Diacetyl is the most common off-flavor in homebrewed beer and one of the most misunderstood. That unmistakable buttery, artificial popcorn, or butterscotch taste is produced by virtually every yeast strain as a normal fermentation byproduct — the que
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Troubleshooting
Brettanomyces is the genus of wild yeast responsible for some of the most complex, challenging, and rewarding flavors in fermented beverages — leather, barnyard, stone fruit, tropical funk, and the distinctive “horse blanket” character that divides b
Flocculation is one of the most practically important yeast characteristics a homebrewer deals with, and one of the least understood.