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bonjour on bonjour's wall - 4 December 2012 - 12:55 am
no "starter" but 3 packs of re-hydrated dry yeast to start. When Fermentation stopped a growler FULL of fresh 1272 slurry from an active brewpub fermentation.
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monkey820 - 5 December 2012 - 3:59 pm
So, if I read this correctly, after the dry yeast has stalled, pitch an entire gallon of 1272? I just want to know so I can get started propagating the yeast! Thanks!
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bonjour - 6 December 2012 - 12:14 am
any neutral yeast is fine, but a full working population of yeast. (half gallon, a carboy)
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monkey820 on bonjour's wall - 1 December 2012 - 11:38 pm
Fred- In looking at your Imperial Barleywine, which I am looking forward to brewing, I notice that you didn't need a starter according to the recipe. Am I correct in my thinking, or did you use a starter? And if so, what was the volume of the starter? Thanks, and cheers!
ShadowMichael - 19 October 2012 - 1:54 am
ShadowMichael shared the recipe Father Michael's Stentorian Brown
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