Recent content by flanmail

I've asked breweries for a sample of their yeast. They usually give it to me in a souffle cup with lid. I put it on ice in a cup until I get home and either use it or step it up and store it. I collect herbs from our garden and yard that I use in a gruit bag and avoid hops. I also brew BIAB...

I dug this out of the mothballs of my partial extract days.

I routinely use the slurry of one beer going to a keg. I use that slurry, provided it is within the style I am making, along with a can of Propper Starter. It usually takes off within a couple of hours. If I have a slurry that will not be used that day, I put it into a sterile, cooled canning...

Welcome, I've recently joined as well; and similarly started in the 80's and took a hiatus. The craft is constantly evolving and I would urge you to find a local brewing/fermenting club that will avail you to close resources (supplies, discounts, contests, instruction, equipment). Retirement...

Hello Brewists, I've been out of the craft for nearly 20 years and have recently reacquainted myself with the process. I'd been a partial extract brewer, winemaker, and mead-maker. This rendition has me doing AG using a BIAB process. I really enjoy having the levity to do Step Mashing...