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Responses

1. 

   1

   Hamish:

   Posted 1 year ago by Moderator

   Haven't noticed any of my starters smelling eggy though I suppose it depends on the yeast, they're all dlfferent.

   Planning: Wheat beer fermented with Schneider Weisse yeast, a Stout, lots of hoppy pale ales
   Fermenting: Summer pale ale
   Maturing/Conditioning: Marynka pseudo-lager
   Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
2. 

   2

   Nath:

   Posted 1 year ago by Moderator

   If its a lager strain then I wouldnt worry as they always smell like nasty eggs, what yeast is it?

   Drinkin' - nowt, it's all gone
   Plannin'-
   Loads a beer after an upgrade!
   
   nathbrew@gmail.com
3. 

   3

   Mr H:

   Posted 1 year ago by Member

   Wyeast British Ale.

   Planning - Golden ale with lots of Styrian hops
   Conditioning - Theakston Old Peculier
   Conditioning - Christmas 2010 (Strong Xmas ale)
   Maturing - Peach wine kit
   Drinking - Summer Lightning, Summer Wit
4. 

   4

   Hamish:

   Posted 1 year ago by Moderator

   Wyeast British Ale.

   Must be the Marstons Pedigree strain

   Planning: Wheat beer fermented with Schneider Weisse yeast, a Stout, lots of hoppy pale ales
   Fermenting: Summer pale ale
   Maturing/Conditioning: Marynka pseudo-lager
   Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
5. 

   5

   Mr H:

   Posted 1 year ago by Member

   Lol, Hamish - reminds me of some graffiti i saw a few years ago in a pub toilet - "If you feel the bottom is dropping out of your world, drink Marstons and feel the world dropping out of your bottom!" I still love that one!
   I played it safe and binned the Wyeast (shame really). Finished off my Christmas brew with a double dose of Safale S-04. Brew smells lovely - reminds me of Christmas pudding. Hit 1.085 @ 15L - was aiming for 16L at 1.088

   Planning - Golden ale with lots of Styrian hops
   Conditioning - Theakston Old Peculier
   Conditioning - Christmas 2010 (Strong Xmas ale)
   Maturing - Peach wine kit
   Drinking - Summer Lightning, Summer Wit
6. 

   6

   Hamish:

   Posted 1 year ago by Moderator

   Pedigree certainly has consequences in the morning if you over do it.

   Planning: Wheat beer fermented with Schneider Weisse yeast, a Stout, lots of hoppy pale ales
   Fermenting: Summer pale ale
   Maturing/Conditioning: Marynka pseudo-lager
   Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
7. 

   7

   Greg:

   Posted 1 year ago by Admin

   Howard, did the wyeast swell up?

8. 

   8

   Mr H:

   Posted 1 year ago by Member

   Sure did, Activator works brilliantly. Made up a yeast starter (1.5L with 150g spraymalt) and added the Wyeast to it. Think i ballsed up somewhere with doing the starter. Everything was well sterilised but i think i may not have boiled the spraymalt long enough to make the starter. Would that have caused a problem?

   Planning - Golden ale with lots of Styrian hops
   Conditioning - Theakston Old Peculier
   Conditioning - Christmas 2010 (Strong Xmas ale)
   Maturing - Peach wine kit
   Drinking - Summer Lightning, Summer Wit
9. 

   9

   Greg:

   Posted 1 year ago by Admin

   Maybe. If it swelled up then the yeast was definitely okay.

   I must admit that they never smell particularly nice and they don't ferment in the same way in a starter as you would see in wort.

   I think it may have been okay to be honest but I probably would have done the same in your position as not worth the risk.