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I was just thinking this same thing a few weeks back. I had a batch of EdWort's Apfelwein that I wanted to add some carbonation to, so I threw in a pack of champagne yeast with 3/4cup priming sugar when bottling. 4 weeks later, the apfelwein is slightly carbonated (but still less-so than the...

I'm fascinated by the Belgian yeasts and that's all I'd brew with if I could control the fermentation temp in the mid 70's to 80's, but I now live in a house with ambient temp of 63-65degF. Anyone have experience with a good Belgian yeast strain that works well at these colder temps? Thanks...

Table sugar + lemon juice experiment. I'd prefer to spend the few extra bucks on the real stuff at the HB store and save the hastle and questionable efficacy.

Crafted for the birth of my friend's son.

A double-layer of mold-resistant stryofoam from Home Depot helped me keep mash temp consistent within 2-3 degrees F over a 60min mash.