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.
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Brewing Science
Posts on brewing science
These ARE The Yeast You Are Looking For
Not all experiments work…but some do! And that includes my second attempt to capture some wild Brettanomyces.
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Optimizing Yeast Starters and Large-Scale Yeast Production
Optimizing yeast starters is important for the frugal brewer and for producing large batches of beer. But what can you achieve at at home?
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Fact or Fiction – Safety and Health of Raw Milk
There 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.
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Where do the Wild Brettanomyces Roam?
A new video in my “Beer on the Brain” series looking at a potential environmental niche where wild Brettanomyces may
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Fact or Fiction – Are Dead Yeasts Yeast Nutrient?
This post was motivated by a letter read by Cade at the beginning of episode 65 of The Brü Lab.
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Metabisulfite and Long-Aged Beers
This is a short summary of a 7-year experiment looking at whether metabisulfite can be used to increase the lifespan of long-aged beers.
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How Not To Test A 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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Lactic Yeast Throwdown
Lactic Yeast throwdown! A side-by-side comparison of Lallemands Sourvisiae and Philly Sour lactic acid producing yeasts.
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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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