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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!
Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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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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