Hoping to slowly return to brewing and yeast culturing

[Cliff (Cliffs)]

@Saccharomyces

It does not matter what Wyeast labeled the strain. You did a service to the community by keeping the culture alive. What I would not give for an hour with Maribeth to discuss the origins of the BrewTek strains. She will probably take that information to her grave. 

Do you happen to know anything about the brew-tek scottish ale yeast strain and if it is similar/teh same as white labs edinburgh ale yeast?

[system]

@Saccharomyces

Hey guys,

After over a four-year hiatus from brewing, my life has settled down enough to consider brewing again on a limited scale.  For those who have yet to learn, I suffered a heart attack and had to undergo coronary artery bypass graft (CABG) surgery in 2016. Having one’s chest cracked open is not something that I would recommend to anyone. I also separated from my now ex-wife the same year. I did not just vanish from the face of the earth.  Those who know me more closely on this forum knew what was up. Coming back from open-heart surgery and divorce in the second half of one’s fifties takes a toll on a human being.  I also had to give up my old user name in 2016, which is why many of you who have read my old posts due not recognize my user name.

I have been watching people quote my old posts from afar during the last four years.  I remember the amount of push-back I received when I first posted my quick-and-easy (Shaken, not Stirred) method for making and pitching a starter.  To see it become a mainstream yeast propagation technique within the amateur brewing community has been both rewarding and humbling.  Hopefully, I can once again add value to the community, but it may be slow in coming because I gave away or sold everything over the last four years thinking that I would not return to brewing.

Count me as someone glad to see you back Mark. Very much a welcome addition to any forum.