Hello everybody, we are the Mothers

[MothersOfFermention]

The Mothers of Fermention that is.

We are a pair of home brewers based out of Long Island, New York.
We brew 5 gallons at a time, all grain. Always bottled.
Both craft beer enthusiasts. We consist of Mike, who takes care of the wild yeast fermentations and Greg Dregs, who houses the saccharomyces ferments.
Currently experimenting with ales and meads.
We love secondary fermentations and dry hopping
Huge sorachi ace advocates

As of this moment we have just finished our batch of Mosaic IPA, and it was delicious.
Ringlefinch Rye is currently in bottles. It is a hoppy dark ale (CDA/Black IPA) brewed with oats and rye.
Have our first batch of mead vigorously fermenting with some vanilla beans from Madagascar. Will be experimenting with other meads in the future (hopped/dryhopped/wild yeasts/carbonation).
Going to be brewing up a series of SMaSH beers in the coming months while working on several farmhouse fermentations including:
Calypso Rye Saison
100% Brett C IPA

If anyone else is from the area, please feel free to introduce yourselves. We frequent some of the local breweries (Barrier, Other Half, Finback, Transmitter, Rockaway, Big Alice, etc.) fairly regularly.

 

[Nickbtag]

Welcome to the community! Sounds like you guys have some great things going. Wish I were in the area and could meet up. Best wishes on the SMaSH brews. I'm interested to see how they turn out. Keep us updated guys![emoji482]

 

[unionrdr]

Nice to see another couple off-beat brewers join up here! Since you like experimenting with knowledge behind what you do, you came to the right place! I've gotten on a kick where I like trying to reconstruct rare or extinct brews. Dampfbier, kottbusser, & I'm going to do the German mumme' next. That's a big one with all the grains, herbs, spices & various plants. That was a tough nut to crack, being over here vs Europe for certain species. Enjoy your stay!

 

[whovous]

The present day fermenters refuse to die.
Edgard Victor Achille Charles Varèse

 

[eric19312]

Welcome Mothers. Brewer in Suffolk county here (Port Jefferson). Do a variety of styles but mainly IPA, APA along with some wild and mixed fermentations. We have a small club (L.I.F.E.) that gets together on an informal and irregular schedule, PM me if you'd like an invite although I imagine we are pretty far for you.

You mentions smash beers, we have been doing a series of single hop beers trying to better understand hop varieties. Recipe is based on Russian River's Hop2It recipe using hop extract for bittering and then 2oz test hop at 10 min and 3oz in whirlpool (10gal batch). Ferment with 2 different yeasts, US05 "control" and Conan or some other ale yeast we want to try next to it.

 

[MothersOfFermention]

Thank you all for the kind words!
We are very big on experimentation. We do not try to make any replica beers, everything is our own recipes and so far they have been great. The smash beers should give us more insight into hops and malt but so far we have a pretty good understanding of what we like and what works together well. It is also a very good opportunity to experiment with different yeasts a stated above.
We also look forward to experimenting with bacteria and harvesting wild yeast from the garden (fig trees) and growing some hops! We love all types of plants, fungi, yeast, and bacteria. Except the really gross ones.

 

[Homercidal]

Please tell me you pipe FZ into your fermentors for the yeast to enjoy...

 

[ThatVideoKid]

Welcome! You're in the right place if you love experimentation. Now you just have to combine the experiments youre doing with wild yeast, and your experiments with your first mead...god what have I done

 

[Hoppy2bmerry]

Welcome from another Long Islander in central Suffolk.

 

[MothersOfFermention]

Please tell me you pipe FZ into your fermentors for the yeast to enjoy...

Only when we make Amarillo Brillo since Yellow Snow was a drainpour

Welcome! You're in the right place if you love experimentation. Now you just have to combine the experiments youre doing with wild yeast, and your experiments with your first mead...god what have I done

That will be in the works. This first batch was supposed to be basic just so we can see how it comes out and have something to compare to. We will be trying hopped mead, brett mead, back-sweetening, etc. Have a very nice collection of fig trees in one of our yards as well! The mead has been bubbling away for about 4-5 weeks now, but we wont be taking a sample/gravity reading for a few more.

Welcome from another Long Islander in central Suffolk.

Hello there! We are on the nassau/queens border