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Actually yes, sorry for not updating. It was only a small batch so it was disappeared rather quickly. I really liked it. Nothing really to compare it to in flavour, very unique, but not at all unpleasant and rather refreshing for a beer. I am so busy these days that I have completely had...

I see.... So if I wanted to do this correctly I would want to obtain as many single cell colonies as possible. It looks like I have at least 3 that I could choose from on the plate. I could re-streak from some of the denser areas of the plate and obtain as many as 40 or so. So I could...

Yes I was thinking a slant was somehow involved so I actually have 4 slants made and ready to transfer to. But what I'm not sure about is how I select the right colony to transfer? Is it as obvious as simply taking the biggest most uniform looking one? If you look at the picture of the...

I wouldn't expect whatever you attempt to offer you a perfect comparison. Here's what I would consider a better way to oxidize your beer. Take a teaspoon of 3 percent peroxide and drop that into a bottle of your beer then screw the cap back on... wait a day... drink it up and note the...

I happened to find some agar agar at an Asian food store and decided to pour myself some agar plates... cool right? Now I also managed to culture up yeast from a batch of kombucha and brew some really tasty beer with it. See here: https://www.homebrewtalk.com/showthread.php?t=569170...

I rehydrated some yeast in warm water and got it bubbling again... It bubbled a lot so I'm sure the FG has fallen quite a bit. I haven't taken a reading because I don't want to add any extra oxygen but I will be bottling tomorrow so I'll find though then. I'm pretty excited to find out how...

I supect your air-lock wasn't installed correctly. I don't buy into the "don't trust your airlock" school of thought. If you have a good seal on a glass carboy and the water in the airlock is topped up to the right level and the floater is not stuck to the plastic you 100% of the time will see...

So the 5 gallon batch has been brewed. That was about a week ago and it finished out primary ferment in about 3 days. Unfortunately it appears this yeast is fairly underattenuative so I now have 5 gallons of beer sitting at FG 1.018. That's just unacceptable for a beer that started at 1.060...

Actually tea compared to wort will have very little nitrogen. Wort is loaded with nitrogen. Nitrogen in this sense actually means protein. Proteins are made up of amino acids which have a nitrogen molecule as the backbone building block. The reason micro-organisms need nitrogen is so that...

I can imagine dry ice would give you an insane frothing science experiment like boil over... Maybe not? Dry ice would possibly also impregnate the wort with CO2 so you would want to make sure you really really aerate your wort before pitching the yeast. If you use ice means a reduced...

How do you delabel beer bottles? I just leave my labels on. I figured it would just make a mess to try to get the labels off.

I'm surprised that it did nothing? I've tried something similar with actually using the scoby in wort and the results were undesirable, but it certainly didn't do "nothing". It seemed to coagulate all the protein in the wort and it was just not very pleastant. I've still got a small...

I tried this and it didn't work. And I still got a miniscoby. But I found that if I poured from the bottle into a pint glass the scoby tended to stick to the inside of the bottle and didn't make it into my glass, so problem solved, sortof.

That's the chill haze from it being an experimental 1 gallon batch and so not being cooled fast enough. It was clear before it went into the frigde.

Yummy. It's almost all gone now. I'm really hoping that the yeast that I held on to from the 1 gallon batch is going to perform similarly to what it made the first time around. I'm skeptical about how reproducible my results are going to be because certainly this is more of a yeast "Blend"...

Wow! It did make it all the way to 260psi very impressive. I actually think wine bottles should handle pressure quite well because of the concave bottom. The issue with the growlers is that they don't have a concave bottom and so the pressure within the bottle creates more stress on the...

Ok. So I'm definitely planning to brew this again at 5 gallon scale. I'm down to only 1 bottle left of this experimental batch. I really like it, and so have two others who have tried it. It's like a very simple saison with mild but interesting bubblegum and red nibs licorice aromas and...

No one wants to know how this turned out?

bagging the bottles is the best idea so far

How would you blend the priming sugar into the beer without stirring up the trub?