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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
IainM
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Wow, thanks!
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Planning: Mild, Bitter, AIPA
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Conditioning: Stout x 2, IIPA, Mead, Cyser, Melomel, Alco~Cola, HBC Belgian Triple & Dubble
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Old 17-11-2016, 07:32 AM   #12
Ctaylor26
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Really interesting, thanks
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Old 17-11-2016, 08:25 AM   #13
Toredan
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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?
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