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I just used Hornindal in a cider and it's amazing. It lends some real juiciness and earthiness to the cider which I love love love. Carbs up fast in the bottle too. Omega Hothead is also known as Stranda. It's a single strain.

USA! Thanks :)

You probably won't need a blow-off. I frequently fill my Little BMBs to the top of that last ridge or sometimes a bit further and I only sometimes need a blow-off and that's because I use yeast with large krausens, such as Voss or Wyeast 2565. It's amazing how much beer you can fit in those...

If it wasn't at first, I feel like it's devolving/devolved into one.

As long as it's been sitting under the starter wort it will be fine for many weeks. It should take off with no problems.

Bummer, I was hoping there was something I could do to increase my odds of not getting duplicate strains as this point. Oh well! That's what detailed fermentation measurements and sensory analysis notes are for. This will be a fun adventure, for sure. I know some of the strains are genetically...

I like malty styles of beers, so my beers made a pretty good leap in quality when I started giving a damn about the flavor of malts from different maltsters and differences in varieties of malt. Just like any form of cooking, tasting your ingredients and caring about your malt choices will make...

Sampled my stout made with Voss at cooler temps. Outstanding flavor and body, ready to bottle after a week. It's amazing how just some Maris Otter, flaked barley and roasted barley and the right yeast can create something so damn good! Gonna add a little espresso infusion to half when I bottle...

Right now I have some agar plates inoculated with the same mixed culture of yeast. I'm going to try to build up some of the single colonies into their own pure cultures. Since this is a pretty large mixed culture with at least eight strains (probably 10+) I'm wondering what is the best protocol...

I've bottled a couple beers with the "broken ice floe" look and they turned out ok since in the bottle there wasn't any O2 exposure. I let a small batch go un-bottled too long once and it turned to acetone and was sour enough to almost blow the top of my head off. I plated that one and there...

Yesterday a Cereal Killer mill came in the mail as an early Xmas present from the wife!

That is fascinating! Those look like eggs of some kind. Wait for them to hatch and see what you get? If they do hatch, be sure to KILL IT WITH FIRE!

I'm of the opinion that when we're talking about most beers, there are diminishing returns with the complexity of a recipe. Homebrewing is not an exact science. All of my favorite beers I've made use only one hop and usually two or three malts.

It's fun to watch the evolution of krausen over time. Sadly it will eventually fall back into the beer as fermentation slows down and finishes. Some krausen hangs around for a couple weeks. Sometimes it falls in 72 hours. Just depends on the yeast strain.

The layer on top is totally normal. It's a foamy mix of yeast and proteins called krausen that is a part of an active fermentation. It will eventually settle to the bottom. Happy Brewing!

I removed the magnet on mine. I found it more of a nuisance than a help.

Does anyone know how this compares to Mecca Grade Pelton? I'm in love with the stuff but if Barke pilsner is comparable in flavor I could save a good chunk of money.

I make hop samplers with enough DME and hops to create 4 or 6 bottles and ferment it in 1-gal jugs. I end up with a lot of crushable beers and it scratches the brewing itch in about an hour of brew time including cleanup. Hop teas will not give you a proper perspective on a hop's true end...

I always open one bottle at 7 days. If it's good enough, I start drinking. If not, wait another week and try again.