I volunteered to give a talk on bioprospecting (aka wild yeast capture) to my home brew club, the AABG, before our May monthly meeting. This post is a recap of the material I covered in that talk, supplemented with links to sources I pulled from and/or more information on specific topics if you want to dive further … [Read more…]
If you’ve looked around my blog or talked to me, at some point you’ve surely heard about my Burton Ale. I’ve brewed this two years in a row, and will definitely make it a third this year. Last yeast I changed the recipe slightly and am happy with those changes so it’ll remain the same this for year’s … [Read more…]
The idea of wild yeast capture, sometimes known by the much cooler name bioprospecting, for making beer has interested me for a long time. I have started down this path a couple of times, with my first attempt successfully capturing a yeast from a blend of Michigan grown apples pressed into cider. This was used in my first attempt at making … [Read more…]
About a year ago I decided that I would bottle my sour beers instead of kegging them. I figured I would want to have a variety of sours available to drink at any given time and kegging would mean I’d have to constantly rotate them in and out based on what I want to drink and also … [Read more…]
In my previous post, I talked about making a beer for Arbor Brewing Company’s competition, RatFest. Well the day have come and gone, the beer was served, and sadly we did not win any awards for it, but that’s OK! The festival itself was a great time with many good and plenty of interesting beers available, … [Read more…]
On November 13th I participated in brew session at Arbor Brewing Company‘s Ypsilanti location to make a beer for a semi-regular event/competition called Rat Fest. The goal is to come up with something off the wall, yet enjoyable, and you brew enough to fill couple of 5 gal kegs on their ‘Rat Pad’, which is basically … [Read more…]
It’s time to make a wheat beer, something I’ve not done outside of my Dunkeweizen. This beer will be brewed for a club competition involving honey, and is modeled on an old English style, West Country, or Devon, White Ale.
After waiting a year for my first sour beer, I have run into some trouble, mainly that my beer is not at all sour! This post enumerates the problems, and a follow up post will detail the possible fixes.