Jim's Beer Kit

IMO it is primary yeast, very big attenuator, but gets stuck easily at OG > 1.060. Every time this yeast picks up a bit of O2 it will ferment a bit deeper. Nice taste, gives a bit pineapple.

seymour wrote:... it's the Brouwerij Van Steenberge strain which you could bottle-culture from Gulden Draak, Piraat, etc.

ah, no, they now use a bottling yeast (another homebrewer contact who works in the brewery, sorry ...)

I love the Duvel yeast. Mine is harvested from a few bottles. ... which is their bottling yeast and not the main fermenting yeast ... If you want to raise yeast from bottles, keep to Westmalle (or Westvleteren or Achel) / Chimay / Rochefort: the only ones we are 100 % sure to have the main strain i...

Add your 20 % sugar during fermentation, after a day or 3/4, just when fermentation starts to slow down.

Brewlab Thames Valley 2 yeast is advertised as "Suitable for Strong bitters if roused".
I am planning an OG 1070 brew and would like to know if TV2 will be able to ferment this fully.
So basically the question is: What is the alcohol tolerance of TV2 ?

However, downloading a yeast is illegal ofcours !!

Chicken Dipper wrote:Then all I've got to do is put it in a barrel and paddle to Mumbai!!!

Remember to pack some sandwiches.

Start looking here for answers to your questions.

floydmeddler wrote: 18 g Crushed Coriander - added during boil, boiled 10 min
8 g Grains of Paradise - added during boil, boiled 10 min
8 g Ginger (fresh) - added during boil, boiled 10 min

That is - a lot of - spices !?

gnorwebthgimi wrote:in Belgium....

... we always use an airlock.

Kicked off really well for the first 5 to 7 days but my Hopback's Summer Lightning yeast has stuck at 1020 now. Gave it a rouse 3 days ago. has been in FV 12 days now. Do try and add some more yeast ? Bottle ? or Bin ? :( In my experience you must repeatedly aerate the Hopback yeast during the firs...

I have worked with Hop & Grape brewery for couple of years.
Got myself the Speidel in september and I am not looking back.

If you are not into DIY, have limited space for brewing and £ to spend then go for the Braumeister !

HighHops wrote: Gonna try culturing up a gallon each of Westmalle, Rochefort, Chimay and Achouffe.

Westmalle & Chimay will work OK.
Don't bother with the Rochefort as it just won't work.
Would be surprised if Achouffe has primary strain.

I know this is an old thread, but as it is the one that got me into using Hopback yeast i will post here anyway. For one year now i have been brewing with this yeast exclusively - trying to get it to work for me. Here are my results, showing gravity & apparent attenuation after 7 (end of primary) & ...

I found the Yeast Culturing section over here http://braukaiser.com/wiki/index.php?ti ... rmentation very helpful.
(The rest of the site is also well worth reading).