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Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake....
Sandan jikomi is the traditional three-step method of building the main fermentation mash in sake brewing. Brewers add steamed rice, koji, and water in three stages, spread across...
Harvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repi...
Spent grain yozzause Thu, 08/20/2026 - 06:52 I got some more Spent Grain from the brewer this afternoon he tells me its mostly Barley . I used some of the natural...
Author: Marshall Schott Mash temperature has long been one of the more hotly debated variables in brewing, with many brewers […] The post Mash Temp Rising: Analyzing The Results Fr...
50% Australian ATTA flour 50% bakers flour with Imperial stout from local brewer yozzause Wed, 07/15/2026 - 07:42 Made 2 loaves using a local...
Author: Martin Keen Wort becomes beer at the point it is introduced to yeast, at which point fermentation occurs, turning […] The post exBEERiment | Yeast Comparison: White Labs WL...
Nearly every bottle of sake you drink starts the same way. It begins with a yeast starter called moto. So what is sokujo in sake brewing? Sokujo is the modern method for making tha...
Fermented Pickles Benito Sun, 08/09/2026 - 05:30 I’m making pickles now allowing them to naturally ferment instead of soaking in acetic acid....
The American Homebrewers Association is your go-to source for all things fermentation—from homebrewing beer to crafting mead, cider, kombucha, and fermented foods. Celebrate Home F...
Some sake tastes bold, savory, and wonderfully complex. That depth often traces back to the yeast starter. So what is yamahai in sake brewing? Yamahai is a traditional yeast starte...
Imagine weeks of careful fermentation finally complete. The tank holds a thick, milky mash called moromi. Yet this cloudy mixture is not sake just yet. Pressing in sake brewing is...
From garden-grown beets to yearlong melomel, AHA members celebrated Aug. 1 by putting microbes to work. On Aug. 1, AHA members celebrated Home Fermentation Day by sharing what they...
Key takeaways Co-ferments have taken over conversations about coffee processing in recent years. They split the coffee world into two camps: those who celebrate co-fermentation as...
Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.
From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out ov...
How do you take an existing yeast variety that has grown up in a particular environment for a century or more and make it better for styles brewers are brewing, the hops they’re br...
Two breweries can start with the same rice variety, the same well, and the same yeast. Yet the sake in the glass tastes nothing alike. The reason usually hides in a document that d...
A collaborative experiment between South African brewers led to a super-hefty barleywine of 17.5 percent ABV, via an unusual boiling process measured in days rather than hours.
Have you ever tasted a sake with firm acidity, deep umami, and a quietly earthy structure? There is a good chance its character began in the yeast starter. In traditional kimoto sa...
From Smokpub, makers of a compact electric cocktail and whisky smoker, comes the Doubot, a sourdough fermentation system currently on Kickstarter. They claim it's “a smarter way to...
Der Sauerteig wird über zwei Stufen geführt, weil ich nicht mehr ausreichend Anstellgut für einen einstufigen Sauerteig hatte. So wird die erste Stufe mit wenig Anstellgut über Nac...
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