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I have been looking around for oak barrels to age a lambic. I am looking for a 5 gallon barrel, in particular. I see that Northern Brewer has them (http://www.northernbrewer.com/shop/french-oak-barrel-5-gallon.html) but the issue would be the harshness of fresh oak on the delicate lambic...

Would the Pedio thrive in the environment I would introduce it to though? I have the beer still sitting on the trub which includes the yeast cake and dry hop material. Should I rack first before adding the new cultures?

I am planning on adding Wyeast 5526 Brettanomyces Lambicus to a beer that was at 1.048 and is now around 1.010. (A month or so in primary). Will this work? Should I add some type of sugar source for the Brett?

I need educated opinions on my brew from last weekend. I'll give the recipe used and then the issues I have with it. The recipe: Brewed 11/19 3 gallon batch 2lbs White Wheat 3lbs Pale Malt (6 row) 1lbs Pale Malt (2 row) 1lbs Steel Cut Oats 2lbs Chocolate Wheat .5 oz Cascade 60...

What are the top 5 EXPERIMENTAL US craft breweries? IMO (not in order): 1. Dogfish Head 2. Odell 3. Allagash 4. Cigar City 5. Goose Island?

So here is the deal: I need to have better control over the temperature of my yeast cultures. The ambient temperature of my room has been dropping as the fall quickly approaches. This is causing problems with the yeast streak plates I'm culturing out. I really need to come up with a good idea...

I am talking about the determining the difference of a strain after it has been plated. I should have been more specific. I am just curious how one would tell the difference between say: brettanomyces & saccharomyces cerevisiae. AFTER STREAKED OUT ON PLATE.

How can I realistically differentiate yeast strains? (i.e. The difference between champagne yeast and beer yeast). I am getting into culturing yeast (plate cultures) and I want to understand how to tell the yeasts I am working with apart from each other.

Can someone explain to me, in detail, how to make agar. I have the materials needed (agar, malt extract, etc). I am planning on streaking some yeast very soon and I just want to make sure that I do this right.

what ended up happening with this? I would really like to know how this turned out for you?

I have recently grown in interest in wine and the making of. I decided to make a very basic grape juice wine pitching champagne yeast. (Nothing special). I also decided to buy some apple juice and pitch a very old packet of safale s-33 (that I got for free due to its expiration during the...

Also, how do you evaluate what you are looking at?

I am really interested in this actually. I've been talking to my college microbiology professor about it. I want to buy some plates and agar to streak it out. I just got a little overwhelmed when I initially started educating myself on it. Where would you suggest starting? What would be the...

I have been working on an experimental wild yeast cultivation and it has been roughly two weeks and smells really funky. I dont know how to describe it really. Vegetal maybe? Is this worth the two gallon jug space they are taking up? The SG has dropped from 1.045 to 1.020. To dump or not to dump?

I want to continue, and eventually brew a 5 gallon batch, with the wild yeast but not if it is awful. This is why I want to taste it. I really want to hear what other people think about this...

I posted a thread already about cultivating wild yeast: https://www.homebrewtalk.com/f163/wild-yeast-experiment-258190/ I made two starters and pitched them into two separate 1/2 gallons of step-up wort. The SG of each of them has dropped to around 1.015 (~4% alcohol) now a week after...

At what pH/ABV does beer become safe from any human pathogen?

COLObrewer, I actually read your wild yeast thread about your juniper berry trials. Good stuff, and helpful!

WILD YEAST CULTURE EXPERIMENT [Ok before I even start I know that there are other threads on here about this and I have read most of them. I just wanted to start anther threat to discuss what I am doing and get some feedback.] My Motivation: I am a curious person by nature and after...

I am currently a senior and will graduate next spring (2012) with a B.S. in Human Nutrition. I'm trying to find a way into the brewing industry, more specifically, becuase I want to someday open a brewpub. I am a home brewer and have a decent understanding of the associated processes. My...