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I've used fresh cranberries in a mead. Very tart, almost undrinkable. Its aging now and I'm not sure it will mellow out. Not sure what it would be like in a lambic.

I believe all, link to the Basic Brewing interview, I think this was the one http://traffic.libsyn.com/basicbrewing/bbr03-27-14prairieales.mp3

That Prairie has wine yeast added at bottleling. I made a starter with Puncheon and it fermented crazy. Def had a windy smell. Tossed, didn't like the aroma and about a month later I beard a podcast with one of the brewers and confirmed, he also said that using his dregs would not be advisable...

Reading up on wasps / hornets and their role in wild yeast. It would be better to mine for yeast out of their guts instead of wrangling your cat dander

I use the top of a food dehydrator, elevate to get air flow, connect to temp controller. Sits inside ferm box, no problems using 2+ years

Simple way to get the cuke flavor. Soak peeled dukes in water for 48 hours, drain and add to , in my batch, already kegged bel wit. Served two days later at a beerfest. People seemed to like it. I wouldn't keep it on keg any longer than a few weeks, the flavor does start to evolve.

Code please

I have the setup you are going for, read the reviews on your cooler. I don't think it will be able to keep the ambient low enough in a hot garage in the summer, even with foam insulation.

Top of food dehydrator in mini fridge chamber when the basement temp gets below 67 or using a Belgium strain. Sent from my EVO using Home Brew mobile app