Recent content by odinraven

Goose Island seemed largely unaffected by their acquisition. They lost some hipster street cred and stopped releasing as many experimental new beers but I haven't heard anyone complain about the quality of their product declining.

Thanks for your help everyone!

I have been doing some research on yeast nutrients and it seems like nutritional yeast that you can buy at a health food or supplement store is the same thing as some of the better rated yeast nutrients out there. It's just yeast cultured in a nutrient rich environment and then killed off and...

I know this was posted a while ago but the reason servo still complies is that it is made entirely of specially conditioned yeast cells, ergo falls under the "yeast" category of ingredient.

To LexusChris: on Alehoof (also known by about 20 other names) The stuff grows everywhere. Basically as long as you are in a moderately cool or temperate climate you can find it anywhere someone hasn't taken care of their lawn meticulously. It has small fuzzy leaves, grows low to the ground...

To Nanannan: Beor is an old Norse word now totally out of use. The style (if it was a style at all, it may have been a generic word for "thing that gets me drunk") is now totally dead as far as anyone can tell. Also, I wasn't implying that there weren't any berries, fruits, or bees there...

I have recently become interested in brewing an authentic as possible example of beer or "beor" brewed in Scandinavia (specifically Denmark) around 900 AD. This turned out to be a huge can of worms and doing the research was a project in and of itself. Turns out historians and archaeologists...

Thanks! Just for future reference what would be a good cider yeast? I am much more familiar with beer and the local homebrew shop didn't have any cider yeasts.

I started a Cider one week ago using the following recipe: Strait into the fermenter 5 Gallons fresh cider (local orchard, unpasteurized) 2 cans Apple Juice concentrate Boiled for 20 mins: 1 Gallon tap water 1.5 kg Coopers Wheat LME 3/4 cups Blackstrap Molasses 6 oz. Grated Ginger...

I am brewing my first batch now and I added sweet mead yeast from white labs and unpasteurized cider and the fermentation took off like CRAZY and I got 86% attenuation. Primary ferment was complete at about 4 days. Not turning out how I hoped so far but I'm working on a salvage attempt.