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looks like raspberries to me...not sure you'll be able to gather just yeast without plating and isolating and then growing up cultures from there

I've always used Pinot noir for my russian imperial stouts and never got a complaint...except that I don't brew enough of it

doing a batch of my citra ipa with blood orange juice

looks cool...count me in

i'd be in for 2-4 bags maybe more depending on what the prices work out to...i used ny craft malt on a wet hop pale and i'm happy with how it turned out...be more than happy to switch to that for my base malt

you could try red x malt...i've never used it myself but i know people who have and gotten good results

during the summer i would either put them in our compost pile or use them to mulch my hop plants...now that winter is upon us i'm going to make a pile behind the garden and in the spring use them to make a mushroom patch

out here in alden we got another foot overnite...calm right now but their calling for a bit more this afternoon...shoveled 5+ feet off the roof yesterday...no plows to be seen and last i heard there were 4 in ditches...2 just stuck and 2 flipped...todays plan is to strap on the snowshoes and do...

yes please

got a late start...but meh...sparging my hubbard squash beer now. doing a 12 gal batch...half with wlp500 and the other half with roeselare

if it were me i would do a SMaSH so you can get a better idea of what these hops are like...or try bittering with a known neutral variety and flameout with the expermentals

in please

yes please

in please...and thanx

i'm in for some hops

yes please

took the survey this weekend is dedicated to botteling,taking samples of the ageing sours,having a little fire and listening to some new grateful dead bootlegs

just updating if anyone is intrested...my lemon zest saison shows 89% attenuation fermented at around 66-68 degrees

thanx for the response...i figured it would be up there. i think i used 80% in beersmith to give me a rough est. i've only had their table beer and will o wisp...had to get those while on vacation in vt. can't get mystic in the sometimes blackhole that is western ny.

i've done some searching and could not find anything on this so...does anyone know what the attenuation rate for the renaud yeast strain is? i cultured it out of a bottle of mystic table beer and am using it in a lemon zest saison...just trying to figure out where the f.g should be. i've...