Recipe #42: Wakatu Saison with WLP644 “Trois” (Batch #2015.03)

So the infamous WLP644, the "brett" / "sacch" strain that had everyone confused for a while. Fortunately, as with most things, some thoughtful science cleared it up. Thanks to Omega Yeast for doing some much needed sequencing on this strain to disabuse everyone of the notion that this was a Brettanomyces species, it is in … Continue reading Recipe #42: Wakatu Saison with WLP644 “Trois” (Batch #2015.03)

Off Beat Yeasts #1: Kluyveromyces lactis

Forward This post represents yet another direction I want to push this blog...into the huge world of yeast and bacterial species you probably have never heard of. I think everyone that is serious about homebrewing eventually comes across a non-Saccharomyces species of yeast but 99% of the time, we are talking about Brettanomyces and now even … Continue reading Off Beat Yeasts #1: Kluyveromyces lactis

Experimental Hop Series #9: Jarrylo Saison (Recipe #39, Batch #2015.09)

Been falling behind on the blog lately but things have been....busy. But two posts in two day? For real? I'm now a double dad, two sons. Being a dad is one of if not the most important aspect of my personality. They will always take priority and that is unfortunate for this blog and my … Continue reading Experimental Hop Series #9: Jarrylo Saison (Recipe #39, Batch #2015.09)

Beer Microbiology – What is a pellicle?

I am a microbiologist by trade, I have a Ph.D. and have been brewing for over 10 years at this point. A large portion of this blog is dedicated to my own homebrew efforts but sprinkled throughout are articles like this one, where I isolate a biological or chemical aspect of the beer and explain … Continue reading Beer Microbiology – What is a pellicle?

Stout with Brettanomyces

Note: This was published in an incomplete form, that will stop happening now. Sorry about that. I have a few left over beers from the 10 years I was brewing but not maintaining this meager blog space. When I come across these old beer, or decide to check on them, I'll throw up a post … Continue reading Stout with Brettanomyces

Experimental Hop Series #5: ADHA 484 Saison (Recipe #25, Batch #2014.22)

I hope no one is upset that this post isn't about a Galaxy saison... I know I'm not. This is my ongoing experiment trying different "experimental" varieties of hops I get from Yakima Valley Hops, my favorite hop dealer. In case you are new to this blog, this is the FIFTH! of a series of … Continue reading Experimental Hop Series #5: ADHA 484 Saison (Recipe #25, Batch #2014.22)

Recipe #24: “Flowerfield” Saison — Collaboration Brew Day in Chicago (Batch #2014.11)

I've been brewing with other people in the DC area a lot lately. I forgot how much fun it could be brewing with another person. It is great to get back into it. A few years ago, my friend Mike Thorpe came over to observe a brew day. He was excited to get into brewing … Continue reading Recipe #24: “Flowerfield” Saison — Collaboration Brew Day in Chicago (Batch #2014.11)

Recipe #20: Dandelion Saison (Batch #2014.10)

Ever weed your garden and then decide to make a beer? This is my second attempt at a dandelion beer using flowers picked out of my yard. The first was last year using my blend of saison yeasts and Brettanomyces species...it was a big hit but the dandelion character was rather subtle. I added about 2.5 … Continue reading Recipe #20: Dandelion Saison (Batch #2014.10)

Recipe #17: Hibiscus Brett Saison (Batch #2014.08)

Spring has sprung and what better way to celebrate than starting a new brewing project and make some flower beers! This will be the first in a series of flower beers made this spring / summer...hopefully they will all turn out well. This is the only one out of the four or five where I … Continue reading Recipe #17: Hibiscus Brett Saison (Batch #2014.08)

Sour Program — Part 2: A Blended Sour

Authors Note: I try to post a recipe a week (or a post about brewing once a week) but this week I'm posting two, this being the second behind the Chinook and Cascade IPA disaster. I'm doing this to minimize the impact of that bad beer post on this blog and to reduce my backlog … Continue reading Sour Program — Part 2: A Blended Sour