This article is one in a series describing the seasonal yeasts put out by our liquid yeast manufacturers. This one is.. Wyeast 3655-PC Belgian Schelde Ale™ “From the East Flanders – Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and[…]
Tag: homebrew
Small Mill Replacement at MHE
It is no exaggeration when we tell people that tons of grain have passed through our mills. The small mill by Monster Mill has been installed for at least the past three years. In the past few months it has become a regular headache for both the staff and the customers who have been using[…]
Choosing a Yeast for Cider
With September’s chilly nights comes the very understandable desire to enjoy the fruit of the fall season. That fruit is of course the apple! Eaten right off the tree, baked into a pie, pureed into applesauce, or pressed for cider, all of these are admirable uses for New England’s fruit. The one use that inspires[…]
Upcoming Events – A Night at the Brewseum
Saturday, 23 August 2014 from 4:30P to 7:30P join the Children’s Museum in Easton, MA for an evening fundraiser featuring tastings from local craft breweries, a homebrew competition, and a display on the art and science of brewing by your local Homebrew Emporium! We’ll be on hand demonstrating a mash and sparge techniques along with[…]
the Original Gravity Concert Series kickoff review
When a pianist comes to you and says “Come listen to me play some of my compositions”, you say yes. When this pianist is a homebrewer it naturally follows that beer will be consumed. When that pianist is Keith Kirchoff, you end up with the Original Gravity Concert Series with the inaugural event held adjacent[…]
Thoughts on Recipe Design – WGBH English IPA
This post is a ramble about how the recipe brewed at the 2014 WGBH Craft Brewfest. The goal is to grant a little insight on how an experienced brewer can approach recipe design. This is certainly not the only way to get the job done as I use different strategies to approach different kinds of[…]
2014 WGBH Craft Beer Festival
For the second year running, the Modern Homebrew Emporium was present at the WGBH Craft Beer Festival. We were there giving away samples of kombucha and fromage blanc along with a little of Regional Manager Randy Baril’s own Anticipation Amber homebrew. While at the event we brewed up an English-inspired IPA. Many people were surprised[…]
New Yeast – White Labs WLP672 Lactobacillus brevis
This newly released souring bacteria is a direct competitor to Wyeast’s 5223-PC Lactobacillus brevis strain. White Labs WLP672 Lactobacillus brevis “Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!” If it is indeed similar to the Wyeast product, this strain[…]
New Yeast – White Labs WLP661 Pediococcus damnosus
This newly released souring bacteria is an alternative to Wyeast’s 5733 Pediococcus strain. This is White Lab’s first Pediococcus. White Labs WLP661 Pediococcus damnosus “Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.” Vital stats: Attenuation[…]
Saison Yeast Guide
As spotted in the recent Zymurgy (July/August 2014), here is an interesting sidebar that breaks down the various liquid yeast strains especially suited for saisons. Note that Wyeast 3725 and 3726 are seasonal strains and are not always available. Left off the list are the White Labs 566 Belgian Saison II, 568 Belgian Style Saison[…]