Learn how to put the "British brewing industry fungus" to work in your home brewery. You don't need to be a lambic brewer to show an interest in this barrel-loving wild yeast. Plus: two wild Brett clone recipes
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Written by Steve Piatz
Issue: October 2005
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Yeast Wrangling
One of the biggest ways commercial brewers save money is by reusing yeast from one batch to another. There is no reason homebrewers shouldn’t be doing the same thing. We share how to harvest yeast from a previous batch, as well as collecting yeast samples from commercial beers.
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Fat Head’s Brewery
The Replicator heads to Cleveland, Ohio to get the skinny on a highly sought-after brewery with an amazing portfolio.