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We've all been there, your buddy has a huge party, buys some kegs of craft beer and picks up a keg of BMC beer because y'know, people still drink that right? Come Sunday morning the good beer is all gone and there's 10 gallons of America's finest left and the oxidation clock is counting down...

So one of the most recent public domain hops released is Cashmere, it's a daughter of Cascade and sounds like an awesome hop for the Eastern/Midwestern US. Aroma notes on Cashmere: Mild herbal aroma with strong melon, lemon, lime and slightly spicy notes. https://www.hopunion.com/cashmere/...

So reading through the Trad Rice wine thread above I was blown away by how simple the method is. I started reading wikipedia to learn more about Red yeast rice and koji, etc. Anyway, the article on Chinese rice wines also mentions that in northern China they use other grains - Millet and...

So... I'm drinking my first taste of most recent cider and there's a distinct almond/marzipan aroma that while pleasant is pretty unexpected. My process was pretty simple: 4 gallons of Motts apple juice, malo-lactic culture, some kind of yeast, nutrients, and the change up this time: I...

So GTs has Bacillus Coagulans and Saccaromyces Boulardii in it, and I want to selectively culture the BC - does anyone know if BC can eat Maltodextrin? I use a maltodextrin starter to culture Brett out of beers that have both Brett and Sacc in them. I'm not too concerned about getting a pure...

So I was just reading about the Teamaker hop, a super low alpha, high beta acid hop bred for the tea/herbalist market. (Rhizomes are available!) That sounds a lot like the profile for aged lambic hops right? Below 1% alpha, but lots of preservative beta acids. Any thoughts on whether this...

I've read multiple places that both Brett and Sacc strains make their native habitat in wood. There are all kinds of sacc species in tree bark, and brett obviously likes living in barrels and wood. So what about throwing some wood or bark chunks into some sterile starters and letting it...

So, I've got 150lbs of Chambourcin cold soaking right now divided into two 75lb batches. One is getting Lalvin D254, the other was going to get 71B, but the starter didn't take off. So now I'm thinking... I have a smack pack of Wyeast Farmhouse in the fridge that could be pretty awesome in a...

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