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Bumping this thread. Over the last year I've brewed a total of six beers with this yeast, and I'm now going to put it into hiatus, so perhaps it's time for a brief summary. The first five beers were pitched with starters, the last one with a freshly harvested yeast. Pitching ratios of the...

These particularly low figures are from Bavaria, but definitely pre-Hansen's isolation techniques. See post #83 for sources. I think we can relatively safely assume that many Bavarian brewers of the mid-19th century, having already worked with bottom-fermenting yeast for several centuries at...

Thanks for pointing me to those pages! This particular tomb is nearly 1300 pages long, so that helps a lot!! I'm aware of that, thanks. It might still be worth considering whether yeast pre- and post-Hansen has been a contributing or perhaps important factor. Some AA figures in the 19th...

Thanks, I hadn't been aware of this particular source. I have already found a digitalised version: https://library.si.edu/digital-library/book/americanhandyboo00wahl

Excellent thread! I have recently cottoned on to suregork's most recent findings and made a couple of postings under his latest blog post from October 2019: http://beer.suregork.com/?p=4112 I found the observations regarding Frohberg and Saaz strains most interesting and noticed, amongst other...

Bumping this thread. I have brewed two beers with this yeast in the meantime. Due to me moving house and country this took longer than expected, and I had to revive the yeast over several days. I brewed an U Fleku clone with a rather extensive decoction mash and a 2 hr boil on top, and I ended...

Have not gotten round to using it yet. Might have to wait until early next year.

My order arrived this morning (CEST) but it will take several weeks until I'll get round to using it.

Thanks, that sounds very promising indeed! I had definitely planned to make a Czech-type light coloured lager (Urquell-type) but perhaps I'll also try a Helles and something more malt forward!

I have just noticed that Wyeast are making the above strain available again. Looks like the strain originates from the Staropramen brewery in Prague but apart from that I haven't found much information on this strain on HBT. Looks like Wyeast haven't issued this strain for many years (2011?)...

You've got mail.

Regarding Stuttgart it might be worthwhile to get in touch with Kesselbrauer e.V. (they have a website). They're a recently founded homebrewer's club with maybe 30-50 members IIRC. They have a mailing list also and meet on a fairly regular basis. In fact, their next open-to-all meeting is this...

Guten Tag! Johnny H from hobbybrauer.de :mug:

Gushing would not be untypical for a wild yeast infection. We once did a joint brewing project of a Fullers Party Gyle and ended up with five different beers with varying strength. Due to use of contaminated equipment, most likely with a Brett-type organism, some of them suffered from differing...

The 1830s source (Johann C. Leuchs, 1831, p.337) hasn't revealed much more. I think the recipe is the same or almost the same as the one from Schmidt / Pattinson but at least this shows that the beer was made like that over an extended period of time. Once again, I'm struggling with the units...

I've already spotted the Mumme thread. For the time being at least, I won't engage in it. Information overflow! :mug: I keep finding old reference books but they're not easy to decipher. In most cases they are written in Fraktur (an old German writing type), and they also use units I don't know...

I'm struggling a bit with imperial units and also with mathematically converting DME into malt because I'm not used to using either but the 12 oz of acidulated malt in your recipe don't sound excessive. If I have calculated accurately this comes to about 6% acidulated malt in the grist, and I...

A sensory seminar (aromas and off-flavours )! We all know the sensation "well, this beer actually smells/tastes funny" but very often we can't describe what we smell or taste let alone put the finger on what has actually gone wrong in the brewing process. That's also something you can...

I've just read through the entire thread (not so much the linked articles). A fascinating read. Thanks to @unionrdr for pointing it out. I will look through my German resources (hobbybrauer.de in particular) to see whether there are any experiences with this particular beer style. I had a...

@unionrdr: Your experiments regarding Mumme and Kottbusser sound absolutely fascinating! I'm probably out of my depth quickly when it comes to historical beer styles but I certainly like to try (i.e. drink) them, and I'm also a big fan of Ron Pattinson who has unearthed a wealth of knowledge...