Wild Brettanomyces – a Needle in a Haystack
I successfully isolated some wild Brettanomyces, but the experiment wasn’t quite as successful as I had hoped.
Read morePosts on brewing science
I successfully isolated some wild Brettanomyces, but the experiment wasn’t quite as successful as I had hoped.
Read moreNot all experiments work…but some do! And that includes my second attempt to capture some wild Brettanomyces.
Read moreOptimizing yeast starters is important for the frugal brewer and for producing large batches of beer. But what can you achieve at at home?
Read moreThere are a lot of claims regarding the safety and dangers of consuming raw milk. This article takes a critical eye to separate hype from reality.
Read moreA new video in my “Beer on the Brain” series looking at a potential environmental niche where wild Brettanomyces may
Read moreThis post was motivated by a letter read by Cade at the beginning of episode 65 of The Brü Lab.
Read moreThis is a short summary of a 7-year experiment looking at whether metabisulfite can be used to increase the lifespan of long-aged beers.
Read moreA post in which I grumble about the tendency of home and pro brewers to “test” sanitizers stupidly, leading to a lot of bad information.
Read moreLactic Yeast throwdown! A side-by-side comparison of Lallemands Sourvisiae and Philly Sour lactic acid producing yeasts.
Read moreA 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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