Are you boiling them? Why?

Aji norteno, luullo. Tämä kasvoi ulkona avomaassa, sitten ottin noin 90% vihreaa pois ja siirtin ruukuun.

So are you adding sugar this time or not?

Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.

I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.

Oh, sure, let's maybe keep them in hands of governments and corporations, those always behave responsibly, right?

some Greek root for bottom, used, for example, in "abyss", sounds totally chtonic.

Did spurce basic pilsener ale experiment this summer! Of course, seeing them for what they are, I've stayed away from all pumps and filters, decanted the boil with tips and threw some tips for "dry... tipping?" Then some needles sneaked into the bottles. I've used fresh tips so they are just crunchy snack when you drink it. Weirdest thing, but I'm pretty sure it tastes like legendary Sahti beer. Well, the recipe is technically quite close, I suppose? Still have a few bottles (appropriately stored in sauna lol), I'm curious how it would age over a year or so. Totally doing it again next year.

We've caught something that looks, tastes, smells and behaves like brettanomyces from last field trip. They are really different and it seems their growth and fermentation profile does depend on conditions even more than usually! Never kept this culture before. Waiting for proper tasting procedure (could be something horrendous really, I'm pretty sure those will need some tuning in standard recepies). Then off to the library and store it goes.

Otherwise, there is full freezer of frozen forest berries waiting for the secondary in mead buckets and an infamous BAG I've bought to try the suffering others speak of here. Well, once I'm not the only healthy person in household, we'll have lots of fun stuff to do, sigh.

That's mixing greek and latin.

Geonauts? Buthonauts?

Oh come on, someone must have cloned it, it's relatively simple to do even after it's broken - plant stem cells are quite hardy. It's totally hobbyist-level technology. That way we could've filled the island with hundreds of these palms over a couple of years, they would've been clones, sure, but then cross-polinating a palm forest would've been a much simpler task, not mentioning that at least all the critters wouldn't have to be homeless.

That would be cool indeed! Would you suggest some particular brews we should chase?

One strategy to catch new strains is to give friends that go traveling a couple of plastic test tubes and ask them to save a drop of beer for us. We've got quite a lot of acetic and lactic bacteria this way, of course, but some yeasts too.

GMO yeast distribution has questionable legality here as far as I understand, but it doesn't mean it's illegal to make and study it. I've been looking for some projects to finally play with CRISPR and lyophilization chamber somebody at our lab was building for no particular purpose (we've bargained a sizeable set of used but surprisingly operational Edwards vacuum pumps at ebay, they itch to build something out of them).

Seriously, after seeing feedback here, I'm thinking about selling dry yeast as well, since it's not too much of an upgrade and we can build a stock just for the sake of spreading strains around the globe...

They are certainly good for 20L, that's the amount we use for typical homebrews ourselves.