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Post by Seven on Jul 10, 2020 13:52:55 GMT -6
What I meant to say was that I wouldn't try to dry anything other than kveik. And no, I don't use it at this point. Haven't had a beer made with it that makes me want to use it, but I'm still looking. Now that makes more sense to me! I have had a few commercial ones that I liked but I do not think it was anything I could not recreate with other yeast. I want to like it but for me it takes more work to use since I have to get it so warm. Curious why it's extra work to get it warm? I just stop chilling when the wort hits 90-95F and throw a quilt or blanket over the fermenter...stays warm for a good day or 2 and fermentation is essentially done at that point.
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Post by denny on Jul 11, 2020 9:46:44 GMT -6
What I meant to say was that I wouldn't try to dry anything other than kveik. And no, I don't use it at this point. Haven't had a beer made with it that makes me want to use it, but I'm still looking. Now that makes more sense to me! I have had a few commercial ones that I liked but I do not think it was anything I could not recreate with other yeast. I want to like it but for me it takes more work to use since I have to get it so warm. Exactly. I's easier for me to keep it cool than warm.
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Post by pkrone on Jul 12, 2020 8:59:37 GMT -6
Timely thread... I just pitched the dregs from a bottle of Lone Pint's Yellow Rose into a starter. Fingers crossed... Is Yellow Rose as good as the hype? It's one of my favorite Texas-made IPA's. Surprising that it's a SMASH beer too.
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Post by pkrone on Jul 12, 2020 9:00:46 GMT -6
The Germans are notorious for using a bottling yeast in their beers. Any examples? Frankzikaner, Paulaner
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