jcarson83
Well-Known Member
Just curious if small breweries just getting started usually bought yeast bulk or propagated their own.
It's upsetting how many more strains are available commercially in dry form.
Maybe they would rather sell a pound at a time rather than 10 grams. I can't blame them.
Wasn't that in someone's picture essay here when they brewed at/with a microbrewer? I definitely remember seeing someone drain yeast from the fermenter to fill up a corny for the next batch of beer.
-OCD
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