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.
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contamination
Early Blowing in Cheese Making
A look at the cause and prevention of one of the more common forms of contamination in cheese making – early blowing.
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Fact or Fiction Part VI – Nitrosamines in Beer.
In this article I discuss the formation of nitrosamines during fermentation, the risk presented by these compounds, and what we as brewers can do to eliminate them.
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Fact or Fiction – Botulism in Beer? Part V
An in-depth discussion of the risk of introducing botulism during brewing.
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Using PCR to Identify Contamination in Beer – Part 3
Note to my readers: This technique does not work as well as hoped, for reasons discussed below. I am, however,
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Using PCR to Identify Contamination in Beer – Part 2
Note to my readers: This technique does not work as well as hoped. I am, however, completing this series as
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Using PCR to Identify Contamination in Beer – Part 1
Note to my readers: This technique does not work as well as hoped. I am, however, completing this series as
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To Vrai or Not To Vrai – Another White Labs Controversy?
The Short Version Brewing practices in both home and commercial breweries have undergone somewhat of a revolution over the past
Read morePurifying Yeast from Infected Cultures – Part 2
A couple of days ago I put up a post describing the first step in purifying a contaminated yeast culture.
Read morePurifying Yeast from Infected Cultures – Part 1
Mixed Saccharomyces (large ovoid cells) and Brettanomyces (elongated cells) yeast culture contaminated with cocci (top-centre “string”) and rod-shaped bacteria One of
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