Collecting and reusing yeast from a fermented batch of beer is common practice among home and professional brewers. In fact, records show it has been done since the 12th century, with some saying it likely occurred thousands of years before that. For the modern homebrewer, harvesting and repitching

Oxidation results in a stale, cardboard-like taste in your beer.If you are experiencing this, there are a couple of possibilities:If you have been storing your beer for an extended period of time, the beer may have become oxidized. While the bottle cap does provide a nearly airtight seal, air may se

Brewing VocabularyAirlock / Fermentation Lock：Allows CO2 to escape the fermentor created by yeast during fermentation.Bottle Conditioning：How beer is naturally carbonated. During this period the yeast consumes the priming sugar creating co2 and should be done at room temps.Bung / Stopper：Used to clo