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

1. Fresh Ingredients, Right IngredientsThis one cannot be overstated. Whether using extract or all-grain this should always be your first concern. Though it is more processed then grain, malt extract will go stale. Liquid malt extract will start to go stale in a few months and continue to darken, a

Diacetyl is a kind of ketone, which is an organic compound produced when alcohol is oxidized during the primary fermentation of beer. Yeast is a magical organism that handles the production of bread, wine, distilled beverages, and beer. When yeast ferments beer, it produces more than 500 different c