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So, I've completed the process a total of four times. Twice in the late spring and twice in the early autumn. I'm pretty much putting out a glass jar of low-hopped, low gravity wort that I have slightly acidified with lemon juice and covered with netting to keep out insects. I'm putting the...

I was curious how many of you have done this more than once from indigenous conditions, i.e. harvested yeast from the ambient environment outside your home. I was hoping I'd capture my own house yeasts and then craft my beers around the house yeast, rather than the conventional manner of...

So do the volatile aromatics of sweet potato survive the mash and boil? I'm working on a beer where 50% of the grist is sweet potato. I'm using koji to saccharify steamed sweet potatoes. I'm then going to make a beer from the remaining ingredients and pour it directly on to the saccharified...

I do the same I'd do for glassware in the lab: put a piece of foil over the top and bake it in the oven at 180°C for more than an hour.

Sorry for bumping this thread years later, but it seems more appropriate than starting a new thread. Apparently, Weyermann is now producing an oak-smoked wheat malt that they specify as being used for making Grodziskie. The specification sheet specifies to use it at up to 80% of the total...

I'll admit it depends how you measure it, but let's look at it this way for a second. All my numbers are coming from the Brewers Association, by the way. I'm only dealing with the numbers that are freely available. Evidently there's more and better data available for those who pay. First of...

I do this stuff for a living, but in mice rather than yeast or plants. Problems with flanking sequences and spurious insertions are pretty much a thing of the past. When we began to realize that these were potential problems, we changed the methodologies of transgenic production. Now, you can...

While it is true that the larger "craft" breweries account for a significant portion of the growth in the sales of craft beer, I believe that the true majority of the growth is occurring beyond the larger "craft" breweries that you mentioned and is happening at the local/regional level. But...

Oh, I don't belittle them for their success at all. It's well deserved. Their success has absolutely no bearing on whether I continue to consume their beer at all. I'm simply stating that the definition of "craft beer" has become so loose that it simply has become "not them" (Bush...

The definition of "craft beer" is a bit of a joke really. The Brewer's Association defines it as small (<6 million barrels/year), independent (<25% ownership by alcohol beverage industry that is not craft themselves), and traditional (flagship beer must be all or has at least 50% of its volume...

Sure, of course, companies patent transgenic and recombinant yeast strains. See here, here, here, here, for some examples. People/companies/universities also patent brewing methodologies, brewing apparatuses, and newly created varieties of hops (example here). If your girlfriend is really...

I guess the other difference between mine and SteveHoward's and geniz's is that I didn't add any yeast. Evidently, there's yeast resident to the nuruk. Pitching a beer or wine yeast, though, might rid it of that banana-like taste and aroma. I've been itching to do this again, but using sweet...

Is your source of lacto a handful of unmashed grain? That's what I usually use. I guess if you wanted to give things a head start you could throw in some yogurt, sourdough, or pickling brine if you usually have any of those around the house.

Yes, Advanced Brewing is who I have ordered from in the past. I haven't had any real screw ups or trouble, but they are almost always out of several of the items I want at any given time. Furthermore, their grain selection is very weak--at least for the styles I prefer to brew. I'm planning...

I'm not sure if the lactic acid production is sufficient to dissolve the foil, but I've found I can completely eliminate "vomit aromas" by simply keeping the mash right above 100 F and covering the mash with plastic wrap, pushing out all the air bubbles. Lactobacillus is facultative anaerobic...

I made a very rustic version several years ago while I was in the US. There's some background information on the process here. A Korean friend of mine told me my version was typical for a homebrewed version. I bought the nuruk (&#45572;&#47337;), the combined source of both the aspergillus...

I'm getting ready to place an order myself. I've ordered hops from the US a couple of times with no issues whatsoever. The boxes cleared customs same day, and they clearly say "hops for brewing" on the manifest. They arrived in 8-10 d (mail seems to go much faster in the opposite direction)...

I've been using them in saisons. I'm by no means a hophead so take my description with a grain of salt, but I perceive them, in general, as rather subtle, with a floral and perfumed character and a significant amount of noble character. The aroma on my dry-hopped saison, unfortunately, faded...

Also missing one of my favorites: Strisselspalt.

You're not even close to listing every hop commercially available. However, you have hit most of those that are currently available in the US. Serebriankas and Sonnet Goldings, which are currently available in the US, are missing. It also might be useful if you listed whether they are...