Interloper
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I pitched some wyeast 1762 that I cultured up as per this thread. I split the smacky into two x 1L batches..
It worked a treat, so I pitched a litre of the starter (100gms LDME, 1L water) into a Coopers Canadian Blonde kit, with some LME, Tettenanger and Hallertau.
I've been feeding it 300gms of my home made candy sugar every 4 days and the krausen (whilst not terribly high) is the thickest and creamiest I've ever seen.
I use a lot of different yeasts - but is this typical? It's no light and fluffy top cropper.
9 Days on I've fed it with sugar twice and it shows no sign of slowing down. I've ramped the temp up to 22C but it seems there's no problem with the amount of viable yeast in my 1L starter.
Anyone got any experiences with this yeast they care to share with a kitz&bitzer?
It worked a treat, so I pitched a litre of the starter (100gms LDME, 1L water) into a Coopers Canadian Blonde kit, with some LME, Tettenanger and Hallertau.
I've been feeding it 300gms of my home made candy sugar every 4 days and the krausen (whilst not terribly high) is the thickest and creamiest I've ever seen.
I use a lot of different yeasts - but is this typical? It's no light and fluffy top cropper.
9 Days on I've fed it with sugar twice and it shows no sign of slowing down. I've ramped the temp up to 22C but it seems there's no problem with the amount of viable yeast in my 1L starter.
Anyone got any experiences with this yeast they care to share with a kitz&bitzer?
