P
phantom
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Anyone cultured this yeast from a bottle?
If so how did it perform and was the resulting brew what you,d intended flava wise.
If so how did it perform and was the resulting brew what you,d intended flava wise.
rodderz said:Good site that one morry!
One question I have...sounds a bit silly in asking it. The brews that have other ingredients instead of the sugar, where does the alcohol come from..the malts etc?
I do alot of work over in the west..could drop in there one daymorry said:rod,
Just noticed youre in melbourne. If you live anywhere near the western suburbs, Id recommend going over to Grain and Grape (The link I gave you is there website) and having a chat with them. They stock all the good stuff to make great beer.
If its too far, check out one over your side.
scrogster said:I've not cultured up Hoegaarden yeast, but I've recently had good results with Grand Ridge Natural Blonde. This beer is very much in the Belgian Wit style, and the yeast was very easy to culture up. I'm bottling the resulting all-grain batch this weekend and it tastes very good out of the secondary fermenter. All the applicably yeast-related flavours seem to be there, so I'm confident the yeast is an authentic Belgian Wit strain, perhaps even the same one used in Hoegaarden. I'd expect that locally bought Natural Blonde would be fresher than imported Hoegaarden, so culturing might prove easier.
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From memory the grand ridge blonde doesn't have the fruitiness of a belgian wit and has an almost sour edge.Bazza said:scrogster said:I've not cultured up Hoegaarden yeast, but I've recently had good results with Grand Ridge Natural Blonde. This beer is very much in the Belgian Wit style, and the yeast was very easy to culture up. I'm bottling the resulting all-grain batch this weekend and it tastes very good out of the secondary fermenter. All the applicably yeast-related flavours seem to be there, so I'm confident the yeast is an authentic Belgian Wit strain, perhaps even the same one used in Hoegaarden. I'd expect that locally bought Natural Blonde would be fresher than imported Hoegaarden, so culturing might prove easier.
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Scrogster,
I'm currently using the yeast cultured from a Grand Ridge Blonde (nice beer too) and man it smells sulphury during primary fermentation..did your brew have this as well?
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