L
Lasse Langwadt Christensen
Guest
fredag den 2. oktober 2020 kl. 23.52.20 UTC+2 skrev Joerg:
yeh, Emil Chr. Hansen at Carlsberg figured that out in 1883
On 10/2/20 2:10 PM, Phil Hobbs wrote:
On 2020-10-01 11:39, Joerg wrote:
On 10/1/20 7:45 AM, Three Jeeps wrote:
On Thursday, October 1, 2020 at 1:09:03 AM UTC-4, Joerg wrote:
On 9/30/20 8:46 PM, jla...@highlandsniptechnology.com wrote:
In the last week, I\'ve been burned 6 times, shocked once, punctured
(with blood) twice, and had to eat a single burger for three lunches
in a row. And we are out of ice cream sandwiches.
Could be worse. BE-256 yeast is out of stock everywhere for months
and I
can\'t brew Belgian abbaye ales. That\'s serious!
--
Regards, Joerg
http://www.analogconsultants.com/
https://homebrewsupply.com/fermentis-safbrew-be-256-yeast/
Nine bucks, yikes! Oh well, goes like ammo I guess. A poster in the
brew NG pointed out another place but I found that their BE-256 yeast
was quite old.
Somehow production of this stuff must have stopped.
You can\'t culture your own?
The monks didn\'t buy yeast from Amazon.
Sure you can and I do that to some extent. I harvest yeast from previous
batches. For example, because of BE-256 being expensive and now almost
unobtanium I stagger my Belgian beers. A Paterbier is mild and takes one
pouch. Then I siphon off trub but for more 2x the initial number of
yeast cells. Then I brew a Tripel or Quadrupel which needs a high dose
of yeast. Later I siphon that and make a Porter with it. The rest of the
trub doesn\'t go to waste either because we bake bread with it.
However, so far I\'ve never dared to go past 4th generation with yeast.
Mutations can result in off-flavors or worst case a ruined batch.
Considering that 4-5h of work go into each batch that would not be cool.
yeh, Emil Chr. Hansen at Carlsberg figured that out in 1883