Brewing Master

Question:
Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe?

Response:
Anyone experimented with using various beer yeast to make bread rather than just adding a beer to a bread recipe?
Rises far too slowly the couple of times I tried.

Response:
[...]

Question:
I suspect raising the fermentation temp will also accomplish the same thing. Maybe that a way of having your yeast cake and drinking it (consistent attenuated beer) too.  :) I know that the Laurelwood brewer uses one yeast for all his typical ales and uses fermentation temp to tweak the esters. [...]

Question:
I’m planning a trip to France in a short while.  I am a yeast collector and was wondering if anybody knew which produces actually bottle with the primary fermentation strain?  Which breweries should I visit?  (Breweries that give tours in english would be preferred.) Warren Place

Response:
Most of traditionnal brewery don’t [...]

Question:
Now there is a piece of information I did not need to know. Ray – Hide quoted text — Show quoted text – What if the DEA was eliminated and cannabis & opium poppies were allowed to grow freely across the United States? Actually [...]

Question:
John,I have a few books on the subject.One in particular is"Lambic" by Jean-Xavier Guinard.Published by brewers publications P.O. box 1679,Boulder,Colorado 80306-1679 USA Phone 303-447-0816.Might still be available.It is one of the most in depth looks into the history,science and process of brewing lambic beers I have ever read.I’ve done a little [...]

Question:
Who said anything about consistency?  – Just kidding– But, you do sound like the perfect person to lead the video production – interested? … I’m dreaming!
Sure, I’d love to…let me know when the pre-orders hit $500K, then we’ll get into pre-production!

Response:
Please [...]

Question:
Any experiences with the Ringwood yeast strain? I am brewing an old style Porter tomorrow … Cheers!! — Jason Alstrom http://www.brewguide.com/ "Fermentation equals civilization." — John Ciardi (1916-1986)

Response:
I’ve also heard that it is best used in open fermentations, but can’t remember the flavors produced in standard [...]

Question:
A fermentation questions, please – thanks in advance.  Recipe below.  I’ve been brewing with extracts for about 10 years, finally took the all-grain plunge, very glad I did – wondering why I didn’t sooner, duh! I brewed my second all-grain on 2 Oct – a simple pilsner lager 5 gallon batch. [...]

Question:
- Hide quoted text — Show quoted text – Thanks for the link, but the author is incorrect about many points. Also he is making invert sugar whether he thinks he is or not.  Invert sugar has a slightly lower fermentability than cane sugar FWIW… [...]

Question:
3 gallons is as small as I ever get due to the time involved in an AG brew…
I made a 1 gallon scotch ale recently. All grain. From start to cleanup and done it was only a total of 3 hours. Turned out spectacular too.

Response:
3 gallons [...]