hexmonkey
Well-Known Member
I'm planning to brew an AG Biere de Garde from the recipe in Brewing Classic Styles. The book does mention what yeasts to use, but I cultured some yeast from the dregs of a bottle-conditioned commercial Biere de Garde - Cuvée des Jonquilles.
This is ideally going to be served at a French-themed dinner party in September, so I probably don't have time to brew a test batch. My question is, would you use the cultured yeast, or buy some instead?
Also, the book doesn't mention anything about water profiles. I have highly alkaline water (pH 8.0 and 172 ppm Bicarb) so I'll probably be either diluting or starting from scratch with RO/distilled. Anyone have any suggestions of what to shoot for?
This is ideally going to be served at a French-themed dinner party in September, so I probably don't have time to brew a test batch. My question is, would you use the cultured yeast, or buy some instead?
Also, the book doesn't mention anything about water profiles. I have highly alkaline water (pH 8.0 and 172 ppm Bicarb) so I'll probably be either diluting or starting from scratch with RO/distilled. Anyone have any suggestions of what to shoot for?