« on: May 07, 2013, 04:55:22 AM »
Bottle dregs >>>>> Yeast blends
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Make sure to ask them to carry it then. The more the industry sees our demand for quality dry yeast, the more likely stuff like this will become widely available.
This might be what they mean above, but for the zest I would soak it in alcohol and then either add the whole tincture or strain out the zest and add the alcohol. You can dose to taste at packaging. This is also a good way to make citrus vodka if you are so inclined.
For the chamomile, I would boil it and make a tea and do the same as above. You could add the tea to the fermenter without worrying much, but getting the dose right could be a pain and you'd have to taste it frequently to rack it when the level hits what you want.
I've dry hopped BoPils, and also made what were basically IPLs back in the day. I'm sure the Germans wouldn't approve, but I liked them pretty well.
Hopefully my LHBS will get it. The cost + shipping = more than liquid.
Who wants to be the first to ferment the Workhorse yeast at 90f?!
Exactly. There's no reason to shoot yourself in the foot before you even open the door. IMO a great website won't "fix" a bad brewery, but bad marketing has sunk many breweries that made great beer.
...Honestly, if I were to brew another blackberry beer I would go with a more neutral yeast. I wasn't a big fan of the hefe yeast in combo with the fruit...
I decided to give WLP670 a try this weekend. Good results have been posted on the Embrace the Funk blog, so I'm jumpin' in.
I wouldn't worry about contamination. Do your beers go bad after 3 months?
You're going to have fewer viable cells but I don't believe Mr. Malty's doom and gloom estimate. I just built up a starter from some 4 month old slurrry and it was active as any starter I've ever made. I estimated 10% viability and made a 2 step starter, and the cell count showed significantly more yeast than the Mr. Malty prediction, almost double.