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Wheat Stout (can I call it that if the only dark grain is midnight wheat?) 1469 + 2 = 1471

I did a timelapse of a new cider and it is mildly entertaining to watch the yeast "bounce".

A small batch made with serviceberries; I would have gone for a full gallon but the birds ate up all the fruit! 109.25 + 0.5 = 109.75

Resurrecting this thread: I found some serviceberry trees and picked 1.5lbs, came back the next day and the birds had cleared them out. So I decided to make roughly ½gal wine (mead) using frozen/thawed/mashed berries and 1lb honey. Just pitched the yeast and will try to remember to update this...

I took a similar path; started with mead, then cider, then extract brews, and now BIAB. Lately I have been exploring country wines as I discover the various wild fruits in my area.

My first cider was made with Musselman AJ that had the "cloudy stuff". It cleared up quite a bit within 2 weeks and would probably have become very clear if I had known about cold crashing and racking to a second vessel.

Wheat Ale (T58) 1316.5 + 2.5 = 1319

I ended up freezing the gallon of fermented candy cane juice and collecting about 20oz of run off. I chemically stabilized it and added 12 more candy canes to sweeten. Bottled it tonight and was pleasantly surprised that the "mouthwash" character has diminished. So I went totally bonkers and...

I just bought amylase and glucoamylase powders. Should I store these in the fridge/freeze to prevent denaturation/inactivation? Does anyone have experience with these enzymes losing potency over the months/years?

Roggenbier; I believe it's only my second time using rye. 1262 + 2 = 1264

It wasn't for my degree, but a Brewing Science class at VT was my first introduction to the process. I didn't actually try it by myself for a few years.

I have pretty much never actually dumped a batch. I have unfortunately had a couple of hopped LME kits I recently was gifted that are basically undrinkable, but not uncookable!

Rice and oats Ale. Not as clear as when I used just rice and an adjunct, but it's nice! Gonna munch some Easter leftovers too.

Pretzel Ale. This might suck, but it at least smelled like pretzels going into the fermenter. 1212.5 + 1.5 = 1214

Sparkling Hydromel backsweetened w/ honey.

Pear Nectar Cider 82.6 + 1 = 83.6gal

Breaking my Lenten abstinence with a flight (Smoked Dunkelweizen, Rice+Oats Ale, Cider, Hydromel). Happy Easter!

I've done that with yogurt whey and cheese whey. Neither was good...

I had a few quarts of yogurt whey and found this recipe https://www.reddit.com/r/Breadit/comments/a98ftl/overnight_bread_made_with_yogurt_whey/?rdt=55379 I had to bump the flour some, but it actually turned out good; very slight sourness.

Resurrecting this thread: I was scrolling Facebook and saw a recommended post about making redbud jelly. This got me to thinking about redbud wine! So I adapted my wineberry wine recipe and made up a small (~½gal) batch with 0.94lb flowers, 0.75lb honey, 0.2lb sugar, ½tsp yeast nutrient, a black...