CellRebirth

A science lab/ nano-brewery dogged in reclaiming indigenous wild organisms and new ingredients to flavour beer. Brewed by @celtbeers and guests...

[CellRebirth @CellRebirth]

@ChorltonBrew There is a proposition! @CeltFireFest will be epic

[CellRebirth @CellRebirth]

@WiperAndTrue @CapnGokey get it open guys! It's the perfect weather for it this weekend.

[Dave Holloway @CapnGokey]

@CellRebirth just opened a @WiperAndTrue Rhubeer that I've had since bottling 11months ago... Still Wow! Great beer!

[CellRebirth @CellRebirth]

@CapnGokey @WiperAndTrue nice one Pirate!

[CellRebirth @CellRebirth]

Rye-Beana, our rye sour brewed with blackcurrants and kidney beans was @TheEarlofEssex1's beer of the day this week!

[CellRebirth @CellRebirth]

Black current is now in, the Ryebeana has all it's component parts, just needs to ferment out... #Ryebeana

[CellRebirth @CellRebirth]

Wild yeast take in shapes much like lemons. #Ryebeana #wildredcurrentyeast

[CellRebirth @CellRebirth]

Adding the beans into the boil for 10min will allow each bean to give up fermentable sugar

[CellRebirth @CellRebirth]

Beans #Ryebeana

[CellRebirth @CellRebirth]

Saaz hops into the Ryebeana boil for mild bittering, next addition is the bean 10mins before end of boil #Ryebeana

[CellRebirth @CellRebirth]

Say hello to Mr Lacto and his minions ( the rod like structures are the bacteria )

[CellRebirth @CellRebirth]

The beasties are here, let's have a peek at them under the scope... Back in 20mins...

[CellRebirth @CellRebirth]

We want to cool the Rye wort down to 40 before adding the lactobacillus #Ryebeana

[Spirits Institute Puget Sound @SIPSSeattle]

Returning 3/1/2015 to Wheatsheaf @CeltLlantrisant! 5-day gin-crafting session @EccentricGin! @CeltBeers made by @CeltHarrisLad @CeltBrewer!

[CellRebirth @CellRebirth]

Cell analysis of the Celt house yeast shows 99% viability, the wild yeast will look very different - arrives soon

[CellRebirth @CellRebirth]

The red current wild yeast cells are ready for the kidney bean black current rye sour #Ryebeana

[CellRebirth @CellRebirth]

@IndyManBeerCon Wild Cells from Tintern Abbey will be ready to taste next week. We've added fresh passion fruit, which has fully attenuated

[CellRebirth @CellRebirth]

Go on... Do it! http://t.co/xWzAlgsYMH

[CellRebirth @CellRebirth]

Forage season is beginning here. We've harvested 3 New yeasts, and it time to take some native fruit from our... http://t.co/cFCPIwlZMI

[CellRebirth @CellRebirth]

First batches of Brett and native yeast are being prepared for kegs. Hopefully ready for Indymanbeer !