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Dregs in a starter. We will see what I get. Probably just a champagne yeast they used for bottleing...
The only thing between me and a train wreck is blind luck..... - Kenny -
Too bad I don't have a stir plate.The only thing between me and a train wreck is blind luck..... - Kenny
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i think .......wait......let me think......yeah.....i'm gonna count this as brewing.
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frydogbrews said:
i think .......wait......let me think......yeah.....i'm gonna count this as brewing.
No!!!!! I've ruined my "I haven't been able to brew since last december"?!?!?The only thing between me and a train wreck is blind luck..... - Kenny -
I actually made some experimental thing with the coconut water I collected from a couple cocos today too..The only thing between me and a train wreck is blind luck..... - Kenny
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"On it. I hate software." ~Cpt Snarklepants
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The only thing between me and a train wreck is blind luck..... - Kenny
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Funny ... I know a guy who is good at setting up websitesNever attribute to malice, that which can adequately be explained by stupidity.
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And he needs a stirplate .......
barter time?Never attribute to malice, that which can adequately be explained by stupidity. -
seems to be multiplying pretty well, but im not seeing any krausen.
i've never propagated from bottle dregs before, any idea how much activity one would expect to see?The only thing between me and a train wreck is blind luck..... - Kenny -
Lakewood said:
seems to be multiplying pretty well, but im not seeing any krausen.
i've never propagated from bottle dregs before, any idea how much activity one would expect to see?
very little. i've had about a 50/50 chance of any krausen at all when harvesting.The pinnacle of lame and awesome in one singular moment. -Lake -
ok good. i'll just keep swirling it for a few more days then let it settle. i plan on decant most of the liquid then pouring another 1.045 DME wort on top to boost the volume before storage.The only thing between me and a train wreck is blind luck..... - Kenny
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storage? screw that! just brew something and pitch it!
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frydogbrews said:
storage? screw that! just brew something and pitch it!
I plan on building up enough to fill 4 or 5 white labs vials.
If you're nice I might send you one.The only thing between me and a train wreck is blind luck..... - Kenny -
I have been reading through "Brew like a Monk" and skipped ahead to the section on Westvleteren. Some interesting factoides...
Quoting from the book:
"They brew one week and bottle the next, adding yeast taken from high krausen of an ongoing fermentation. On brewing days a secular worker drives to Westmalle to pick up the yeast for primary fermentation. We don't know when Westvleteren quite using their own yeast, which might live on in an altered condition at St. Bernardus (where Saint Sixtus was contract brew)"
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Westvleteren 8:
OG: 1.072 (17.6 plato)
abv: 8.3%
Apparent degree of attenuation: 88%
IBU: 35
Malts: Pale, Pilsner
Adjuncts: Sucrose, caramelized sugar
Hops: Northern Brewer, Hallertau, Styrian Goldings
Yeast: Westmalle
Primary Fermentation: Yest is Pitched at 68*, Rises to 82*-84*, 4 to 6 days
Secondary Fermentation: 4 to 6 weeks at 50*
Also Noteworthy: Refermentation in the bottle with yeast cropped from primary fermentation -
Awesome! Time to make some beer soon!The only thing between me and a train wreck is blind luck..... - Kenny
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Huh. That sounds good (duh). Sounds right up my alley. I'm a little surprised by the ferm temp.jlw said:Westvleteren 8:
OG: 1.072 (17.6 plato)
abv: 8.3%
Apparent degree of attenuation: 88%
IBU: 35
Malts: Pale, Pilsner
Adjuncts: Sucrose, caramelized sugar
Hops: Northern Brewer, Hallertau, Styrian Goldings
Yeast: Westmalle
Primary Fermentation: Yest is Pitched at 68*, Rises to 82*-84*, 4 to 6 days
Secondary Fermentation: 4 to 6 weeks at 50*
Also Noteworthy: Refermentation in the bottle with yeast cropped from primary fermentation"On it. I hate software." ~Cpt Snarklepants -
C_dubbs said:
Huh. That sounds good (duh). Sounds right up my alley. I'm a little surprised by the ferm temp.jlw said:Westvleteren 8:
OG: 1.072 (17.6 plato)
abv: 8.3%
Apparent degree of attenuation: 88%
IBU: 35
Malts: Pale, Pilsner
Adjuncts: Sucrose, caramelized sugar
Hops: Northern Brewer, Hallertau, Styrian Goldings
Yeast: Westmalle
Primary Fermentation: Yest is Pitched at 68*, Rises to 82*-84*, 4 to 6 days
Secondary Fermentation: 4 to 6 weeks at 50*
Also Noteworthy: Refermentation in the bottle with yeast cropped from primary fermentation
The secondary at 50* is interesting. I haven't put a beer in secondary for a long time.The only thing between me and a train wreck is blind luck..... - Kenny -
somebody should tell those monks that if they didn't ferm it so damn hot, they wouldn't need that secondary!
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I thought I should update this thread. I've stepped the dregs twice and have a healthy yeast cake in my propagation jug. I plan on doing another big step tonight then I will wash the yeast and put it away. Its a highly flocculant yeast. Very clumpy yeast cake.The only thing between me and a train wreck is blind luck..... - Kenny
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When are you brewing this? I'm looking forward to hearing how it turns out.
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jlw said:
When are you brewing this? I'm looking forward to hearing how it turns out.
Good question. I'm planning on making time soon, like 1-2 months... Definitely in 2013...The only thing between me and a train wreck is blind luck..... - Kenny
Westvleteren Dregs
