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Go into most places here in the US and ask for an ale and you will be asked which one, bud, bud light, coors, miller? All are lagers. The general population here in the US has no clue about beer other than the big name breweries that serve colored water.

The honey would simply be converted by the yeast. Same thing that happens in the regular fermentation vessel

Yup, not worried about the 3711, done too many with it and the Belgium strain all at warm to hot (95) with no issues. I can find very little in the way of issues with brett producing the higher alcohols, other than that they tend to reduce them by breaking them down. Not sure if anyone else has...

I've never bothered to rack off the cake. 3 batches later and none have had any bad flavors. I don't think it matters any, plus it will keep your bugs all together for re-use as you see fit.

I made a simple blond trying to mimic the Cuvee 4 from Redbud brewing. Not being able to get any info from them I cultured the yeast from the bottle. On smell it appeared to be brett c. Very fruity in smell and taste. 5 gal batch 25 IBU, pitched the starter and let it sit for 3 days then pitched...

I find that straight honey while upping the ABV does not lend a lot of flavor. Honeymalt on the other hand, tends to add a lot of honey flavor without adding much in the way of ABV.

8-10oz is the perfect place to be.

Assuming you are planning on using caramelized sugar, yes it will ferment out. However, it will add significant flavor as well. There is a great recipe for caramel apple cider here in the forums you may consider as a base.

I would wager that there are several more stores in your local area. I only know the San Diego area a bit, and there are a bunch there. I would think Fresno would be similar. Although all I see in a basic search is Bencomo's.

This would be the cause. Skin harbors a lot of bugs and had he washed his hand in bleach for 10 minutes vigorously scrubbing all areas especially under the nails and nail beds he still would not have gotten rid of them all. Ever see a surgeon scrub before an operation? Then they still glove up...

Where are you located? Have you considered buying online? I support my local store only because it is local. The price is higher than what I pay online, however, they are good to have around for odds and ends, they are friendly and knowledgeable, so I toss them a bit each time I pass by. I don't...

I'd ask the LHBS what the hell they were thinking! If they cannot give a satisfactory answer I would no longer use them. Lookit' if they made a mistake it is no problem, but just handing a guy products to make the sale is not acceptable. "I don't Know" is a perfectly acceptable answer when...

Do you like saisons? If so, you are in the perfect enviroment to make them. In fact you may need to move them to a hotter part of the house, just trial and error. They like it hot and they work out well.

I've always used a magnet, it lets me hold them to the bottom with a magnet on the outside, I can move the bag around every day to swirl the bag without introducing o2, and it makes it easy to get back to the top to remove.

I would consider making the same recipe again without the lemon/lime addition and blend the two together. What hops were used?

I agree. Based on my own use (no real research though) I simply do a sanitized collection and store it. I have not noticed any difference between doing a separation of trub/dead/live yeast vs using the whole collection, other than the time and potential for infection by exposure.

The problem there is the yeast strain is not applicable to it. Saison yeast strains do well at higher temps while the yeast used does not.

Thinking like I do. Something happens to ruin the plan "A", no problem, what can I use this to cook with? Chances are it will turn out different than plan "A" but I would not dump it. Let it finish and see what develops, if nothing else you can use it to cook with.

I think the only good way to find out is to give it a shot. Seems the researchers set up a good test, either wait for the results or give it a go. With the low amounts of e-lytes as additions, I don't see them adding much to the flavor.

Fluid and weight measurement are very close when you look at pure water with a ratio of about 1:1.0425. For what it is worth, you would be fine either way in this case, and for most folks the volume measurement is likely much easier to get since most folks don't have a scale accurate enough to...