Sui Generis Brewing

Sui Generis Brewing

Homebrewing, Brewing Science, Yeast Wrangling and More!

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Brewing Science

Posts on brewing science

Yeast cell diagram, from wikimeida
Brewing Science Fact or Fiction? 

Fact or Fiction – Are Dead Yeasts Yeast Nutrient?

June 16, 2022June 16, 2022 Bryan 2 Comments fact or fiction, nutrient, protein, yeast

This post was motivated by a letter read by Cade at the beginning of episode 65 of The Brü Lab.

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Brewing Science Zymurgy 

Metabisulfite and Long-Aged Beers

March 12, 2022March 12, 2022 Bryan 6 Comments barleywine, brewing methods, experiment, long-aged beers, Metabisulfite, video, vintage beers

This blog post is a short summary of a 7-year long experiment looking at whether metabisulfite can be used to

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Old Man Yells at Cloud
Brewing Science Zymurgy 

How Not To Test A Sanitizer

January 20, 2022May 25, 2022 Bryan 5 Comments brewing science, experiment, sanitizer

A post in which I grumble about the tendency of home and pro brewers to “test” sanitizers stupidly, leading to a lot of bad information.

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photo of two IPAs
Brewing Science Homebrewing Recipes Zymurgy 

Lactic Yeast Throwdown

March 19, 2021March 19, 2021 Bryan 3 Comments GMO, lachancea, quick sours, recipe, tasting notes

Lactic Yeast throwdown! A side-by-side comparison of Lallemands Sourvisiae and Philly Sour lactic acid producing yeasts.

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Brewing Science Zymurgy 

Diving Deep In To Sourvisiae

February 19, 2021February 21, 2021 Bryan 9 Comments GMO, kettle sours, yeast

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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Brewing Science Zymurgy 

Philly Sour on Milk The Funk “The Podcast”

February 15, 2021February 28, 2021 Bryan 0 Comments lachancea, podcast, sour beer

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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Brewing Science Zymurgy 

Diving Deep In To Philly Sour

February 12, 2021February 15, 2021 Bryan 26 Comments kettle sours, lachancea, philly sour, repitching, sour beer, wild yeast

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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Brewing Science Zymurgy 

The (Not So Great) Lachancea Patent

December 8, 2020December 8, 2020 Bryan 5 Comments ITS, 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 bacteria
Brewing Science Rapid Sours Sour & Wild 

Probiotic Beer?

November 22, 2020December 17, 2020 Bryan 1 Comment lactobacillus, probiotics, quick sours

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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Brewing Science 

µBrews Bonus Episode

September 5, 2020September 5, 2020 Bryan 0 Comments hemocytometer, microscope, microscopy

Bonus Episode! Learn how to quickly and (semi) automatically do yeast counts.

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Recent Posts

  • Fact or Fiction – Are Dead Yeasts Yeast Nutrient?
  • One Beer, Four Decades of IPA Trends
  • Metabisulfite and Long-Aged Beers
  • Perfecting a Pilsner
  • Nottingham Has Fallen?

Recent Comments

  • Bryan on Fact or Fiction – Are Dead Yeasts Yeast Nutrient?
  • Chris on Fact or Fiction – Are Dead Yeasts Yeast Nutrient?
  • Microscopes-India on Choosing a Microscope for your Yeast Lab
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  • Bryan on Choosing the Right Probiotics for Souring Beer

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