Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method
I remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to
Pitching rates for wild yeast and bacteria are really all over the place. Brettanomyces species can be used in place of Saccharomyces species for the primary fermentation of wort into beer. Brettanomyces
Q Are pitching rates similar or different for “wild” type cultures (Lactobacillus, Brettanomyces, Pediococcus, etc.) to that of typical ale yeast? Scott Rylie Via Facebook A Pitching rates for wild yeast and
This porter has an unusually heavy body/mouthfeel from the use of a high percentage of unmalted grains, and a nose that accents hints of coffee and caramel. Chocolate dominates the flavor with just enough hops to prevent the finish from being too sweet.
The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.