Or brew a small batch ( single) that one vial will be enough for and bottle it after three weeks and put the larger batch (dubble) on the yeast cake: problem solved and you end up with two different beers.MTW wrote: You do have another option, I guess, which is to just spend £££ on more than one vial of liquid, perhaps combined with a reduced batch size, and nothing in super high FG territory. Sans starter. I haven't tried it, but I guess it's an option.
Good dried yeast for belgian styles?
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- Falling off the Barstool
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Re: Good dried yeast for belgian styles?
I'm just here for the beer.
Re: Good dried yeast for belgian styles?
For dried yeast I really like fermenting T-58. I brewed a version of this recipe and was very pleased with the result....
http://www.castlemalting.com/CastleMalt ... ecipeID=11
http://www.castlemalting.com/CastleMalt ... ecipeID=11
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- Lost in an Alcoholic Haze
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Re: Good dried yeast for belgian styles?
A side effect of upgrading my brew length is that there is no small batch brewing any more, to develop my starter skills.
Now that I am managing my yeast very nicely, I don't want to go back to the bad old days of stressed yeast.
Now that I am managing my yeast very nicely, I don't want to go back to the bad old days of stressed yeast.