Do kriek producers pit their cherries? I seem to remember the answer being no...
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I'm curious how you guys who brew 10+ gallon batches deal with creating enough yeast. I'm toying with the idea of upgrading my capacity to handle 10 gallon batches, but I am a little unsure about how I should handle my starters. For example, when I'm building up yeast for a typical 5 gallon lager batch, I've got a 4 liter starter on a stir plate (in a 5 liter flask), and I feel like that's _barely_ enough yeast.
But they did say, "Well sir... you CAN have it independently tested. That will of course be at your own expense. But we can assure you that the City of Altoona has THE best water in central PA".
Ostracized? That's really counter to what we're trying to do here. As a matter of fact, let me be the first to welcome you and say that we all look forward to your contributions!
Yet further up in this discussion thread narvin posts a rather scathing message about the individuals who would rather read the email. Yes, I am one of them but for the simple fact that I was always able to read TT on my BlackBerry when I had down time during the day. Contrary to what narvin would believe, I have moved past 1200 baud into something a little faster.
If you think about it, the forum is nice only for people who sit in front of a computer all day, but what about the rest of us? When we log on to the AHA Forum and want to see what we missed over the past several hours, we need to wade through a lot of +1 on your mortgage and way to go majorvices and never get to the denny level before we find a recent topic of interest.
As it turned out, the starters took off just fine and so did the Old Jubilation fermentation. Wyeast comes through again!
Because if the White Labs vials were different, you'd never know?
And big breweries can brew "craft brews" eg beach bum blonde ale.