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Because of a logistical mismanagement on my part, I now have to move out of my apartment with a five gallon carboy of melomel in mid-fermentation. The fermentation began at the start of December. I've been advised to give it at least six months before I bottle it. So, firstly, would it be...

Last week, I bottled a sparkling pyment in Belgian-style bottles with beer corks and wire hoods. I've read some conflicting opinions as to whether it's necessary, or at least beneficial, to age bottles with this type of cork on their sides. Any thoughts on this? Also, for future...

I've been thinking recently about trying my hand at a few different Saison recipes, and, what would you know, the current issue of Zymurgy features an article on the style by Drew Beechum. I found the article generally insightful, but I was puzzled by one thing in particular. Beechum writes...

It seems like your post from last winter never generated much of a response, but I've been grappling with this same question myself recently. Did you decide to go with the Champagne yeast? If so, how did it turn out? I am also partial to a dry cider, so the Champagne yeast was my first...

Very interesting; thank you. That sounds like a very wise approach.

I have just been reading up a little on flor yeast. I work at a homebrew store, which carries flor yeast. I've been thinking about trying it out in the realization of a beer. Is this a totally imbecilic idea? If not, are there any suggestions as to how it could be intelligently...