Since my last update, the nocino was removed from the barrel on the advice of my panel of taste testers. It was replaced with an imperial stout. The intent was to allow the stout to soak up the flavors of … Continue reading →
The plan for this project involved making a couple of gallons of Nocino and putting it in a 10L charred oak barrel until it absorbed the desired flavors. Once the Nocino reached that stage the plan was to fill the … Continue reading →
In previous posts, I wrote about the discovery of a yeast, S. eubayanus (See this post and those that follow) . Genetic analysis suggests that S. eubayanus is the most likely candidate to have hybridized with S. cerevisiae to form … Continue reading →
My barrel project has begun! Inspired by an article about using a nocino barrel to age a Belgian Strong Dark by Fat Head’s Brewery, I have gone “all in.” I’ve been making nocino for several years. I’ve also experimented with … Continue reading →
Last year I wrote a post about what I planned to do in 2016. Now that 2017 is here, I thought I should write about what happened during 2016 and outline my plans for 2017. First, I found myself experiencing … Continue reading →