Fact or Fiction – Botulism in Beer? Part V
An in-depth discussion of the risk of introducing botulism during brewing.
Read moreAn in-depth discussion of the risk of introducing botulism during brewing.
Read moreRecipe, brewing notes and tasting notes for a caramelized honey mead.
Read moreA black saison featuring caramelised dates, cardamom and Brettanomyces.
Read moreNote to my readers: This technique does not work as well as hoped, for reasons discussed below. I am, however,
Read moreIts always fun to brew using things you find in your backyard, or in the nearby parks and forests. Last
Read moreIn which I, mostly accidentally, brew a bitter almost entirely out of stale malt. Is it good, or is it bad? You’ll have to read the post to find out!
Read moreQuestions about identifying yeast, by their morphology as seen through a microscope, come up frequently in brewing forums. I also
Read moreMy more regular readers may have noticed that my posting activity is down quite a bit over the summer. This
Read moreSix months ago I embarked on an experiment to assess how well drying kveik (Norwegian landrace yeasts) works as a
Read moreOne of the nice side effects of my blog and yeast exchange is that people sometimes send me stuff. Recently,
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