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Or infect it overnight on purpose and make a Kentucky Common.

If you have any bottle conditioned beers you could try to make a starter from the dregs.

Also at that point the yeast should have cultural dominance, and the alcohol, hops, and pH should staive off anything from getting to big of a hold.

I didn't bother pasteurizing. Just starsanned the bottle cap before I opened it. Figured it was processed before it was packaged and boiling would just drive off some of the aroma.

I would add one 32oz bottle, let it blend then pull a sample. You can always add more later, harder to get too much out.

I use cranberry juice in my cranberry wheat beer. I just added it after primary. Look for 100% juice with no sugar added.

They might add some protein. Give the beer a nice head.

Here it is.

My mom and her husband started beer importing and distributing companies a couple years ago. He does many tasting for clients every week and always brings home the partial bottles of left overs. Their fridge is full of left over flat beers. This is what I came up with for transporting and...

I pressure can wort in quart jars. The smaller volume allows me to use a partial vial of yeast and step it up. Make sure it is an appropriate gravity, add a little yeast nutrient before canning.

As far as saving money on food; 1. Couponing. Get a three ring binder and clear plastic inserts for holding trading cards. Use one insert for each aisle at your regular store. Nice way to keep organized. Only cut coupons for stuff you will actually get. Wait for the items to go on sale then...

My father-in-law lets me come over and use his 3 kettle Blichmann setup. I order bulk base grains which we share. Score.