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People may have seen me post in other threads that fully attenuated (defined as >70% apparent attenuation) 100% Lactobacillus fermentations are not possible and those reported as such were in reality a result of unintentionally introducing yeast. To prove that point, I performed an experiment...

I started a yeast company in Chicago. My business started with a focus on providing fresh yeast pitches to the rapidly growing Chicagoland craft brewing industry. I was not planning on entering the homebrewing market until I had something truly unique to offer. In other words, I did not want...

Many of you may have already seen this, but knowing my interest in beer and homebrewing, several friends sent me a link to this article recently: http://www.npr.org/blogs/thesalt/2013/09/17/223345977/auto-brewery-syndrome-apparently-you-can-make-beer-in-your-gut Briefly, a homebrewer in Texas...

Here is the scenario: 1) inoculate 10 mL of 1.040 wort with loopful of yeast from an agar plate; 24 hours with aeration. 2) step up to 100 mL of 1.040 wort; 24 hours on stir plate. 3) step up to 1 L of 1.040 wort; 24 hours on stir plate. What is the theoretical cell count? The online...