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The New Starter: A novel method for ensuring yeast vitality

Most of us homebrewers that utilize liquid yeast cultures are well aware of the steps to make a yeast starter. Colin Kaminski wants homebrewers to re-think that approach, which also has implications to our standard wort aeration practices as well.

Written by Colin Kaminski

Issue: March-April 2019

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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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Yeast Wrangling

One of the biggest ways commercial brewers save money is by reusing yeast from one batch to another. There is no reason homebrewers shouldn’t be doing the same thing. We share how to harvest yeast from a previous batch, as well as collecting yeast samples from commercial beers.