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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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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The Methylene Blue Test
A few months ago I wrote a cheese-focused article on the safety and organoleptic qualities of raw milk. During that
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These Are Not The Yeast Your Are Looking For
Not all experiments work, and that includes my first 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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Thiolize This! (Fruited Sour)
Recipe and tasting notes for Thiolize This! – a peach & mango sour beer fermented with a thiolizing yeast. Did it work? Click to find out!
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Botulism & Cheese Making
A quick dive into the risk of botulism during cheese making, and how to manage that risk.
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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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Beer into Cheese, and Cheese into Mead
Companion blog post for my newest video. Contains the recipes for the cheese, beer, and mead featured in the video.
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