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If “wine” can be considered a collective term for fermented alcoholic beverages whose sugars came from fruit juice*, “beer” for those coming from grain starches, and “mead” for honey, what is the collective term for fermented beverages whose sugars come from sap? What would fermented maple sap...

According to this article, the amylase in bananas is primarily alpha-amylase.

Good question .... According to the interwebs, Bean-O is just alpha-galactosidase and binders.

Should we assume that syrups (brown rice, sorghum, agave, maple, etc), honey, and sugars are off-limits? I wonder how much of the sugar in beets is readily accessible....

Sounds like it’s gruit ale time, then.

There, I fixed that for you.

Oh, another thing that pairs well with small BIAB batches is to mash in your oven. Set your oven to "keep warm" or its lowest setting. Heat to strike temp on the stove top, add the grain, stir well, turn the oven off, stick your kettle in the oven, leave it til you're ready to move on to the...

Dad of two here. Small batch - 3 gallons boil a lot faster than 7-8. Short-n-Shoddy - 30-minute mash and 30-minute boil. Adjust your recipes to account for the change in efficiency. Extract - skip the mash step entirely. No/Passive Chilling - walk away and come back when the wort is cool.

Yes, there is yeast (and other sediment) in the collection jar -- I have successfully repitched from my 3-gal FastFerment. I have no idea how to estimate cell counts for this method; so I don't know how many generations you could take it before it started going sideways. That said, using a...

My favorite glass is borosilicate. *ba dum tshh

For better or worse, I think that to the average American craft beer drinker, Saison means anything that tastes like Saison DuPont. Thus saison yeast would be any yeast that imparts those fermentation characteristics.

Canva.com There's a free version and a paid version.

Also, if you're worried about cross-contamination, Lallemand has their new non-STA1 saison strain that you could try. Selectively bred, not GMO, if that's a concern for you.

This page is getting a little dusty, but still a good read if you haven't looked at it yet: A Guide to Saisons and Saison Yeasts – Maltose Falcons

I vote for new.

It looks cool ... but what is it?

Bottled 4 × 750ml champagne bottles of the inaugural batch of Sour Plum Hoi Polloi-mbic -- Lachancea-Brettanomyces tart ale aged on 50/50 sour and sweet local Alabama plums. Sample pint, uncarbed but nicely tart and very plum-y.

Good idea with the composite tile. The safety engineer in me really wants to tell you to put a restraint around the CO2 bottle....

Welcome aboard!