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Yep, homebrewers on the Continent and UK do this. But you better split the 5g up in different small batches, and use them as starters after asessing their qualities when fermentation starts. And only after summer, Sep-Oct.

The trappists don't brew lambic, only some commercial breweries around Brussels. And I hate the term "sours" or "sour beer", this implies acidity, but good lambic, gueuze or derived fruitbeers are not sour or acidic, at most a bit tart.

I half open ferment my beers, I stretch a cheese cloth over the top of my fermentation vessel, and keep it in a clean room out of the way of air currents. I have the impression my yeasts work more vigorous. After 8 years of brewing, I have the impression that brewing beer is a more resilient...

I did decoctions like this. It helps fermentability. When he says "pull a heavy decoction", that is one with much grain and not so much wort. Most of your enzymes stay in the wort, so no problem there. But I also tried to get from around 50°C as fast as possible to 59° C, so as not to have a...

Judas Priest - Freewheel burning

What I do for yoghurt: Heat pasteurized, but non UHT milk to above 85° C(185°F) Keep it above this temperature, in an open pot, for 30 minutes Let cool (or force it to cool) to 45° C (113°F) Mix with a couple of teaspoons fresh yoghurt (greek style) Add it to the yoghurt maker pots Set for 12...

Belzebong - Roached Earth

We love France, but we mostly avoid the interior because my wife can't stand the summer heat. We once canceled a trip to the Moselle, and went to Normandy instead. Planned a trip to Nantes this year for a couple of days, and then to Bretagne, somewhere around Quimper. And in case you wonder, I...

"The deepest France", is that then like really the center of France?

Are you aware that until the advent of modern biology and modern (well, end 19th century at Carlsberg) most beers contained brett? It is even named at the place of discovery, "Brettanomyces", British yeast. Most beers were either consumed fairly fast, or got an extended aging in huge or lined...

6,75 EUR for a bottle locally, 1,81 EUR for 330 ml :p

You are the community of Wikipedia. If you think it is missing, create a page about him. Celebrities have their pages because people are interested in them and take the time and effort to create pages about these people. The review process tries to take care that things stay objective. Want a...

I brewed different beers with St.-Bernardus yeast, these are my results: Recept Datum OG FG IBU Gist AA Starter beer 2019-02-01 1,048 1,010 28,0 St.-Bernardus 79% St.-Bernardus Tripel 2019-05-23 1,077 1,016 42,0 St.-Bernardus 79% St.-Bernardus Abt 12 2019-07-05 1,089 1,018 26,0...

Or cheese, or bread....

There must be a reason it is called "liquor".

No home cultured tobacco there?

I brew a saison with Merkur, which is a Magnum variant (better disease resistance), which I use for bittering, flavour, aroma and dry hop or hop tea. Works well.

The original British way. These kinds of beers took 1 to 2 years conditioning in large vats. Expecting to brew the same beer in a timespan of two months seems optimistic.

Living in Belgium, why would one brew their own beer? For fun and as a distraction perhaps, and because I like to cook, and I thought that brewing was a logical extension of cooking (:)). So I started brewing (without help, no homebrewers in the vicinity, or a brewing guild), and I succeeded...