« on: August 28, 2014, 10:58:49 AM »
Found the sure screen as a brand name - and I have one, so I'll be sure to use it when racking this batch.
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I thought that Wyeast 1768 was a reserve collection strain, but it is not:I'd stay away from the Roquefort strain, as well as the Stilton, Munster and Camembert strains.
I have not tried the Roquefort strain, but could be convinced if others think highly of it! I can compare it to the new Abbaye Ale dry yeast that I have going in primary on a Belgian Golden Strong presently...
Now Rochefort, that is second only to the Unibroue strain (WY3864 - sadly only a seasonal strain) for my favorite Belgian yeast.
Also remember that the ABC does not make regulations, only the legislation can do that, they only enforce existing regulations.That is incorrect. Legislatures pass laws and agencies promulgate regulations. The power to promulgate regulations is granted by law and can be quite broad.
I've decided that I don't need bigger batches, I need another temp controlled fermentation freezer. I like brewing and I like variety. I'd rather run four 5 gallon batches than one 20 gallon.
Not this weekend but on my next brew day I'm going all experimental. NW Sour, specifically a Klickitat Sour. 50/50 german pils and munich 10L, 1lb oats. 1.050ish. 2 oz of Willamette at 5 minutes, no bitter charge. Lacto for 7 days at 80º then NW Ale 1332 at 68º till done (wherever that is). If the hydrometer is lacking that certain Jenny Sayqua I'll secondary on 10lbs peaches.