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Is Your Beer, Mead, or Wine Contaminated With Brettanomyces (or other wild yeast)?
Brewing Problems, Contamination, & Troubleshooting

Is Your Beer, Mead, or Wine Contaminated With Wild Yeast (Brettanomyces, Kahm yeast, etc.)?

Anthony McDougle -
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How to Build a Yeast Starter
Ingredients & Equipment

How to Build a Yeast Starter

Anthony McDougle -
0
Is Oxygen Bad for Homebrewed Beer, Mead or Wine?
The Brewing Process & Fermentation

Is Oxygen Bad for Homebrewed Beer, Mead or Wine?

Anthony McDougle -
0
Yeast cultures should be kept refrigerated, as close to 32-34°F as possible, and can be kept this way for 4-6 months.
Ingredients & Equipment

What is the Best Way to Store Your Harvested Yeast for Reuse?

Anthony McDougle -
0
What is the Best Method to Harvest & Reuse Yeast? Yeast Rinsing, Top Cropping, and Overbuilding Compared!
Ingredients & Equipment

What is the Best Method to Harvest & Reuse Yeast? Yeast Rinsing, Top Cropping, and Overbuilding Compared!

Anthony McDougle -
0
If your beer, mead or wine has a sour or tangy flavor, similar to yogurt or sour fruit, it may be contaminated with Lactobacillus.
Brewing Problems, Contamination, & Troubleshooting

Is Your Beer, Mead or Wine Infected with Lactobacillus?

Anthony McDougle -
0
Even if you’re not seeing visible signs of fermentation after pitching yeast, such as bubbling in the airlock, it doesn’t necessarily mean nothing is happening.
Brewing Problems, Contamination, & Troubleshooting

Help! Why Is My Fermentation Not Happening?!

Anthony McDougle -
0
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