Also Billy, which homebrew should I have tonight? No qualifications just pick one and it'll happen
you've been hitting some robust flavors tonight. go with the Mosaic Rye IPA.
Also Billy, which homebrew should I have tonight? No qualifications just pick one and it'll happen
Looks infected. Send it to me for proper disposal
Simcoe Sensation. Part of my score from my trip to Grand Rapids. Good, but not as good as the Citra Pale.
I use a window screen in the sun, takes an afternoon.
DisturbdChemist said:Had some sculpin, live oak liberation, hb black ipa, and sour cider. Its been another rough day. Not talking about work
Fuzzymittenbrewing said:Really good brewery, they have several new things coming up.
I can relate to the rough day at work. After 12 hours of staring at ladder logic, I get to do it all over again tomorrow, and the next day, and the next, and the next...
Bet there aren't many people in Louisiana that are enjoying Pliny and Sculpin in the same night
DisturbdChemist said:I wasnt talking about work. Work was fine today. Just a lot of crap going on.
Ah. I misunderstood. My bad. I hope things get better for you.
DisturbdChemist said:Thanks man. Its alright. No worries. Just dont know im complaining on here. I usually do not do that. Just a lot on my mind. Hope you job gets better like a lot of people here
lschiavo said:M64. You can drink twice as many of these.
More Torpedo. I'm going to bed peeps! I have to be up at 7:00 for the DHS inspection, then driving to get my nephews (1 1/2 hours, each way), then have a nap for work at 1:00 Wednesday morning. It's gonna be an extremely long day...
Coffee. It time to go to work. Then I get to bottle my hefe, and transfer my Oktoberfest. I just sterilized a bunch of jars to harvest the yeasty beasties as well. Is this enough? I like to have extras in case I need them. I ended up with 6 full jars of 2308 after my bock, and I'm expecting no less from my Oktoberfest.
My question to you, or other people that wash yeast. Why?
Isn't it easier/more beneficial to build up a larger starter and take your smaller cleaner sample of healthy fresh unstresed yeast right from the starter before pitching? I mean the yeast is a whole generation younger prior to pitch, and a whole lot less stressed.
Also what do you need with 6 jars of the same yeast when 1 young jar will provide you with as many fresh generations as you will ever need?
I'm not getting on your case I just don't understand why so many people practice yeast washing in the way that they do. Trying to figure it out.
Usually I think its to save money as well as build a yeast bank. 6 Jars i think is over kill but when I washed yeast a couple of times i got about 2 jars. They are usually not too stress and usually ready to go to another round of fighting. That is what the pro's do. They move the yeast cake to fermenter to fermenter up to 10X (generations) or when its starting to mutate. I believe its more of a money saver or to trade yeast with a friend
The Coff. But I have beers within arm's reach.
But it also seems logical that you'd get a lot less yeast saving parts of each starter &/or spending extra $$ to make huge starters for more time to get enough yeast propogated to have extra to save. Not to mention pitch a healthy amount of yeast into the current batch.
While I see your reasoning,washing just seems more cost effective. The yeast properly stored in the fridge will degrade over time,regardless of being washed or from a starter.
Channel66 said:Remmy that saison yeast, caution contents under pressure, open slowly I'm not responsible for you blowing yeast all over the place
Oh and fook the Yankees
Billy-Klubb said:and here I been whining about getting up at 3 & 3:30 for my job. way to make me feel like an ass, jerry!
how's yer head this morning eandersen? I hope you got well hydrated yesterday!
coffee & water on the side.
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