Topic: Yeast

121 result(s).

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.


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 the Funk, part of Yazoo Brewing Co., of Nashville, Tennessee. Both breweries are known for coolship ales, beers that spend long times in

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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 unusually high temperatures. From what little bit I’d heard about it, it seemed gimmicky, like a trend or fad that wouldn’t last long

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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 in a fantastical life imagined of long ago, the empress card signifies abundance, the senses, birth, fruition. The mother of all, taking in,

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121 result(s) found.