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What type of honey?

I've started collecting pods for my personal use this year - Mesquite and sweet potato saison, mesquite smoked mesquite porter and a mesquite stout again probably. If anyone is interested in getting some mesquite pods shipped in trade or otherwise, let me know. Thanks, GTG

So I'm tracking multiple cactus patches again this year. If anyone is interested in some prickly pear fruit this year let me know. I think I will have a few different varieties to offer depending upon how they taste. It will be a few months before they are really ready and I will update as...

Get some stainless steel wire and wrap around the spiral. Make it long enough to leave a bit out of your sealing mechanism and you can fish it out as you please. It could be used to inoculate another vessel that way as well.

I use 1 or 2 ounce pieces of oak barrel stave in my beers with great results.

My batch ended up being good, still have a few bottles left. I'm starting a new batch this weekend with citrus honey and using one of the Yeast Bay brett blends for my primary. I've got a gallon of prickly pear puree I'm using as well as some mesquite syrup I thought I would try also.

It looks like you've taken apart the power supply. You should be very careful, there's capacitors in there that can discharge and hurt you pretty bad if touched correctly.

I read up on this beer briefly on their website. I've not had it personally but I think you might not want to "sour" this beer if you're going for a clone. They talk about wild yeasts but no souring activity, just some acidity which Brett alone can provide. If this were my try out on the...

I've made a couple of dark saisons modeled after the Mad Fermentationist's dark saison recipes and they work well for me.

Look at the Mad Fermentationist's blog. I've messaged him specifically about this. He's left grapes in for months, skins and all. I have a bunch of muscat and muscadine grapes I'm planning on using like this as well.

Looks like I can still get some prickly pears, what have you got to trade? GTG

AlaskaKen08, let me see what we still have around here and I'll get back to you. GTG

Gabf

A You were right, after checking the green cardamom, it does go with the ginger. I would still be hesitant to use both though.

That seems like an odd mix of spices that in my opinion don't meld together with each other or with cantaloupe. I'd try ginger with cantaloupe in a taster before making that beer.

I buy wine and whiskey barrel staves off of eBay and cut pieces of appropriate sizes to use in my primary all the time. I find it works well for me. I've found that 1.5 to 2 ounce chunks in a 4-6 week primary works well in a 5 gal batch.

I had good luck this week with some pectic enzyme in a beer with Chickasaw plums. It looked like chicken soup last weekend and how looks pretty clear after about 5 days. It has been off of the fruit for a few months now though.

I'm no expert but I think that's a lot of clearing to do in a few days even with gelatin. My experience with apricots leads me to think you may be bottling cloudy on the weekend unless the puree has fallen and compacted some already.

Brett Trois by itself makes a great mead quickly. Although not a sour mead but very interesting.

I'm in.