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thirding the request for a new buy. I'm getting back into it after only having the time for extract batches last year and need to refill the coffers

Ooh, great ideas, thanks! Does the parmesan cheese affect the shelf life at all? I won't be giving them out for a couple weeks but am making most of them today.

Any ideas for additions to the ingredients to change them up a bit? I'm making a few batches for presents and would like to change up some of the recipe.

I dried them in the oven for almost 10 hours til they were totally dry (I think I made them a bit too think) so I'm hoping mold won't be a problem, but I'd rather not find out by hearing about how one of my friend's dogs is dead. Maybe I'll let my sister's perpetually hungry cat try one first...

How long do these last? I made a batch about 3 weeks ago and have stored them in Ziploc bags. Would they be ok to give to friends as Christmas presents? My dog only likes chewy treats.

It's completely possible to brew an all-Brett beer with no sourness, but under the right conditions (especially a glucose-rich wort with the levels of oxygen you'd get in a plastic bucket for 6 months) it will produce enough acetic and lactic acid that, especially when combined with high levels...

That's a good idea, Skyforger, and could save the money spent on the yeast. I'd let it go for at least a month at room temperature. It's cooler out now and spoilage bacteria like lacto and pedio grow best and are most active in the 80s-90s F, so it could be a while before there are any obvious...

Not only that, but you'll get flavor and aroma (as well as some bitterness) from hops added after the boil. You could only do a 60 minute addition and a large 0 minute addition, and if you let it whirlpool/sit hot for 30-120 minutes, you will get a metric buttload of flavor and aroma...

Boil a teaspoon of flour in half a cup of water to cloudy it up, if you want. I've had good results with that method if I forget to add it to the boil.

Depending on how low you're starting from, you might not even need to crash and decant. Do a 250ml or 500ml starter, then pitch that into a bigger starter.

I'd just use the ale yeast and do the lager another time. At least you'll know you have enough, it won't be infected (some types of pedio, lacto, and some spoilage organisms can survive at ~160* and will reproduce in your starter), and you won't ruin a batch or have subpar, crappy beer. Your...

Make a starter, <1L should be fine if you rehydrate properly and give it a good shake every now and then.

Depends on a whole lot of things, including wort sugar composition, what strain of Brett L, what other yeasts, exposure to oxygen, process, etc.

Anything you do to promote acetaldehyde development can and probably will produce other related off-flavors you're not looking to include. It's not always an A+B=C equation, especially with many unknown and uncontrollable or semi-controllable variables at the homebrew level. It's not really a...

I started a small sour culture/starter with dregs from a few Russian River/Jolly Pumpkin beers that I've fed a couple times over the past three months. It's starting to develop a horse blanket aroma, and I don't mean like you usually see in reviews, I mean like an actual sweaty, barny horse...

An easy way to answer a lot of questions you have is to just take a dispassionate look at the question: You're asking if you should continue using a process because it worked well for you and made good beer, or stop using that same process that worked well for you and made good beer. Seems...

I agree with "just leave it alone" as it probably tastes fine, but if you really can't get over it coming in a bit paler than you want, pick up some Maltoferm, boil some of it in a cup of water, and add it to the batch. That'll darken it right up.

Taste it a few times before doing anything drastic. If you water it down, you can't un-water it, and it could be a perfectly tasty porter as-is, or watering it down a bit might make it taste even better. I'd pull a pint or so and try some without altering it and try some with a known ratio of...

I usually use Notty on a first pass of an English/American recipe, then as I start refining the grist/hop schedule I'll pick another yeast at some point. Notty's great, but WLP023 might be my new go-to for any English beer. I'll have to get a few repitches out of it to even out the cost.

To me, March says spring, which says fruity and floral, which says Belgian Triple or Golden Strong. A nice hoppy Pilsner would also be great.