeasts bang on in the bottle basically because many English ale yeasts are for cask conditioned ales and you need to keep your carbing sugar levels in the style. Notto and irish are typical frothy %*cks.

Don't ever let your fiance ever be an influence in the production of your beer ever again! Unless she understands just how serious you are about brewing my friend, there are some serious questions to be asked! Good luck buddy. Brewing and relationships can be a slippery slope.

I couldn't agree more. Belgianese beer is often pisprenounced. I don't like African beer anyway.

I like hate dry yeasts so much that I make starters with them and turn them into liquid yeasts. That teaches em real good.

If your worried the FG will drop too low then go straight to bottle. That's what I would do... what the???

Blankets,sleepingbags,hikingmats,anything to insulate,but alas a watched kettle never boils.I just bag up my mash(12lt) and only ever lose .5c over 2 hours.lf you keep taking temps it will lose temps.Sorry for the metrics.

Doing small batches is a good way to familiarise yourself to the favours of new hops.Assuming you can get small quantities.Having large amounts of beer that doesn't meet your expectations can be a bummer.

Yeast in good numbers is more resilient than many give it credit. Man has used it to make healthy drinking beverage for a long long time. Think marine exploration and their endeavours. Ha Cook Endeavours .

Was it in a fridge or out in open garage temp?

Go with what progmac said. Mix bulk prime then add rehydrated yeast.

Military?Allegedly during the jap war we trained you blokes in jungle warfare.We used to call XXXX barbed wire.

Champagne yeast? Ever tried that for banging out a fully dried out ferm.

Felicitations to you fine homebrewers across the Pacific.May your ferments never stick and your fine beer quench your thirst.