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
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
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
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
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.
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
SMaSH stands for Single Malt and Single Hop recipe design. SMaSH takes the idea of simplicity in brewing to its logical extreme — by limiting the brewer to one malt, one hop
Still overcoming a poor reputation and misperceptions from decades ago, dry brewer’s yeast has come a long way. Innovations and new strains have made dry yeast a choice that is growing very popular among commercial brewers and homebrewers alike.
Homebrewers often think of kettle souring as the easiest route to quick-soured beers. However, new yeasts on the market both sour and ferment your beer in the fermenter, making the process easier, saving time, and retaining fermentation flavors. Three pros share their advice on these quick-souring yeasts.
With the advent of monoculture brewing in the late 1800s, most breweries around the world have slowly moved away from their traditional yeast blends in favor of single-strain brewing. Drew and Denny advocate for going back to blended pitches.
Yeast has evolved with the rise of human civilizations and helped shape them. There are a lot more species than just the two we most commonly use in brewing. Learn how and where you too can join the hunt for novel yeast strains.