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I was recently considering why every "house strain" of yeast seems to consist of a single strain, rather than multiple co-existing strains. All of the well-known, old, European beers seem to use only a single yeast strain (e.g., Wyeast 1084 Irish Ale, which is a single strain of Saccharomyces...

I'm wondering how many people are consistently making mineral adjustments to a beer after it's fermented? In two experiments, I've had great success. I had a saison that was finishing a little on the sweet side, so I added a few grams of CaSO4 (in solution) into the keg. Voila. Dry, crisp...

I was planning on brewing a clean, 100% sacc saison tomorrow. I wasn't planning on adding brett or bacteria because my "funky" keg is currently occupied, while I have a "clean" keg that is almost available. I just had an idea, though. I have 1 gallon of a 100% brett beer that has been aging for...

I've got lots of wheat malt and an old pack of WL585 Saison III sitting around that need to get used. I'm considering making a saison with 7 lbs of wheat, 1 lb of rice hulls, and 2 lbs of sugar. Question #1: Is that a terrible grain bill? Question #2: Is 1 lb of rice hulls enough?

I recently found out that pro brewers have struggled with contamination by Saccharomyces cerevisiae variant Diastaticus, which is apparently sold commercially as 3711 and Belle Saison. See the following article...

I'm a noob when it comes to pitching dregs, and I'm worried that my experiment may have gone awry. On the morning of my brew day, I made a vitality starter using the dregs of two bottles of Jolly Pumpkin Oro de Calabaza (dated 3 months ago), and then pitched the starter with no other sacc...

I had a flood in my basement during the great Toronto flood of 2017 and brought two carboys upstairs for a week while dealing with the problem. Unfortunately, they were exposed to some light from the window and are now both slightly skunked. They're still drinkable, so I would keg them and...

I brewed my first brett beer using 100% pils, and then pitched a starter grown up from dregs of a brett beer I love -- Brett Peach from Burdock (so good!) Before fermentation, I didn't realize that the Brett Peach is a 100% brett beer. I'm now pretty sure it is, since fermentation is still...

This is my 1st post regarding my 2nd ever batch. :) My issue is that my batch seems to be not excessively carbonated, but I just had a few bottles break in storage. I'm wondering what the problem could be. I had a box in the basement with 12 650 ml bottles stored in it. 3 adjacent bottles...