Subject: yeast/O-rings/Bully Porter
Date: 1992-07-22 15:38:39 GMT
>I see no reason to go to a second yeast, such as a champagne yeast.
If you do, make sure that you use a large starter, and pitch at high
krausen. There isn't enough O2 left in the wort for the yeast
to undergo multiply (and/or the high alcohol kills much of the
active yeast), so it's even more important to get the yeast going
before adding it to the already-fermented wort.
>Wyeast #1098 is (allegedly) the Whitbread 3-strain.
Any authorative information on this? I've heard it before,
but I also thought that all the wyeast were single strains,
except for the Bavarian Wheat yeast.
>to blame for the cola/rootbeer/etc. flavors. Foxx sells the little o-rings
>for probably a dollar per dozen. At that price, why bother keeping the
What's their ph#/address?
>The best brew in the house was the guest beer Bully Porter form the *****
>brewery in Colorodo (does anyone know who brews this?).
It comes from the Boulevard Brewery in Kansas City, MO
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.