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Topic: Yeast

114 result(s).

Kveik: Tips from the Pros

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It shouldn’t be a surprise to anyone that when American craft brewers got their hands on the fast-fermenting kveik strains from Norway they immediately started using them to quickly turn around IPAs

New Age Kveik

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When they started talking about a collaboration beer, the initial assumption was that it would be spontaneous. That made sense given that the two breweries were Austin, Texas-based Jester King and Embrace

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Traditional Norwegian Kveik

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To be honest with you, at first I didn’t have much interest in kveik, the strains of indigenous symbiotic yeast culture from Norway that seem to ferment at warp speed and at

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Help Wanted: Yeast Wrangler. Repitching is a skill all brewers should know

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Repitching yeast is a technique that many brewers perform. Get some concise principles to make sure you’re making the best use of any freshly harvested yeast.

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Biotransformation

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As a hop chemist, it breaks my heart and wounds my ego slightly to admit that when it comes to fermentation, yeast are the empresses of the kingdom. In Tarot and perhaps

A Walk on the Wild Side

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Years ago, while I was serving as a US Peace Corps volunteer in Ghana, West Africa, I loved ending my day with a drink or two of whatever local beverage that might

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Diastaticus

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Saccharomyces cerevisiae var. diastaticus has developed a bad reputation. It has been the culprit in highly publicized recalls, and poses a serious economic and safety risk to brewers. On the other hand,

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Too Much Yeast? Is over-pitching a problem?

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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

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Optimizing Dry Yeast

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From a variety of homebrewing resources it has been stated that dry yeast should be rehydrated prior to pitching the yeast. Yet, this method that is often followed by homebrewers because it’s

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Yeast Mechanics

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Many homebrewers are moving towards focusing on the vitality of yeast over the volume of yeast they pitch in their beer. Drew and Denny discuss their simple method to creating sufficient amounts of vigorous yeast.

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Experiment with Yeast

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In the beginning, fermentation was a mystery. We now know that the conversion of fermentable carbohydrates into ethanol and carbon dioxide is accomplished by Saccharomyces cerevisiae (or Saccharomyces pastorianus if we’re talking

The New Starter: A novel method for ensuring yeast vitality

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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.

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114 result(s) found.