Kerry The Liar Loves Waffles <Kerry The Liar Loves Waffles> wrote:
[color=blue]
> On Wed, 01 Sep 2004 12:30:33 -0500, G_cowboy_is_that_a_Gnu_Hurd?
> <vvosen@cpinternet.com> wrote:
>[color=green]
>>
>>There is an alternative! With brew that came out allright, no spoiling
>>etc,
>>just capture the trub! Put it in one of those extra clean beer bottles,
>>cap, and store in your refigerator. You want to do it before adding
>>priming sugar but it's safe to do it after. It's loaded with vitamins and
>>billions of dormant microbes that when pitched will kick your wort into
>>superFreshalist hoPpy aliquencious beer. You could trade them at the
>>homebrewers club for other yeast cultures or send them to a friend for a
>>gift. So you see spanky, not everything cheap is grade crappy.[/color]
>
> even better.. grab the sediment from a bottled conditioned brew. I'm
> doing that tonight once I finish my bottle of Duvel.[/color]


remember to do a starter on it. There's not enough to pitch but yea, yeA,
YEA! The pasturization kills the poor microbes in most domestic beers,
sadly. I'm stuck trying to find an alternative to wine yeast for my
unfinished quadruple-bock/barley wine. The yeast I was using conked out
half-way. White Labs has some strains that will handle it but their
procedures for getting the alcohol content up to 15-16% are ridiculous.