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I boiled the must for 20min to knock out what was on the grapes naturally. The yeast balls contain a combination of molds and yeast so it could easily be from the yeast ball. It does look a bit like koji.

Does anyone have experience brewing with Chinese yeast balls? Due to the quarantine, I decided to try fermenting a small experimental batch of wine with them since it is the only yeast I have on hand. The white and black mold on top looks like it could be koji, but I'm not sure if it is that...

I just invested in a kegging system and I’m wondering if anyone has any pointers on what psi to use with different beer styles. I’ve got a hefeweizen and an Irish stout I’m getting ready to keg next weekend. Thanks.

Spaceballs the beer ... couldn't resist.

I'm planning on starting up an American brown next Sunday. Does anyone have any recommendations on hops? I'd like to try dry hopping this one. I haven't quite decided what I want to do for my grain base and yeast, but it will probably be this: 5lb white wheat 3lb Munich malt 2lb Marris...

Just out of curiosity, has anyone tried brewing with probiotics (i.e. culturing yogurt and using the lactobacillus and bifidus)? I was thinking about trying to make saison this way.

I made some bread dough with yeast I top cropped of my winter ale; however, it didn’t rise very well so I made focaccia out of it. Has anyone had luck getting top cropped yeast to rise well? I put a tbsp. of yeast in a poolish of water and flour for a few hours before making the bread. Do you...