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What up! So I found a solid resource for my smokey chipotle addition to my session porter. It called for .4 oz dehydrated smokey chipotles for three days. I placed .3oz in a hop bag and after 24 hours it is already over my preference target on the heat. I pulled the hop bag. So, process to...

I emailed my question to the author of sourbeerblog.com and he responded with the following: I too have experienced the sauerkraut aroma you are describing in many of my primary fermentation with Lactobacillus beers. In my experience, this aroma seems to be present in some degree in all warm...

http://www.fao.org/docrep/x0560e/x0560e10.htm Found more info n the bacteria talking about food than beer.

Hey all, So I started in on culturing lacto from yogurt and probiotic supplements. The journey began with this excellent article: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html Set up 3 jars, 400ml, 1030 wort, no nutrient and topped up with a little soda water and...

Did you end up building your mill with eh 42R-E motor? How does it work? Any suggestions or hindsight style insights? Trying to build out a Barelycrusher for my local homebrew shop.