Late Blowing in Cheese Making
A look at the cause and prevention of a common and dangerous form of contamination in cheese making – late blowing.
Read moreA look at the cause and prevention of a common and dangerous form of contamination in cheese making – late blowing.
Read moreA look at the cause and prevention of one of the more common forms of contamination in cheese making – early blowing.
Read moreRecipe and tasting notes for a Czech-inspired dark lager. Not 100% on-style, but a delicious lager with hints of toffee and coffee.
Read moreWelcome to Animalcules, my new video series featuring short videos of interesting microorganisms and animals.
Read moreGrowing and brewing with a unique historical hop.
Read moreFor those who follow my on the various social media sites, I have done a small amount of re-branding. Nothing
Read moreA rebrewing of my “All The Trends” IPA, using a yeast which thiolized the cascade and centennial hops into tropical magic.
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 moreA few months ago I wrote a cheese-focused article on the safety and organoleptic qualities of raw milk. During that
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