SOGOAK
Grandmaster Brewer
Anyone have any guidance. I want to build a backlog of recipes. Seeing them wants to make me make it happen.
100% conversion would be the perfect brewing efficiency. "Technically speaking" if you don't get 100% conversion. Then yes you did not get all of the flavors out of the grains. That does not mean that your beer will be bad or not as flavorful, it just means you did not get the full benefit from the grains. We live in the real world, and knowing that even the BMC's don't get full conversion with their high tech gadgetry and monitoring means that I can live with low tech 70+ efficiency ;D.Will using 60% efficiency mess up the balance of flavor in my brew?
I would go with the WY1214 Belgian Ale or Wyeast Belgian Abbey II (1762) both would be great choices.Do you have a guess as what yeast could be subbed?
I just started building my yeast bank and it is not very extensive. So Far 1882 brewery has: WY1214 Belgian Abbey, WY2006 Bavarian Lager
I'd like to get some pacman, fat tire, maybe some denny's fav.
If you can make a starter, you can culture yeast from a bottle... Its not that hard. Here is what I do: Make a starter, open 3 bottles of bottle conditioned beer (like Rogue), Spray the tops of the bottles with StarSan, Pour them into glasses leaving about 1" left in the bottle, Spray the tops of the bottles with StarSan again, swirl the bottles to loosen the yeast in the bottle, and pour them into the starter. DONE! I tried to make a stirplate (Epic Fail)... Once it has finished out you pitch that (Rogue) into a nice APA or IPA and you are done.I hear veteran studs culturing from bottles on stir plates. I am more worried about getting good at making AG beer. Then I'll fine tune yeast ranching.
Do I hear "Road Trip" Woohooo! 8)Thank you again, I wish you weren't so far away, I'd trade you some yeast for some HBs.
UselessBrewing said:I made it about 4 months ago. I don't think the yeast is available any longer. However I have a few slants (Second gen) of Fat Tire Ale Yeast - Wyeast VSS that I proofed and divided before making it... No idea how I would get it to you tho... I know it would have something to do with dry ice to keep it cold.
Cheers
Preston