Aerobic, anaerobic, or facultative in nature? Want to sour some strawberries for a wild ale down the road and want to know what conditions I need to introduce the bacteria? Any advice is welcome. THank you. What temp range is best to sour fruit at? I have no time frame. Just want to be...
I think The Bruery deserves a nod for 5 Golden Rings. It was aweful. Plain and simple. I will make some allowance for the fact that the creativity factor for endeavoring to make a beer for each day of 12 Days of Christmas and the constraints that come with that feat, but that beer was aweful...
I'm thinking about harvesting some yeast from a Crooked Stave Surette bottle. I've watched some instructional videos on how to accomplish the task successfully. Surrette clearly isnt made from just saccharomyces. Pretty certain theres some brettanomyces and some bacteria in there. What are...
The honest answer in my opinion is that it depends on the saison. Saison has a very broad range of flavors. Not many limitations for the style. Tank 7 is a pretty good saison. From what I remember its similar to Dupont Saison, which is the generally accepted benchmark for saison. So much of...
Thanks for recipe. The POM/elderberry idea is interesting. Very creative. Was thinking about adding some lavender or sage to the recipe for some herbieness. Still just a thought at this point thoufh.
In Fresno Ca, big temp variations. Right now it might as well be April its 70 degrees, but two weeks fron now it could be 29.. Will be fermenting in doors. How warm? Above 70 F?