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Brewers yeast and bread yeast are both the same yeast, Saccharomyces cerivisiae. Are they allegic to Brettanomyces? If not you could do a totally wild fermentation.

I have found that the stopper from my 5gal carboy fits perfectly into the top of a growler :rockin:

Interesting... What form was the pineapple, fresh or canned? And could it have had any skin left on it? How does it smell? If it doesn't smell foul and there isn't any visible spoilage then I would probably use it, just make sure you boil it long enough to make sure that any pathogens/spoilage...

I have never heard of anybody using a beer specific strain of yeast for baking but it would make sense since bakers and brewers yeast are both S. cerivisiae, however I do know of a lady who has been making mead and other honey/fruit wines with Fleischmann's for over a decade and is constantly...

The Burton strain is known to give sulfur aroma/flavor sometimes which makes sense on the swamp gas smell.

If it is a mix of strains then it would not be a custom strain, it would be a custom blend. Manufacturer's don't "make" new strains. They either acquire a sample from elsewhere, make a master slant, and then propagate (WL001/WY1056 are the same "Chico" strain from the same brewery) or...

Pretty cool... this one is pretty neat too. Apparently the antibiotic tetracycline was present in ancient brews due to bacteria in soil the grains were grown in. http://www.sciencedaily.com/releases/2010/09/100902094246.htm

I am gonna have to say Fort Collins, CO... New Belgium and Odell's plus FoCo brewery, Phunkworx and Equinox. All within a couple square miles.

One of my buddies would always turn on Widespread Panic or Grateful Dead on Pandora for the brew session. Besides drinking homebrew the whole day he had a ritual of partaking in a cousin of hops at every addition in the boil.

It is possible that the grain and not the equipment was infected. Fusarium fungi can infect the grain (Fusarium head blight) before germination leading to the production of Vomitoxin/Deoxynivalenol (DON) which is a water soluble mycotoxin. The initial DON present is washed away when the grain...

Yeast are a type of fungi. Unicellular fungi are termed yeasts whereas multicellular fungi that for hyphae are called molds.

I think it all depends on what you want in your final product. If you want it to have a strong fruit aroma as well as taste then I would recommend putting the fruit into the secondary (or into primary after the majority of the fermentation has been achieved) In my experience I have found that...