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
A few months back a friend of mine, Mike (you may know him as the mad fermentationist), asked if I wanted to assist him in writing an article for Brew Your Own magazine (BYO) about homebrewing with Lactobacillus (here is the table of contents for that issue). After going back and forth a few times, we … Continue reading Beer Microbiology – Lactobacillus pH experiment
Happy Spring everyone, it is finally spring and the long winter is over. Of course on the first day of spring here in D.C. we got some snow. Go figure. I've had a lot going on lately with home life and work life and sort of let this blog go to seed for more than … Continue reading Physiology of Flavors in Beer – Lactobacillus Species
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?
As a working scientist, I really want to get deep into the science of brewing, especially the microbiology of brewing. Throughout the life of this blog, who knows how long that will be, I want to sprinkle in articles with high resolution details about the organisms that we, as brewers, work with on a daily … Continue reading Physiology of Flavors in Beer – Saccharomyces Species
I posted about a month ago that I was going to be doing some food fermentations and posting them to this blog, this is the first of those posts. I'm not sure how much food fermentation I will post on here, I suppose all the experiments I attempt, but this is something that I've wanted … Continue reading Food Fermentation #1: Fermented Hot Sauces