From the HBD Archive
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Toilet Water, Dry Yeast
Date: 1992-06-04 04:19:00 GMT


To: Homebrew Digest
Fm: Jack Schmidling

>John Freeman writes:
> My cellar gets damp and musty in the summer, so I have a constant supply
> of water produced from the de-humidifier. Would this be good water to
> brew with? Seems like it should be pure unadulterated water....

This question and all the followup have got to be in the same class as
the hops wine stunt.

Surely this is a jest!

>From: tahoma!dgs1300@bcstec.ca.boeing.com (Don Scheidt)

>Yes, the Whitbread ale yeast is a combination of several strains, not a pure
single culture. I'll gladly pay extra for Wyeast's liquid cultures for this
very reason;

Yes, if one really wants such a combination, it seems a bit of an ordeal to
replicate it.

> you don't get that funky 'homebrew' nose that you get with the
dry yeast.

I separated your statement into two parts because it is NOT necessary to "pay
extra for Wyeast" to solve the second problem. One can "clean up" dry yeast
with very simple culturing techniques I have described in previous articles.
I defy anyone to find a "funky homebrew nose" in my beer and I have never
used Wyeast or any other commercial "liquid yeast".

BTW, those going to the AHA conference in Milwaukee will have an opportunity
to taste ARF's Generic Ale made with pure cultured, wild yeast. In addition
to a few MALTMILLS, I will be bringing a keg or two of the "WORLD'S GREATEST
BEER". Unfortunately, we have been asked to limit the serving size to three
ounces.

js




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