Topic: Yeast

126 result(s).

Alternative Souring Methods: Acid-producing yeast strains

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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 Hybrids: Recreating our favorite strains . . . with a twist

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A new wave of yeast strains have recently been developed by yeast labs, using sexual reproduction to mate the best characteristics of our favorite strains. Learn about their potential.

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Yeast Selection: Tips from the Pros

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With so many yeast strains available from yeast labs, how should a homebrewer go about choosing which one to use? We asked two pros for their best pointers.

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Get the Most from Your Yeast

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Yeast can make or break your recipe. A number of factors must be considered when choosing yeast, and then you need to provide the best conditions in order to get the best results.

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Yeast Wrangling

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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.

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Wort Aeration Temperature For Kveik Yeast

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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 lobbed to the panel. Thanks moderator! Luckily, I waited to comment after the other panelists offered their sage advice about stuff. This gave

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Sour Power: The many ways to Lacto

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The popularity of Lactobacillus in the modern craft beer scene is hard to miss. But not all Lacto species (or sub-species) act similarly. Get the scoop on a few of their differences.

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Problems Arising From Reusing Yeast

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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 fermentations, rinsing/washing your yeast presumably with water, and re-pitching. And your major problems are increased attenuation and less haze, but you are also

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Digging Into Seltzer Nutrients

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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 used by producers of seltzers, and some of these products will be mentioned in this answer because they are most familiar to me.

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Yeast Propagation From A Bottle

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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 intermediate steps mentioned in just about every brewing text that covers yeast propagation. For the benefit of readers who are not up on

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Yeast Nutrition: Feed your yeast to ensure success

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Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended.

The Ester Family

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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.

126 result(s) found.