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If it happens to work, I can hopefully save and keep my own local yeast!

And I'm boiling!

That's how I see it, I'm brewing. And it's only a 2 gallon so if it never is good, I only wasted about 5 lbs of grain that was just sitting around waiting to be messed with. No time wasted though!

So I'm currently mashing a thrown together amberish ale recipe because I was bored and wanted to brew. But, I got no yeast! I figured I'll try some spontaneous fermentation and the just let it cool by the screen door tonight and see what happens. Am I crazy? Probably...do I care...Nope!

This is what I got as a rough draft: 5 Gal Batch Grain: (1.083) 10 lbs Maris Otter 2 lbs Crystal 20 2 lbs Flaked Wheat 1 lb Lactose 0.5 lbs Carapils Hops: (37 IBUs) 1 oz Williamette @ 60 min 2 oz Williamette @ 15 min Yeast: Wyeast Scottish Ale Others: 12 bags of...

I want to make an eggnog flavored beer for the holidays. I want it to be a fairly high gravity ale (around 1.075). My favorite eggnog recipe is Alton brown which has eggs (of course), sugar, dairy, bourbon, and nutmeg. I also want to add this eggnog tea that bigelow makes. My beer...

Gotcha

One other thing. Could you just put the fresh carbonated bottle in the fridge and let the yeast settle to the bottom then pasteurize by only heating up the bottom inch of the bottle as opposed to almost the whole thing? This should save energy and time as long as it works. Did anybody ever...

I don't know if this has been talked about before on this thread but I was wondering if you could let the cider ferment out completely then add fresh cider to half prime and half sweeten to your desired gravity. Then monitor and pasteurize when carbonated. Theoretically this can do a few...

I have a digital scale that does grams. I guess I could measure out water and add 3 grams of yeast then pitch

Gotcha. Thanks for the thorough answer. Should I cut off the top of the package and eyeball how much to pour and roll it up and seal with rubber bands. Does this sound like a good idea?

Would the yeast really be better off in a make-shift closed package than in a sterile closed water environment?

I am planning on making a one gallon batch of cider this week. I will be using dry yeast. Could I hydrate the whole package then use 1/5 of that "starter" and then keep the rest in the fridge for the future? If so, how long will those yeast stay viable?

I did look at that recipe before. Let me know how it turns out.

I think that this is what I am going to go with: 11 lbs 2-row 1 lb crystal 40 .5 oz Amarillo (continuously hopped from 70-50) .5 oz Centennial (continuously hopped from 70-50) 1 oz Amarillo (continuously hopped from 20-1) 1 oz Centennial (continuously hopped from 20-1) 1 oz Citra (continuously...

You boil off aroma and flavor by the act of boiling...lol. Heat destroys flavor compounds. Correct. To me continuously hopping does two things: 1. Allows more for bittering or hoppiness for the beginning of the boil because less hops at a single time allow for more extraction 2. Develops a...

So it is only 4.5 ounces of hops for the boil all together.

I guess it is hard to put it in words...lol Basically 1.5 ounces of bittering hops (1/3 each citra centennial Amarillo) continuously hopping from 70-50 min. And 3 ounces of flavor / aroma hops from 20-0 min (same mixture). I just put it in 5 min increments to get and idea of the ibu's that I...

That is! Yummy, but I wanna go for a super citrus IPA. I put in a ibu calc with this: .5 Oz of each Amarillo citra and centennial from (70-50min) adding every 5 min 1 Oz of each of the previous from 20-0min adding every 5 min It comes out to 85 ibus which might be a little high. I could...

Or Citra centennial amarillo. For an all citrus blend.