yeast culture

[Tourist]

Yes please - will pm my details.

Can you provide any more information about the flavour profile and other characteristics you have noticed from this yeast?

[speedie]

Well here we are after the first post on the 31st of last month
“We” had the normal gathering of troops for the Thursday night “union”
Discussed various potential brewing opportunities’ had some lovely lagers that have been maturing in the back of the cool room

There was approximately 200 liters of “wicked ale” pumped off the rouges yeast tonight
So I saved some from the bottom of ferment in 1 ½ liter grolsh bottles
I “WE” transferred 15 liters to a small keg for general tasting and it was well received

Initial tasting notes are malty to sweet with heavy overtones of alcohol
The rest is sitting ideal in the cool room for conditioning
So what I present to you brewers is there is potential in every bottle of natural conditioned beer regardless of what is discussed!

Will post further comments
Regards speedie

[Bum]

regardless of what is discussed!

And this is the entire issue with you. There is no discussion - just you talking at us.

Let's have a "discussion" about your results. I am certain I have had more Rogue beers than anyone you know. To the best of my knowledge, every single one of them was brewed with Pacman. I have never noticed much of a profile similarity between all of their beers (which is why I never bothered with this yeast - if I want a cleanish US yeast that does something a little more exciting than US05 I'll stick with 1272) but I can say with absolute certainty that their beers are not known for being malty sweet and even in their biggest beers (XS RIS, for example) the alcohol is well within balance. I never said that recultured bottle Pacman wouldn't make beer so I am not at all surprise to discover that you have, in fact, made beer. But I am equally unsurprised to discover that you have failed to replicate Rogue's house strain and instead produced an over-stressed culture that has resulted in and under-attenuated and fussel laden brew.

I hope you and your coven enjoy it but it ain't Pacman, bloke.

[earle]

regardless of what is discussed!

And this is the entire issue with you. There is no discussion - just you talking at us.

Not my favoured solution but this works for me

This post was made by speedie who is currently on your ignore list.

[bullfrog]

Oh, I'm glad to see that Bum's back. He's right in that nobody ever told Speedie that his yeast wouldn't fire, from memory the only concerns that were raised were that the particular sample in question may not be in the best condition. Still, it's good to see somebody thumbing their nose at people, proving a point that nobody ever refuted to begin with. Makes for some fun light reading.

[speedie]

OG 1075
FG 1019
attenuation 74.6%

[Tipsy]

So what I present to you brewers is there is potential in every bottle of natural conditioned beer regardless of what is discussed!

I don't think you're a pioneer on re culturing yeast speedie, oh great one.
Many have done it before, myself included.

You seem to spend a lot of time on your soap box preaching to the converted.

[speedie]

At no point in my post did I indicate that you were putting down the result
Of culturing from bottle

Now lets move on to what I posted
Malty sweet tones from initial tasting with heavy overtones of alcohol

You didn’t ask what type or amount of hop that was used or if at all

Then there is the actual mash schedule which will have bearing on end results
What about ferment temperatures and how long it took to get to terminal gravity

Most BJCP comments on any brew over 7% a/v usually state that there will some malt sweetness followed by strongish alcohol notes!

And with respect to you I wasn’t trying to imitate any rouges beer
Just use there yeast and see what the result would be

Finally you must drink a lot of beer (rouges) from your post which is to be commendable as it is one of mans best past times!

Speedie

[bullfrog]

Finally you must drink a lot of beer (rouges) from your post which is to be commendable as it is one of mans best past times!

You've not once mentioned who you're speaking to and please, for the love of beer, learn how to spell 'rogue.'

[speedie]

bum i am going to enter this in perth beer awards
it will interesting to get the judging notes
let you know how it faired