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Schizosaccharomyces pombe is a type of fission yeast originally isolated from from an East African millet beer. It is used commonly in a variety of research in biology. Due to my deviant and unhealthy obsession in making beer with strange critters, I am unsurprisingly interested in using this...

Usually we avoid mold in beer like the plague but many of the wild brews have to have some molds that fall into the wort when inoculated. Does anyone know what, if any, effects this has on the beer? I'm guessing that the mold is out competed by the yeast and such but I'm curious about them. I...

I have notice several threads and comments on this forum regarding the proper temperature to ferment an all Brett. beer. Most of the posts I've seen seem to claim that a Brett. needs to be fermented at > 70 F. Where does this number come from? Conventional wisdom? Experience? It has...