The (Not So Great) Lachancea Patent
An in-depth look into whether an attempt to patent a “unique” Lachancea species for brewing is legitimate or not. Warning: science follows.
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Brewing Science
Posts on brewing science
Probiotic Beer?
Probiotics are often used for making quick-sours. Is there an added advantage of using a probiotic strain? Are there downsides? And is the beer itself probiotic afterwards?
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µBrews Bonus Episode
Bonus Episode! Learn how to quickly and (semi) automatically do yeast counts.
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Fact or Fiction Part VI – Nitrosamines in Beer.
In this article I discuss the formation of nitrosamines during fermentation, the risk presented by these compounds, and what we as brewers can do to eliminate them.
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Diastaticus – Beer on the Brain
Curious about diastatic yeast? Not sure what diastaticus is, or why it can be a problem? My latest video covers
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Podcast: Homebrewing DIY
Listen in for my interview with the Homebrewing DIY podcast, where Colter and I discuss wild brewing and home yeast labs.
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µBrews – Episode 10
In the final episode of µBrews I demonstrate how digital imaging can be used to enhance your brewery records and to improve the rigor of cell counting.
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µBrews – Episode 9
In the penultimate episode of µBrews I cover dry mounts & staining. These are important tools for identifying organisms in your beer, and are the foundation of many advanced microscope-based assays.
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µBrews – Episode 8
This µBrews video shows you how to perform yeast counts using a hemocytometer & how to combine this with viability staining.
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µBrews – Episode 7
This episode covers microscopy-based techniques that let you assess the health of your yeast before you use them. So join me in this episode to learn about viability & vitality staining.
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