Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.
Peter Bouckaert wants to reunite the original nine barrels that made up New Belgium’s first wood-aged program. He has two already but wants to know if you’ve seen the other seven.
The beer you get from this recipe will seem like a lighter, brighter pale ale with a flavor that is probably pretty clean and fruity. Over time it might develop those barnyard “Brett” flavors, but they should complement the peach/pineapple flavors nicely.
A brewing program in Philadelphia has come across a wild yeast that not only flocculates clear but also naturally produces lactic acid. Is GY7B the next big thing for sour beer?
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, has the answer on using dry yeast.
In 2016 Left Hand Brewing Co. had to recall or destroy $2 million in beer after it says White Labs provided yeast contaminated with Diastaticus.
Growing and maintaining a yeast colony, feeding yeast between brews, planning brew days to maximize yeast health.
Join Tony Rau from Odell Brewing Company and learn the ins and outs of isolating, storing, and culturing yeast.
Get the quick-start guide to homebrewing. Topics include beginner tips, brew kettles, bottling, yeast starters, and fermentation.