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Bumped the temp to 75 and gave the bucket a swirl. The airlock is roaring again!

It's at 70F right now. I had thought about bumping it up a bit. Maybe I'll bring it up to 80-85

After a week in primary I decided to pull a sample. Seems like I have a sloth of a yeast. Gravity has only dropped to 1.030. However, a lot of yeast is still in suspension, so I will let it ride a bit longer. The aroma reminds me of a belgian (bready, spicy). The tastevis a bit of the same...

Kerosin, where did you find those buckets?

Chugachbrewing my daughter goes through a lot of apple juice. I was thinking of using the empty 1 gallon plastic bottles for mini fermenters. Drill a hole in the lid and add a blowoff tube or a gasket and airlock.

Bionut, I can't know for sure whether I have multiple strains or any bugs. At this point I don't realky care. The fermentation smells great, it developed a nice thick krausen...so we will see. It's essentially been a free experiment since I used leftover DME and hops.

Great! Can't wait to here how this turns out. I have 4 gallons of a simple beer bubbling away with my wild yeast. Thinking about racking it onto some wild raspberries. I will keep this post updated as I go through the process.

Just pitched the wild yeast into a very simple saison/wit type beer. Starting at 11.2 Brix (1.045 sg). Want to test attenuation and flavor profile.

You can see the high krausen mark on the flask. I will take a gravity reading tonight to see how this yeast is attenuating. Great bready, yeasty smell right now.

Rugrad, there was activity in the jar after 24 hours. I strained the berries and thyme out after 2 days and combined the "beer" into a flask with 1500 ml of 1.030 wort I have read about some people attempting this and having to wait for 3+ days until there was activity. Give it a shot, it's...

Got up this morning to a high krausen mark just at the bottom of the foil. I will post a picture shortly. I have not decided what I will do with this yeast yet. Depends on what flavors I am getting from it, attenuation, and it's ability to flocc. The experiment continues....

I had some extra DME lying around, so I decided to find out if my local yeast was any good for brewing. I made a half gallon of 1.020 wort with a pinch of yeast nutrient and a dash of hops. This wort was split into five small mason jars. Two jars were covered with cheese cloth and placed...

Echo the chicken feed. Find someone who has chickens and barter for fresh eggs!

From what I understand you will use the barrel as a 'secondary' fermenter, in reality you will be aging the beer in the barrel just as you would age a beer in a bottle. However, wood barrels do ' breath' and you will lose some of our beer due to evaporation/soaking into the wood. To counter this...

The owners are more than willing to cater to hard cider makers. They will surely give you some Unpasteurized cider. Are you interested in selling any of these French cider apple trees? I have a postage stamp orchard and would love to add to the collection.

They are called the CT Yahoos. You just missed a cider event at Beardsley Mill in Shelton.