Wild Brettanomyces – Fermentation Tests
The final post in the 2022/2023 hunt for wild Brettanomyces. Here, I look at the fermentation characteristics of the two species of Brettanomyces I successfully isolated this fall.
Read moreAll posts on brewing sour and wild beers
The final post in the 2022/2023 hunt for wild Brettanomyces. Here, I look at the fermentation characteristics of the two species of Brettanomyces I successfully isolated this fall.
Read moreI 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 moreRecipe and tasting notes for Thiolize This! – a peach & mango sour beer fermented with a thiolizing yeast. Did it work? Click to find out!
Read moreMy first test of the Mad Fermentationists Saison Blend. How did it perform in a mixed-fermentation saison? Tune in to find out!
Read moreJoin me for a wild yeast adventure. Complete with bad puns, mild profanity, and a total absence of success. Home brewed science at its best!
Read moreA random rant about the use and mis-use of the term “complexity” in kettle/quick sour brewing versus traditional approaches.
Read moreProbiotics 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?
Read moreListen in for my interview with the Homebrewing DIY podcast, where Colter and I discuss wild brewing and home yeast labs.
Read moreDoes social distancing got you down? Bored of sheltering in place? Want something – anything – to take your mind off of the pandemic? Interested in wild yeast, mixed fermentation beers, and brewing microbiology? If you’re a member of the Canadian Homebrewers Association you’re in luck! Tomorrow, Thursday March 19, I am giving a virtual lecture on brewing with wild Canadian yeasts!
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