I wrote:Being broke with ideas sucks
Violentblue wrote: now I still use bread yeast, but I boil it first so it becomes food for the good yeast.
Once you get a ferment going, its easy to reuse the yeast..
brantoken wrote:I started with ec-1118 last fall, it stalled in the winter months, I added some red star bakers yeast, to get things going.
Started out a bit rough, I am sure their is all sorts of cross breeding going on in there, surely war of some kind in the beginning, but in the end a great party mix! The mutant mix is doing really well in the heat with a nice slow ferment without a lot of head and tails. Taste is crisp and clean with good mouth feel and flavor. Hard to beat dumb luck, I have learned, so I am going with it. I think I am going to save this motley crue for later .
Zymurgy Bob wrote:I've pretty much settled on Danstar Nottingham ale yeast. It's cheap, I've usually got a bunch on hand anyway, and it makes good beer. I've got no argument with the whiskey flavor, either.
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