Mr. Wizard
Topic: Yeast
Stressing yeast to increase phenolics
This is a great question that is perfect for a short answer. Contrary to my love of marching to my own beat, I do believe in following supplier suggestions. I would start
Building a population from yeast slants
I think I am following your plan and will rephrase so that what follows is clear. You want to buy a single liquid pack, “borrow” a bit to prepare 7–8 slants, and
Freeze-drying yeast
Freeze-drying, or lyophilization, has been used for drying bacteria and yeast for nearly 100 years. The process begins by freezing, followed by subjecting the sample to a vacuum. The low pressure results
Getting Into the Nitty Gritty on Apparent Attenuation
This is a great question that touches on several topics. I’ll start with a brief description of what you already know about mashing. For a given malt, wort fermentability is a function
Dry Yeast Advancements
This is a great example of an advancement in the brewing world that has a real effect on the way home and commercial brewers go about brewing. When I was a young
Wort Aeration Temperature For Kveik Yeast
Several years ago, I was on a panel discussion at an annual MBAA (Master Brewers Association of the Americas) meeting held in Chicago. A question related to general suggestions about “stuff” was
Problems Arising From Reusing Yeast
A Troubleshooting issues with harvested and washed yeast is difficult without having more information, but you have provided lots of good discussion points. In your case, you are taking yeast from NEIPA
Digging Into Seltzer Nutrients
The answer to this question requires an upfront disclaimer about any bias or product promotions that may accompany my answer. I work for BSG (Brewers Supply Group) and we carry several products
Yeast Propagation From A Bottle
I love these two part questions that begin with great fundamentals and then segue into the meaning of life. You want to propagate yeast from bottles and are attracted to skipping the
Too Much Yeast? Is over-pitching a problem?
Averbelen et al. (Impact of Pitching Rate on Yeast Fermentation Performance and Beer Flavour, Applied Microbiology Biotechnology (2009) 82:155–167) demonstrated that increasing pitching rates of lager yeast from 10 to 120 million
Flavors from yeast starter
I have a routine when preparing to answer questions for my column, and this routine begins with editing questions that come into BYO magazine from email, social media, and snail mail. It
Yeast Slurry Comes Into Focus
The term “yeast slurry” is used by brewers to describe the pasty mixture of yeast and a liquid, usually beer. I will return to yeast slurries in a moment, but want to
