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I am looking to try my first 100% Brett fermentation. I will probably use WLP650. I'm wondering if the vial will be enough to inoculate 1 gal of wort at 1.050 - 1.060 or if i should prepare a starter?

Okay, so I have done my due diligence and researched this before posting a question that's been answered ad infinitum. I know that this strain is much maligned and most say to avoid it entirely. I'm curious whether it is actually a 'bad' brewing yeast or just very finicky... Like the DuPont...

Okay, so as the title suggests I am going to try a 100% wheat BIAB. I know that it can be done with malted wheat. Anyways I have a few questions: First of all, should I do a protein rest? Is there any reason other than a stuck sparge (non-issue here) to perform one? Second, what kind of...

Can you ferment beer with the wild yeast and bacteria that exists on fruit alone? I am curious as to whether it could be possible knowing that yeast exist naturally on/ in fruit that hasn't been thoroughly sanitized. I'm considering experimenting with a small (1 gal) batch.

Hi guys, This is my first post. But I have gleaned much information from this forum over the past few months that I have been homebrewing. I decided it was high time that I join these forums to not only read other people's questions and the informative responses therein but to ask my own...