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The HomeBrew Forum > Beer Brewing Talk > Grain, Hops, Yeast & Water > Insights into the evolutionary history of brewing from 157 yeast genomes

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Old 02-10-2016, 08:21 PM   #11
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Wow, thanks!
Conditioning: BIAB16: RIS, Mild, Cider, Mead, Cyser, Melomel, 2xHBC Belgians
Drinking: NEDIPA, Bitter, Hefeweizen, Milk Stout, Perry, WineBud Sav Blanc
Drunk: Hobgob clone, DIYDog Dogma, Mild, Porter, BIPA2, Hoppy lager, Mosaic SMATH, 2 Wedding Ales, BIPA, 2xCoop. Stout (black treacle & choc. milk), honey cider, ginger beer, TC x2, berry punch, Coop. Blonde+FF7C, EvilDog, YAIPA, JB IPA, Wherry, Munt. IPA, Coop. Wheat mod, Coop. Cerveza. WOWs: blueberry, tropical.
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Old 17-11-2016, 07:32 AM   #12
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Really interesting, thanks
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Old 17-11-2016, 08:25 AM   #13
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Awesome post Ian! I'm super guilty when it comes to yeast of just sticking to us-05 and nottingham and only looking at grain/hop bill for flavor mixing. Really need to get into yeasts more. Anyone recommend a good book for the homebrewer?
FV: American Stout (bible)
Yorkshire brown ale (bible)


Cornie 1: Cwtch
Cornie 2: Amarillo IPA

Mosaic IPA, Mosaic black IPA, Mosaic Rye IPA, New World Saison, Belgium Tripel
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