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Regarding Chokecherry Wine (Prunus virginiana): Has anyone used Red Star's green-label Côte des Blanc's yeast for chokecherry wine - and, if so, how does it compare to Red Star's red-label Premiere Classic (formerly Montrachet) yeast? Thanks in advance - Ron

In the near future, I'll be brewing this Berliner Weisse: https://brooklynbrewshop.com/products/beer-making-mix-berliner-weisse My plan is to mash, sparge, boil for a minute, then add lacto and kettle-sour the wort before boiling and pitching yeast, per these instructions...

Cream Puff Cake I am posting this because The Beautiful Mrs. Tas wants me to make it, and I have a very hard time saying "no" to her.

Missouri River Sand Bars I am not much for sweets, and I have only had these once in my life, but they left quite an impression. I actually bought the cookbook because of this recipe, but never got around to making them. Maybe this year! From The Lewis & Clark Cookbook, with Contemporary...

I've made this several times over the years, and it never gets old; I figured I would share it here, as well. Roast Pork Calypso From Time/Life's Foods of the World - The Cooking of the Caribbean Islands, 1970: For some reason, this one really called to me. Maybe it was because I first...

[Instant Pot] Ham and Bean Soup Following are my full notes on a version of Ham and Bean Soup that I have been making in my new Instant Pot (Lux80), with good success. These notes assume that you are familiar with using an Instant Pot, and have some familiarity in a kitchen. If you have any...

Curry Laksa When The Beautiful Mrs Tas and I went to Australia last October, one of our first meals there was a bowl of Laksa from Jimmy's Recipe, an eatery in the Gateway Plaza at Circular Quay that specializes in Malaysian street food. It was something entirely new to us, but we both were...

As taught to me by a friend from Texas:

Following is the original recipe from Land-O-Lakes. After enjoying this on especially grey days for over 25 years, I can tell you that this is a GREAT hot lunch or supper on a cold day! Following the recipe, I'll list a few variations that I employ when making this. Note - the cooking times...

Brooklyn Brew Shop's Chamomile Blonde - Tips and Advice My next brew will be Chamomile Blonde, from Brooklyn Brew Shop: Brooklyn Brew Shop describes this beer as "a carefree sunshine sipper" with a "unique Belgian base," which sounds just right to me, considering that spring is finally...

I'll be brewing two porters soon, a Rum-Barrel Porter and a Chocolate-Covered Pretzel Porter. What would be the one or two top-recommended dry yeasts to use? Thanks in advance - Ron

I would like to brew a simple, straight-up Hefeweizen (nothing fancy or elaborate) with 50% German Wheat malt and Floor-Malted Pilsner. The yeast will be Danstar Munich Classic. The hops will be Hallertau. This will be a 1-gallon batch. My desired ABV will be somewhere between 5 and 5.5%. My...

I had yesterday off from work, so I decided to brew a beer mix from Brooklyn Brew Shop that I had purchased a few months ago; Green Tea Pale Ale: https://brooklynbrewshop.com/collections/beer-making-mixes/products/beer-making-mix-green-tea-pale-ale Brooklyn Brew Shop gives a fairly...

I need some ideas on which choice to add to my brew today, which is a pale ale with fairly light Nugget hops. The pale ale is fairly standard, with some lighter Crystal and Vienna added. I've narrowed my choices down to Earl Grey tea that I brought home from Australia or some whole Chai spices...

I have been making this Belgian beef stew for years; I started with a recipe that was good, but since then have learned to make it really well, and it has been a family favourite for a long time. This past weekend, I prepared another Carbonnade à la Flamande. This one was easily the best I've...

I struggled to find a proper translation into Welsh for this, and finally gave up. I make no claims as to whether this recipe is "viable" or "authentic," as I am unable to try it due to a lack of needed ingredients. I hope someone is able to give this a try, perhaps in the UK or northern...

Using natural lacto-fermentation, Sun Pickles have been made in Hungary, Poland, Slovakia, Czechia, Romania and other central-European regions for hundreds of years as a way to preserve the summer's bounty. I was first introduced to them by a friend of mine who is half-Hungarian; hence, the...

Amerikanisches American Pale Ale 1 Gallon OG - 1.051 FG - 1.010 ABV - 5.41% IBUs - 30.05 SRM - 5.35 29.25 oz. Montana-grown 2-Row 3.25 oz. Avangard Munich (15L) 60-minute mash @ about 154 degrees 60-minute boil 0.1 oz (2.6 g) Cascade Hops (7.25 AA) @ 60 minutes 0.125 oz (3.6 g) Cascade...

I have heard that dregs from Schneider Weisse can be saved and used for brewing, but does anyone know if the same holds true for this? If so, will the dregs from one bottle be enough for a 1-gallon batch? Right now, the dregs are in the bottle covered, and in the refrigerator. If I want to...

Tonight, I am brewing a rose-kissed Belgian Blonde ale from Brooklyn Brew Shop. Called "Rose-Cheeked and Blonde," this beer is a typical Belgian Blonde with the addition of rose hips and petals, which are added during the boil. Brooklyn Brew Shop describes it as "a breath of fresh air with a...