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I just used washed yeast (WL Belgian Wit) that has been in my fridge for over 1 year. Starter went well and beer fermented just fine. Wonder how they stored yeast in the "olden days"?

Over the span of 2 years: Broke first one when I forgot it was in a sink full of Star San solution. Jammed a spoon on top of it, smasho. Second one, when I was shuffling around my buckets and other equipment I knocked it off the shelf and it slid out of its tube and broke on the floor. Third...

Oldest bar in Cincy http://www.arnoldsbarandgrill.com/

http://cincinnati.com/blogs/tv/2011/08/04/moerlein-listermann-beer-on-tap-at-nbc/

I have a harvested (Washed) jar of Wyeast German Ale (1007) that I washed from an Oktoberfest I made last fall. Whats the opinions on using it in Kolsch. I probably will no be able to ferment it much below 70 degrees. I used another jar of the washed yeast in an Alt that I made; the yeast did...

Its rated 55-68° F. At the lower end of the range would Wyeast 1007 ferment slower? BTW it was 10 days in fermentation when I moved it to a warmer locale.

Is the temperature range of harvested yeast differ from the "rated" temp temperature of the yeast when new? I harvested/washed yeast from my fermenter and stored in the fridge for a month or so. Used a starter and pitched into an Alt. I wanted to ferment it on the low end of the temp range...

BTW: There is a difference between food allergies and food intolerance. True food allergies are your body's immune (IgE) response to food proteins, and only food proteins. The most common are milk, egg, peanuts, tree nuts and shellfish. Food intolerance (Gluten/Lactose) causes strictly GI...

bump...thanks

Here's a snap. I think its pretty tasty. Its as dark as a stout.

Franken brown 2

Malt/Fermentables 4 # Light/Pale Malt Extract Syrup (Listerman's 'default' Canadian Light LME) Mash: 2# Pilsner (2 Row) Ger 2# Munich Malt 8oz Briess Crystal Malt 40L 2oz Black (Patent) Malt Edit: Batch Size 5 Gal, Partial Boil 3.0 Gal (Avg) Hops 1.0 Oz Magnum @ 60 Mins Yeast...

I think I made a good mixed style beer here....lets call it a German Red Ale... the head is thick and tan to slightly red and does not fade at all. Nice dark red color in the beer. Not much hop flavor as I expected, but I has a nice full body. Its is malty to sweet, but has a little 'bite' at...

I have done a few partial mashes, so now I decided to 'experiment' and make a small batch all grain attempt. I already planned on racking an Oktoberfest style ale (Maybe can call it an Alt) to secondary and wanted to re-pitch some of the slurry from that batch. I also had 1oz of Hallertauer in...

Karen Sypher ale wins at State Fair 'It didn't win on taste,' says Kentucky State Fair public relations chief The judges have found in favor of Karen Sypher. Well, at the State Fair, at least. A label featuring Sypher’s photo and several jokes about her infamous affair with...

Cincinnati

I landed a stash of 300 bottles for free from an ad on Craig's List...so give it a shot -- you never know

I made this partial mash, attempt at an American Pale Ale, but if you had to throw a dart at the style board, what wouldja callit? ----------------------------------------------- malt & fermentables: LB OZ Malt or Fermentable 5 0 Pale Liquid Extract 2 5 Belgian Two-row Pale 1...

Thanks, I wasn't worried. It was Sunday, so the higher math wasn't clicking for me. I will appreciate the few extra beers in the end tho ;-)