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I'm rebewing a sour saison base beer I made a few weeks ago. The last one I put onto cherries and added the dregs of one of Jester King's sour saisons. I want to have a similar un-cherried beer to compare, but last time the primary fermentation finished at 1.002. Not much there to sour. I...

I'm making a sherry this weekend (all fermentation, no hard liquor) and I'm wondering if its possible to get the oxidation you'd get from a barrel. I read on Jack Keller's site that he uses a wad of cotton as a stopper on the secondary to develop the flor (basically a pellicle). Has anyone tried...

I had a really good Sherry from a local winery called Messina Hof. It's $45 a bottle, so I want to try and reverse engineer it with a fruit wine. Their website describes it as having "... vanilla and creamy flavors, almond and cherry notes with an undertone of white chocolate and truffles." I've...

I started out attempting to made a high gravity porter with a large portion of the fermentables coming from pumpkin. My sparge got stuck, and I still had a lot of pumpkin to use, so I decided to experiment and add it to the boil. What resulted was a nasty sludge of pumpkin goop. It fermented...

Hey everyone, As the title says, I'm looking for a SCOBY in the Dallas area. I'd be completely fine picking up one someone would otherwise throw out. Thanks!