Well, greetings and salutations. I've been largely off beer and brewing for a while. I decided to go on a fitness and weight loss journey that was involving some cutting back on beer that inadvertently turned into almost cold-turkey abstinence for the most part since September. But thought I might d...

Finally a first pour of the cherrywood smoked saison made with BBETF yeast. Ended up at 0.998, so a touch over 6% abv (was shooting for 5-something, so that will play). Smoke, a bit of funk, and some piney hops predominate. I'm really liking this one... https://scontent-ord5-1.xx.fbcdn.net/v/t39.308...

What can you Ohio folks tell me about Saucy Brew Works? Apparently this Cleveland-based brewery is planning a location in the Rutledge Hill area near downtown Nashville. Pretty great building too. An old firehouse. See the street view pic as well as their concept photo .. https://live.staticflickr.c...

Yazoo's appropriately named local ingredient ('local') 90 calorie ('lo-cal'), 4 carb saison. Brewed with Golden Promise malt, wheat, rye and hopped with Saaz and Citra (all grown in Nashville), as well as local yeast harvested by Bootleg Biology. I can't get enough of this stuff... so much flavor pa...

Wow. Glad to hear you are ok. That is scary stuff. Keep posted with progress...

I brewed the Gerst Amber Ale yesterday. Looking forward to drinking this one. Wish I could get the real thing where I live!! Yes! The taproom within walking distance from my house alternates Gerst and Sue on their Nitro tap. I must admit that I get that more often than not when I go there, even wit...

The FerMENTORs series of yeasts was the April Bootleg Biology release where Jeff released commercial mixed fermentation cultures from four breweries (Yazoo, Black Project, Rare Barrel, and Jester King) paired with a video description of the yeast and a recipe. https://bootlegbiology.com/2022/03/18/i...

After finally succumbing to covid after everyone in the house got it over the last 2 years, I was out of the brewing and drinking game for a couple months (was a minor case, but really didn't have the taste or inclination for beer or many other things during or for a while after). So I finally picke...

Ahh, it was from the going out of business sale at All Seasons hombrew store!

https://beerborg.com/forum/viewtopic.ph ... 39#p106639

Callback to an earlier discussion... I use clarity ferm in most all of my batches to gluten-free/reduce my beers. Not really an aroma, flavor, or mouthfeel difference of note in my experience. I will note I have only used it in all-grain fermentations, but considering it is added at yeast pitch time...

I went with the Yazoo and Jester King this time. I likely will roll with the Le Petit Prince recipe (as that is a favorite beer of mine). It's so nice having them in town, though I rarely make it up to Nashville now that I'm WFH.

Which did you order? I've used their Oslo as well as the one we got on our tour. After the ones I preordered today from the new release, I will likely try one of their lager yeasts next.

Our friends at Bootleg Biology today released newly available yeasts for preorder (as well as recipes) from Yazoo Embrace the Funk, Jester King, Rare Barrel and Black Project. Also several other yeasts released as BETA cultures... https://bootlegbiology.com/2022/03/18/introducing-the-fermentors-seri...

I wouldn't be surprised if that Voss goes nuts later when it warms up. I think under 65 it just goes dormant. I'm interested in where this goes. Yeah, should be interesting. I pulled the large amount of yeast that settled in the trub trap after I drew a hydro reading about five days in and the OG w...

EDIT: Brewday on 1/30 and pitched my harvested Voss yeast, but found after a couple of days no activity. Finally realized my Brew Belt warming strap is no longer working and my temps were below 50 degrees. Hmm. Instead of trying to find alternate heating methods, I remembered I had some Mangrove Jac...