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chris. wrote: I had one of those rare moments where I wasn't drunk or hungover.

Struth dude, what went wrong there?

Cheers,
Greg

gregb wrote:

chris. wrote: I had one of those rare moments where I wasn't drunk or hungover.

Struth dude, what went wrong there?

Cheers,
Greg

It happens to us all eventually. I wouldn't worry too much - you get over it pretty quick.

Take four schooners and call us in an hour.

gregb wrote:

chris. wrote: I had one of those rare moments where I wasn't drunk or hungover.

Struth dude, what went wrong there?

Cheers,
Greg

Ok technically I may have still been a slight bit drunk... who knows? I'm not really one to judge these sort of things.

I sure as hell can confirm that the hangover hadn't kicked in by then.

Back to the repitching thing. I agree that repitching is a viable option when using liquids. But, due to most of us lacking in the lab dept, there is still a risk of contamination.
I'm not saying that one should be afraid of repitching. Just be aware of the risks & try to compensate. & as I mentioned earlier, we all brew in different environments, & in some cases, no matter how much we clean & sanitise our equipment, some methods of brewing might not be suited to our environments.

There's a discussion over on the other forum about how to divvy up liquid yeasts. Next time around with the liquids, I think I might give that a shot in favour of repitch.

I still insist (with both hands!) that we have a duty to experiment, but clearly only within coo-ee of our comfort zone.

I'm all up for the experimentation. That's the best thing about homebrewing

By the way, what is the metric coversion of a Coo-ee?

I think that, for reasons to do with rounding error, you can only get there by converting to hogsheads, then Libraries of Congress, then bees' dicks...

The metric conversion of 'within cooeee' is 3 Km.

It is calculated thus:
Average persons attention span when waiting for a response: 17.5 seconds. (This was taught to me when, in 1994, I took a job in an inbound call centre I was given a 'How to talk to tools on the phone' course - basically don't put the cnuts on hold for more than 17 secs or you lose them completely.)
Speed of sound at sea level 21C: 344 m/s

Cooee must go out and then be Cooeeed back

17.5 x 344 / 2 = 3010

This it then rounded to 3 Kilometres.
Confuse and amaze your friends with this useless bit of info.

Cheers,
Greg

SpillsMostOfIt wrote:
Agreed. I'm thinking of repitching onto some Fermentis US-56 after Easter, just to speed things up (and deprive Brewcraft of some income ), but there is bugger all economic reason to do it unless you're really in a bind.
...snip...

Ignoring infection risk for a moment, I'd take a cup of fresh trub over a sachet of dry US-56 any time...I have been washing yeast and harvesting trub for years now, with NO infections - ever...period.
Yes, I know, I've challenged hells minions and I'll pay for it eventually!
Cheers,
TL

gregb wrote:The metric conversion of 'within cooeee' is 3 Km.

It is calculated thus:
Average persons attention span when waiting for a response: 17.5 seconds. (This was taught to me when, in 1994, I took a job in an inbound call centre I was given a 'How to talk to tools on the phone' course - basically don't put the cnuts on hold for more than 17 secs or you lose them completely.)
Speed of sound at sea level 21C: 344 m/s

Cooee must go out and then be Cooeeed back

17.5 x 344 / 2 = 3010

This it then rounded to 3 Kilometres.
Confuse and amaze your friends with this useless bit of info.

Cheers,
Greg

Great topic and great reading.........and chris. not being sarcastic to an extent ....Obviously subject to Alcohol consumption.

Question 1....If I pull a jar of trub out and throw in the fridge, after sterilising everthing of course, how long can I leave in the fridge?

Question 2....Do you get a different flavour using old trub yeast?

Cheers

Boonie

Boonie wrote:Question 1....If I pull a jar of trub out and throw in the fridge, after sterilising everthing of course, how long can I leave in the fridge?

http://www.howtobrew.com/section1/chapter6-8.html

Question 2....Do you get a different flavour using old trub yeast?

Dunno.