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I made a pineapple ginger mead with a whole pineapple and a significant amount of ginger (I don't have my notes with me for precise measurements) and used five pounds of honey for a 4.5 gallon batch. The yeast was icv-d47. It took a couple months to no longer have noticeable diacetyl. It is a...

Not sure where to post this, but flor is a wild yeast blend/strain... Has anyone tried to add a sherry flor to a beer? If you had, do you have any tasting notes saying if it gave the typical almond flavors? If no one has, I plan to do this experiment. Cheers.

Right now I am starting to plan to make a unique beer using a wine yeast and brettanomyces pitched at the same time. I am in no rush to start this since I will be moving in a few months to a new house, but I am looking for some input. Since this is going to take a while to ferment, I believe...

Hey All, This is a weird request, but it has to do with another post that I have on the Lamic/Wild Fermentation forum: Using a lager yeast for a Brett Beer What lager yeast have you found gives the most diacetyl, sulfur, and just all around flavors that you would typically age out in the...

One of my thoughts would be to deliberately get a high diacetyl lager yeast and utilize a Brettanomyces blend of some sort to remove the diacetyl instead of a lagering phase. I realize that this to defeats the purpose of a "lager", but it still has my curiosity peaked. Grain bill(~5 gallon...

This is a little experiment that I am doing right now to see how it turns out, and I am figuring that I will keep you all informed as I do it. I was unable to find any recipes that were an all maple syrup fermented drink, so I decided that I should venture down this not-so-traveled road. I...

I have been trying to think of unique things to do and was thinking about making a sour wine. Well, it ends up that there is a term for it based in Roman times, Posca. I was wondering if any of you have ever given this a try. I am thinking of throwing Wyeast's Roeselare blend in as the yeast...

I am fairly new to brewing with less than 10 brews under my belt so far, and I have an interesting question. Would it be possible to carbonate bottles by adding Brett Brux instead of priming sugar? Would this cause bottle bombs? Would it impart any flavor at all? I am doing a stout and I...