I like Wyeast 1945 which is a Northern Brewer exclusive. Great in stouts, old ale, and can ferment clean at low temps for American pale ales. I haven't tried it in a Kolsch though.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I'm now having to log in every time despite checking the "stay logged in" box. Annoying and I've changed nothing.
I like using them from 20 min on out to dry hop. Pairs well but gets lost in IPAs with lots of citrus
There is no magic. Just add the yeast to a clean water source.+1
There are other forums out there but you probably get the quickest and sincerest responses on the AHA. Often within several minutes of posting a topic.
If you can do it without burning yourself:
I always used to slosh a little of the hot water/wort from the kettle around in the bottle and then return to the kettle.
I used to think that some beer left on yeast would protect it some. I wouldn't rinse yeast real well and would refrigerate yeast with a layer of beer in mason jars. I had one grow mold on top of the thin layer of beer even though I was extremely careful with sanitation and boiled all rinsing water. Yeast I've left with no beer on top has never become infected.
I would think that as long as there's nothing wrong with the appearance of your starter you should be fine. I would cold crash it and decant though. Anymore I never leave yeast in a carboy for more than a day if I plan to reuse it.
I have stored yeast in the fridge with beer on top hundreds of times and never seen mold or an infection. I have to believe it was due to something other than leaving yeast under beer.
Austin Homebrew ships kits for free. Other stuff is $8 I think
I get the timeout message when posting fairly regularly. I just hit post again and it takes it though.