Topic: Yeast

153 result(s).

Freeze-drying yeast

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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


Unlocking the Causes of Haze

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Researchers at Omega Yeast have recently discovered a number of factors that contribute to hazy beer. Whether you want a stable haze in New England IPAs or a crystal clear Kölsch, it will help to learn how yeast, dry hopping, and hop selection play a role in both.


Get the Most from Kveik Yeast

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Kveik yeast is unlike any other species of brewing yeast. It ferments clean at hot temperatures even if underpitched, and it can easily be dried at home with no noticeable impact. An author with about 50 kveik-
fermented batches under his belt shares how to get the most from these yeasts, including advice on propagating, harvesting, drying, and reusing kveik.


Reusing Yeast

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Three pros share advice on harvesting, storing, and repitching yeast generation after generation.


Yeast on Repeat

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There are many reasons homebrewers may want to reuse yeast, starting with cost savings. And there are also many ways to do it, from easy methods such as immediate reuse, to careful collection and storage. Learn more about how to get the most from your yeast, batch after batch.


Yeast Flocculation

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Yeast suppliers list flocculation attributes of each yeast strain, but what exactly does it mean, and why should we take it into consideration when choosing a strain? Find out.


Best Practices for Using Thiolized Yeast

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Thiol aromas can range from subtle to intense with a wide variety of tropical fruit flavors that can integrate into your beers, whether as a complement to a fragrant hop bill or


Yeast: Beer Ingredient Workshop with Dr. Laura Burns

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Learn the basics for good yeast management including yeast selection, harvesting/repitching, counts/contamination checks,  and yeast scheduling with Omega Yeast’s Dr. Laura Burns. Laura will also take a deep dive into the world


Yeast Counting Simplified

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Knowing the viability of your yeast is key to running strong beer fermentations especially when you are reusing yeast from a prior batch. Learn how to easily count yeast cells in your


Getting Into the Nitty Gritty on Apparent Attenuation

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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


Mega-Starter

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When a homebrewer ups the volume of beer they’re brewing each batch, they find a glass ceiling in terms of the yeast starter size they can place on their magnetic stirrer. This brewer decided to break through it with a mega-starter.


Dry Yeast Advancements

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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


153 result(s) found.