Diving Deep In To Sourvisiae
A deep dive into Lallemand’s Sourvisiae yeast: how it was made, addressing a few myths, and a look at how it behaves in the brewhouse.
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Author: Bryan
Philly Sour on Milk The Funk “The Podcast”
On Saturday I was a last minute guest on Milk The Funk “The Podcast” where we talked about my work on Philly Sour.
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Diving Deep In To Philly Sour
A deep dive into the Philly Sour yeast, looking at its fermentation profile, how to repitch it successfully, and other factors affecting the character of the resulting beer.
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2020 In Review
Thankfully, this shit-hole of a year has less than 8 hours left in it, so I guess its time for my annual look back on the year that was.
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The Night Paddy Murphy Died
A short back story, recipe and tasting notes for the first beer I tried to clone. I haven’t brewed this beer in over a decade – does the recipe stand up?
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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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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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A Surprisingly Good Beer – Rhubarb Grisette
A wonderful, low-alcohol grisette, with a complex flavour created by the malt, yeast, and of course, rhubarb.
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And Now For Something (Slightly) Different
As some of you know, in my other life I’m a scientist. I don’t talk about this much on my blog, but if you’re interested in my “day job”, I was recently interviewed by Julie of the Planet B612 Podcast my labs life as an immunologist. Check it out if you’re interested!
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3D Printed Beer – Podcast Edition
Join Coulter and I on the latest epidose of the Homebrewing DIY podcast where we talk about 3D Printed Beer (3D printing in the home brewery)
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