Two regular dudes who happen to be huge fans of American craft beer.
By scot in Home Brewing on Tuesday, August 21st, 2012
There are great brewing resources at everyone’s fingertips. Still there are many conversations, emails, and private discussions about home brewing that never make it to a forum to be used by others.
I have been fortunate that Michael Tonsmeire, over at The Mad Fermentationist, is patient with all my questions. His sharing of knowledge has been invaluable as I have pursued Brett home brewed beers. The amount of information he has shared in the last year could fill a small book (is that in pages or dimensions). Instead of keeping all this information for myself, I have decided to put them on Sips in an attempt to help fellow home brewers with similar questions. It will also solidify my knowledge as I regurgitate it here. Before I ask Mike a question, I do scour the web for information, usually tuning to him when I have conflicting or suspect information. I trust his opinion but don’t want to abuse it. For those legal eagles, Mike gave me his seal of approval in duplicating our correspondences in part or whole.
The latest line of questions has come in the form of my desire to brew a Mango Brett Saison. The recipe is set (will share when I get a chance) but during the process I asked Mike several questions. I started off on the topic of the amount of fruit, how to handle, and followed up a bit later on the yeast.
This line of thought can be carried through with most any fruit. This will be my first work with home brewing and fruit of any kind. Now it is time for the yeast.
Hopefully other home brewers find this useful. I will be placing new conversations on here as well as going through some of the old conversations that have some good content. Enjoy!
Useless Fact: More than 5,000 years ago, the Chinese discovered how to make silk from silkworm cocoons. For about 3,000 years, the Chinese kept this discovery a secret. Because poor people could not afford real silk, they tried to make other cloth look silky. Women would beat on cotton with sticks to soften the fibers. Then they rubbed it against a big stone to make it shiny. The shiny cotton was called “chintz.” Because chintz was a cheaper copy of silk, calling something “chintzy” means it is cheap and not of good quality.