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Preventing Yeast Off-flavors: Tips from the Pros

Brewer:  Russ Seideman Brewery:  Seidemann Brewing Co. Years of experience:  seven months Education:  BS in chemical engineering, University of Wisconsin, Madison; MBA in management, Northwestern University’s Kellogg Graduate School, Evanston, Ill. House

Written by BYO Staff

Issue: October 1997

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Alternative Souring Methods: Acid-producing yeast strains

Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans

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The Ester Family

Esters drive a lot of the fruit aromas in beer. Learn the factors that go into their production and how to control them in your beer.