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AKTom, I have never had mine that golden color (if the color is reproducing correct on my monitor). Mine is always more of a ruby. Is it really that golden.

Beekeeping requires an entire new set of shelves for supers, extra hives, extractor, extra frames, foundation, jars and other containers...Oh and more of those carboys madscientist mentioned as mead and wine spend a lot more time in the carboy than beer. And beehives have a habit of...

I do the same. I don't bake much over the summer so it can be in the fridge for a long time. It does look black and nasty. But as Stones says it comes out of it. I can make pancakes out of the nasty looking stuff but it takes at least three feedings again before I can make bread and get a rise.

I think you will have a hard time telling which is which. Also you will have the plants sending out runners underground that will be mixing so you will not know which type is which. If you can get some type of divider, perhaps a plastic sheet from an old plastic roll up snow sled, that you...

Thank you all for the bread porn. Decided to loose a few pounds so hung up the peel for a bit

Reminds me of one of my favorites. No trespassing Violators will be shot Survivors will be violated

My thoughts would be you had all the right stuff: simple sugars, active, acclimated yeast, and warm temps. It all came together to give you a 12 hr fermentation.

Here is a link to some research done on the yeast and bacteria found in sourdough starters around the country. http://robdunnlab.com/projects/sourdough/map/

I have tried this and here is the thread https://www.homebrewtalk.com/forum/threads/sour-dough-starter-for-yeast.625442/

Are you all letting all the bines go up the support or selecting just a few per line? I have always just selected 2 bines per line, I run three lines per bed (about a 36 in X 18 bed). but the pictures above look like multiple bines per line.

You can use sourdough starter for a beer yeast. I gave it a try in this thread. https://www.homebrewtalk.com/forum/threads/sour-dough-starter-for-yeast.625442/

You could cold crash it which would probably drop the fruit. If it is clear I would go ahead and bottle.

Congratulations and a very nice looking label as well

Thank you for the links. I will look for the bull shoots this weekend. What varieties do you have? I have Chinnook, Willamette, Magnum and Centennial.

I am across the road from you in Windsor. This is my 3rd year for some and 4th for the other plants. Last year I pruned and then the late frost stunned the ones I had left. They did come out of it for the most part. So this year I don't plan to do anything until early May. Then I will pick...

In a good way. Please give me more mistress

This is probably my 10th batch of JAOM and this is a first for me. It has been over two months now and I still have fermentation. I never did have a vigorous fermentation but for the last month at least it has been one bubble per 30 to 45 seconds. Fruit is all floating and I don't see any...

I had never heard that either, but as gas burns the exhaust of perfect combustion is C02 and H2O so a gas oven should actually be adding water to the space as it burns. Interesting

You might try making your dough more hydrated. My sour dough gets dense and has smaller holes if I let the dough be too dry. I use a kitchaide mixer and add enough water so the dough sticks to the side of of the bowl, almost batter like until about minute 5 or 6 of kneading. Then it...

Excellent, can be a little hard to get the residual sweetness just right on this as the yeast doesn't appear to be very consistent. I have had it go from about 8% up to almost 12% ABV. So one back can be sweet at 3 lb honey per gallon and the next not so much. But it is never bad.