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A few months ago I was given a frozen SCOBY. We had one at the time, so just kept it frozen. Now, we are in need of a new scoby. Will making a tea adding some vinegar and dropping it in? Or do I need to go find a new scoby?

I dried and kilned the triticale malt last night. results were pleasing. I have gone ahead and started a second batch of grain to increase total amount i can use in my recipe. I plan on letting the second batch germinate an extra 24 hours to see what happens. So long as i can avoid mold on the...

I assume that my oak cubes would harbor champagne yeast from the wine that they were in. Is this an issue? i know that wine yeasts tend to make toxins that affect sacchromyces. does it affect brettanomyces also? Does it matter? don't know that it makes a difference, but the cubes have been...

I can't offer any answers, but I am over a month in to a 100% brett brux & brett lambicus ferment on a belgian pilsen grain bill with rakau hops. Tastes great so far. SG was 1.044 dropped to 1.012 in 4 days. I will check the gravity tomorrow (4-5wks in) and update my thread on it.

I should add, his airlock got clogged on night 1 and his ale pail lid blew off with explosive force at 5 am.

We got married yesterday, and figured this was just about time to open the last bottle of the origional milk-mead from the first post. It has wonderful clarity. The taste is very orange & citrus... acidic. Lactic acid I think? Still smooth and silky with hints of yogurt. I wonder if this...

Ok, we have several customers who require kosher ingredients. Some are of course Jewish, some are vegan/vegetarian and others are simply allergic to shellfish and do not want to risk a reaction. Here is what I have come to understand so far: Isinglass is sturgeon swim bladder based...

Woke up this morning and found it has gone turbid. Looks like the champagne and other yeasts took over. Smells more boozy but I did not sample it tonight. I dont know the sg of the honey and water. Mixture was about 1.5 cups honey to 2.5 cups water. Im skeptical but hopeful as we await the end...

I dont know why it keeps uploading my photos sideways...

This photo is 16 hours later. Its starting to look like the koumiss milk-mead but with a huge kefir curd/yogurt on top. As for the health of the microbes and kefir grains... not too worried. I think they got their head start and have done their work. Now I believe the champagne yeast will...

Ok... This is a variation of the koumiss recipe https://www.homebrewtalk.com/f30/milk-mead-spin-koumiss-instruction-recipe-info-381045/ only this one is done using a combination of White Labs champagne yeast and milk Kefir grains. Kefir grains are a new toy we were recently introduced to...

Thanks, everyone. Those was extremely helpful! I think I got all of the important ones.

We just transferred this one on sunday. Interesting beer. It finished Very sweet 1.018 which suprised me. I figured it would easily hit 1.010 or lower. After tasting our gravity sample I have thoughts... this beer is thick, full body and Very sweet. It has alot going on in it. Nothing bad, just...

We still carry White Labs, but we keep Wyeast on hand for our customers that prefer it. Thanks for the quick replies!

I'm about to place the dreaded Wyeast order for my store, and would like input on what to keep in stock. I'm a White Labs girl myself, so I'm not sure what Wyeast would sell and what wouldn't. What are your top 20 Wyeast picks?

We let our pipeline run a bit dry while we focused on getting the brew shop up and running. Yesterday we brewed some welches wine and today it was "budget beer" We just used a few partial bags that we hadn't moved in a week, so that was our grain bill. Dark munich 5lb US 2 row...

And where ever did you get all these fantastic supplies to make this next volley of brews? ;) It was great to meet a "local" HBT member. Thanks so much for dropping in and giving us a shot. We look forward to seeing you again! :mug:

We made a braggot, that was supposed to be for our wedding in august. however, i noticed today that it looks infected. It was perfectly healthly all through primary, we transferred on sunday to secondary and now it has a film on top of the beer. I have looked at photos online and here, and...

An entire store worth of goodies! we are now officially bursting at the seams!

Talked to this customer again, and got some clarification. He did not put the anise in at the time of yeast pitch. he fermented primary as normal for 7 days, then racked into secondary. he let set in secondary 5 days then threw in his mixture of star anise that he ground in a blender then...