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Hey I'm out in Gilbert Arizona for the week, any idea where I could forage some wild NeoMexicanus hops in the hills near here?

If you want to reduce the raisin character I'd drop the Special B, that malt creates a lot of raisin character. I'd try some British dark crystal malt, or American 120 and 90, if you need more color use debittered black malt.

Does it matter what brand of Kombucha you use for a starter? I've noticed differences in the bacteria listed on different brands, will they all form a SCOBY eventually? I have access to GT's Kombucha pretty regularly

My guess would be Bell's, their house yeast is supposed to be special and not available from WL or WY. I don't know any other well known breweries in the Midwest with remarkable house yeasts, but it's a huge area, could be anything.

Wow! That's some intense downy mildew. I've only ever gotten powdery (The second set of photos) here in KC, must not be humid enough for downy? Or the hops here are resistant. Great leaf close-up, from the structure and serrations on the leaf I would guess that this is primarily H. Lupulus...

Looking good! I'm in the midst of harvesting a bunch of wild hops here in KC, all have seeds. I'm trying to keep the harvest from each wild plant separate so that I can evaluate the aroma, and know which parent the seed came from, but it's real tricky when they're growing together on a bush or...

After reading the Bud Heavy Sour thread I've got enough proof of concept, I'm definitely doing this. I think I can get 5 gal of Coors Light and 5 of Miller Lite, time to work up some photo shopped labels.

We've all been there, your buddy has a huge party, buys some kegs of craft beer and picks up a keg of BMC beer because y'know, people still drink that right? Come Sunday morning the good beer is all gone and there's 10 gallons of America's finest left and the oxidation clock is counting down...

So, I Requested some H. Lupulus Cordifolius seeds from the national germplasm repository GRIN system. I've tried a few times but never recieved anything until now. Unfortunately these seeds look pretty dried up and broken. I'll inspect a little closer and try to germinate. There's almost no...

Awesome page Nagmay, I love all the details. Magnum x Cascade sounds like a pretty great cross potentially. I'm interested to read more of your evaluations of the hops from last year. Suggestion: My club once did an experiment where we took a case of Bud bottles (or some equally neutral...

Unfortunately I didn't take any pics of the seeds before putting them in the ground. From looking at your pics I think most of them were small and immature, but there were a few bigger ones and when I broke one of those open it had what looked like a white endosperm with an immature embryo, so...

Great idea, I think it would be interesting to see how it comes out. Only caution: I don't think Potassium Sorbate works on Brett, or Brett requires such a high level to inhibit that it will impact the smell, so you wouldn't be able to stabilize and backsweeten the mead. But I could be wrong...

Thanks Alane, I'm pumped! After reading this thread I got motivated and went out on a hike on the banks of the Missouri and Kaw (Kansas) Rivers, after scrutinizing hundreds of dried up H. Japonicus flowers I gave up and headed back. Then I spotted them, growing near a railroad track, a female...

Awesome Thread! I've been reading and thinking about hop breeding for a couple of years and just came across this one. I've always wanted to find some wild H. Lupulus var. Pubescens since they're native to my area (Kansas City/Missouri River Valley) The Hops germplasm database lists several...

So one of the most recent public domain hops released is Cashmere, it's a daughter of Cascade and sounds like an awesome hop for the Eastern/Midwestern US. Aroma notes on Cashmere: Mild herbal aroma with strong melon, lemon, lime and slightly spicy notes. https://www.hopunion.com/cashmere/...

Awesome! How much liquid did you end up with?

So reading through the Trad Rice wine thread above I was blown away by how simple the method is. I started reading wikipedia to learn more about Red yeast rice and koji, etc. Anyway, the article on Chinese rice wines also mentions that in northern China they use other grains - Millet and...

I'm Alive! Takes more than a little cyanide to kill me.

So... I'm drinking my first taste of most recent cider and there's a distinct almond/marzipan aroma that while pleasant is pretty unexpected. My process was pretty simple: 4 gallons of Motts apple juice, malo-lactic culture, some kind of yeast, nutrients, and the change up this time: I...

So GTs has Bacillus Coagulans and Saccaromyces Boulardii in it, and I want to selectively culture the BC - does anyone know if BC can eat Maltodextrin? I use a maltodextrin starter to culture Brett out of beers that have both Brett and Sacc in them. I'm not too concerned about getting a pure...