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Right now I've got wlp001, wlp007, wlp500 and Wyeast 1968. Needing to be cultured up I got JP Bam Biere, Bell's yeast, and Ommegang. I did 5 or 6 vials of each yeast I froze. I figure if I run low on a strain I'll just reculture from the last vial, which should make this yeast last quite awhile.

Nice work Dave! I've been meaning to do that forever. DME is freakin expensive. I did about 6 or 7 half pint jars with 60 ml of wort so I can just toss in a stir bar and frozen yeast culture; so nice and easy,it's worth the prep time.

I believe Delbruekii is the white labs strain and it does not produce alcohol whereas the Brevus is Wyeast and it does.

I'm enjoying this thread! Aside from several things already listed that have made brewing a lot less tedious for me, I'll throw out canning starter wort. To be more specific, I started canning small jars (with a pressure cooker) of 60ml and quart jars. If you're going the route of keeping a...

I'll be brewing up an American Sour Ale this weekend for the first time. Basically an APA recipe feremented with only Brett. C and I'll be hoping it with all Citra, ala Zombia Dust. Who would be judging this Misfits competition? Why by May 1st?

This is true. In fact, I've developed a taste only for a Foward Sealed poured beer. Really brings the hops out. :drunk:

They say you'll generally need 8 to 10% Acid malt to be noticeable in the beer and I think upwards of 20% some people have done. I have used it a couple times at around 5% and picked up a small of amount of tartness I'd contribute to it. Using it in a style such as Saison or any Wheat beer to...

I'll second the Bargain Fittings. I recently added a bazooka tube to the end of my dip tube. Not sure I've seen any real difference with it than before. I whirlpool and still use a hop bag for my pellet hops cause I'm paranoid about clogging my plate chiller.

JP beers (well, definitely La Roja) has Brett, Pedio and Lacto. I just did two five gallon batches of Berliner Weisse and ended up dumping dregs from La Roja and Oro de Calabaza in one of the batches. I was going to wait until after primary but I just said screw it! No activity after 24 hours...

Damn! Here in West Nashville I got quite a bit of hail but most a little bit smaller than the size of a quarter. I was signed up for four entries into the Atlanta region for the NHC but I just couldn't pull the trigger considering 1) none of the beers were particularly outstanding and 2) I...

I don't know what a "true" decoction definition would be but in my case I pulled out a thick 6 QT portion, raised temp to 155 for conversion, held for 15 minutes, then raised up to boiling and held for 15 minutes before adding back to raise main mash to sach temp of 148. I think the large...

Indeed I noticed the channeling. Is this much of an issue, considering I'm batch sparging?

Had 33% wheat in the grain bill, did a protein rest at 133 then decocted up to 148. This ugly bastard was how the grain bed looked after draining the runnings. Is this normal?!

Jolly Pumpkin

Grain bed after decoction

Berliner Weisse Mix

Growing up wlp001 from frozen stock

Decoction with mash hops

Yeast bank

Belgian Dubbel fermenting