I'm a devout pasteurizer. I'd bring to 160 F for 15 minutes, then pitch Cote des Blancs. Should work out great.
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(FWIW, I'm *slightly* sorry I'm such a dick all the time. I'm a man, but I can change, If I have to, I guess.)
God, I miss the Red Green show! Duct Tape Forever!
PS - Red Green is a HOMEBREWER!
As of this morning I'm still getting a bubble every two minutes or so. Can I go ahead and bottle tomorrow?
I will home brew until they pry the mash paddle from my cold dead hands....
My old forum handle back in the day when the B3 forum was cool.
Also, we need to consider the number of guys who have gone to smaller batches so they can brew more varieties without stockpiling such large volumes of beer. I'm not sure how that would be reflected in the data, but perhaps the overall ingredients likely fall as a result? The point is the amount of spending on the hobby can change without the passion for homebrewing waning among those who are doing it.
I am totally lost. Somehow I was under the impression that a packet of Saflager 3470 contains 200B cells and never heard of using replication. I don't really care. I am successfully using it in lagers and couldn't be happer. 1 packet to 5G room temp.
I think you've accidentally squared the math. For a standard beer of about 1.055 OG, you want 7B cells/liter, so in 21L (5 gal), that's ~150B cells/5 gal, or let's say 200B like you had. Not 4200B!!!! So divide 200B by 16 and you get... 12.5B, which is only a quarter of a sachet for 5 gallons!!!!
I think you are confusing the recommended initial pitch rate from the paper you linked to (1M cells per milliliter per degree Plate) with final maximum cell count (200B cells per liter).
Hell, I still use a flip phone!
What has me confused is that the dry yeast makers all say their packets contain > approx. 55B cells. That's about the same or less than a smack-pak of liquid yeast. Does that mean that everyone is overpitching liquid yeast too? Or is the ">" really ">>>" ?
I highly doubt one will really be able to tell the difference between lemon zest and straight lemon in a somewhat already tart saison.
Ugh. Now I feel icky and comfortable at the same time. Ugh. Ahh...
that is hilarious. kind of like after the first time one masturbates.