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Kay, I want to do a maltase rest (which would normally involve mashing as normal, cooling mashed wort to 35-40C (95-104F), adding more malt, leaving for a while, then raising back to mash temp to convert the new dextrins and starches) to give me lots of glucose in the wort for ester production...

Has anyone captured a mold that gives either a) a "cellar" character associated with Biere de Garde, or b) contributes nicely to the flavour in another way?

Has anybody captured any wild yeasts (perhaps S. ellipsoideus) that are capable of fermenting high gravity musts/worts while still producing a decent drink? I ask because I recently put my wild yeast farm into a potentially 11% cider must and it didn't do anything. I had previously managed to...

I was thinking of doing a apple barleywine or something along those lines. I can't see how different hot apple juice would be from water, except for pH. If I made changes to the schedule to lower pH or to cause the pH to not be risen, would it work? I would just make the cider and barleywine...

I'm sure all/most of you have seen the little list regarding wild yeasts in left out wort that has been copypasted a billion times, but I'll post it here again just in case, to help illustrate my point. (3 to 7 days) Enteric Bacteria and Kloeckera Apiculata (2 weeks) Saccharomyces (3 to 4...

The following will be my second cider, so I'm still bright-eyed and bushy-tailed about being ridiculously experimental. The first cider I did was 2:1:1 juiced Gala, Sundowner and Granny Smith, but I decided I wanted more than 4 litres of cider so I dumped in 9 litres of store bought juice. It...

Let me first state that Father's Day in Australia is in September, and that I'm making this for my dad, so the warm feeling you get inside from reading this and imagining your sons putting a lot of care and thought into their present for you is why you should reply and help me. :) So. My dad...

Hi, guys. I've never really liked beer, but I love mead, so I thought I might try and ease my way into malted beverages by trying a slightly malted mead; not quite enough malt to be called a braggot. I was wondering what kinds of honey and malt have worked well together in your experience. I...

Hi, I'm making a mulberry wine using Jack Keller's recipe: 6 lb. ripe mulberries 2 lb. granulated sugar 1 lb. chopped or minced raisins ¾ tsp. pectic enzyme ½ tsp. acid blend 6 pts. water Bordeaux wine yeast and nutrient Bring water to boil and dissolve sugar in...

Just as a very small experiment to see how far I could go with my baker's yeast before I had to make the trek to the brewshop, I made up this wort (which in hindsight needed way more water): 5g chai tea mix 150g boiling water 150g lemon juice 300g honey 75g baker's yeast starter (1 sachet...

I'm interested in Jack Keller's recipe number 1 for Mulberry Wine, in this link: http://winemaking.jackkeller.net/request135.asp I'm wanting to turn this recipe into (or find another recipe for...?) a semi-sweet mulberry mead. I'm quite new to this, but I've been thinking about it and would it...

FIGHT PkMn ITEM RUN Pokemon joke. Sorry. Not even sure it's yeast yet anyway, but read on. So I made up this solution of about 1 tbsp honey, 1 very small red apple (deseeded), and a shot of boiling water to make it blend more easily, blended it, covered it with Chux and a rubberband (I...

Hi, all. This is where I'll be talking about the reason I signed up to this forum in the first place. I only decided to get into brewing after having made an awful-tasting cordial from a bunch of grapefruit peels covered with water and boiled for a couple of hours then strained and mixed with...

Hi, and yes I am an Australian. I've never brewed before. Not much into beer, and most of my wine experience has been limited to the "big" wines that Australia apparently makes, which has given me a rather limited and slightly negative opinion about wines. I'm looking to ferment some cordial I...