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I just brewed a Berliner and added some rhubarb. Results pending. I've also made lots of rhubarb ale where I made a base beer, fermented clean, and then added lots of rhubarb post primary. Still came out very tart. My advice is to harvest and freeze the rhubarb earlier in the season, it has less...

Yeah, or just email him via his blog. He's always responded

I'll see what I can do. I'm not a web-genius (although a friend of mine is) so I don't know how to incorporate video yet. Maybe in the future :) Hope it works out! I highly recommend Tartine Bread as that is where the method comes from. Kneading with the KA does work, although this method...

Now fully updated with photos as well as shaping methods, pizza, etc! Happy baking!

Wellp, I finally started blogging. I put up my home-bake method for the best pizza I can do in a standard oven. Comes out pretty well. Check it out if you want. http://brouwerijchugach.wordpress.com/bread/home-oven-pizza/

For anyone interested, I've outlined my slight modifications of the Tartine Method on my blog. It makes the best bread I've ever eaten, and I've had a lot of bread. Dough method is http://brouwerijchugach.wordpress.com/bread/the-method/ and the shaping is...

For anyone interested, I've outlined my slight modifications of the Tartine Method on my blog. It makes the best bread I've ever eaten, and I've had a lot of bread. Dough method is http://brouwerijchugach.wordpress.com/bread/the-method/ and the shaping is...

Yes, you will be fine for a couple weeks. If you do any long term aging, with bigger beers, wild brews, etc., you should get something less permeable. There is a great table in Wild Brews that shows permeability for various fermenters.

You just need to be careful when aging a while because buckets are much more permeable than barrels, glass, better bottles, etc.

Time savings are definitely key. I can chill 50 gallons with my therminator in 15 minutes, AND it's all transferred at the same time. You just need to be on top of your sanitation with plate chillers.

Never had any issues at all, whatsoever. I ferment wine, beer, kombucha, bread, kimchi, cheese, you name it.

Add it to the main batch when you go to bottle. Get your bottling bucket, purge with CO2, if you can, then siphon beer into it. Boil your dextrose with water and then add it to the bottling bucket as well and stir gently. Then bottle away. Sent from my PG86100 using Home Brew mobile app

Badass perhaps, but you should be measuring everything by weight! No conversion needed. ;)

Its a passion, obsession, and maybe I have a hoarding problem. In all honesty, storage is the best way to assure your wild beers aren't rushed. It's where I put my money, rather than into hops :)

Yes. the surface area in contact with surrounding "carboy atmosphere" is the same no matter how full it is (until it starts to come together at the top). As long as you transfer as primary fermentation finishes, you'll be fine.

If it's out of the sunlight, it really shouldn't matter.

I go as big as I can afford, that way you can always chill in summer to what you need.

8 consistent draft lines 2 seasonal lines that go into the yard 1 party line 49 - 5 gallon cornies 3 - 10 gallon cornies 3 - 3 gallon cornies 1 - 2 gallon corny 21 - 1/2 bbl sankeys 3 - 5 gal sankeys

Any size will work (within reason). Just drill your hole to be 1/64th smaller than your nail is. The last thing you want to be is trapped in a basement with your thumb on a larger hole screaming for help (almost been there!). I use the smaller nails but only because someone was nice enough to...

Sounds like a pretty sweet location. I'd leave it out for at least 24 hours, you could try longer as an experiment if you want. What size starter are you using? I'd try building them up a little at home, depending on the size, and just taste them as you can. Granted, time will tell with most...