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.
Read moreThis post was motivated by a letter read by Cade at the beginning of episode 65 of The Brü Lab.
Read moreNottingham is widely regarded as one of the best yeasts for English-style cider out there. Can a wild yeast take its place?
Read moreKeep an eye out this summer for a new video series on home microbiology for the home brewer, focusing on better tools & techniques.
Read moreA 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.
Read moreCurious about diastatic yeast? Not sure what diastaticus is, or why it can be a problem? My latest video covers
Read moreQuestions about identifying yeast, by their morphology as seen through a microscope, come up frequently in brewing forums. I also
Read moreLike wild & sour beers, fermented foods rely on a host of organisms to generate their flavourful and preservative properties.
Read moreYesterday Experimental Brewing released the latest episode of their podcast (Episode 59). In the podcast Drew interviews yours truly on
Read moreA few days ago I posted episode 3 of my “Beer on the Brain” series. This new video looks at
Read moreAfter 8 long months I have finally completed the next video in my “Your Home Yeast Lab Made Easy” series
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