Topic: Yeast

Making a Yeast Starter from Plates or Slants

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Learn how to start with a single colony of yeast stored on a plate or slant and build it up to a pitchable quality to add to your wort for your beer


Understanding and Maximizing Thiols

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Let’s discuss thiols! Thiols have been the recent hot topic when discussing biotransformation in beer. These compounds are commonly associated with terms like tropical, guava, and passion fruit aromas, but what are


Streaking Yeast on a Plate

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Yeast is everywhere, on plants, on fruit, in the air…and in beer. Streaking an agar plate is a quick and easy way to isolate yeast, to check for purity, and to re-culture


Making Your Own Agar Plates at Home

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Agar Plates can be used to streak and isolate yeast strains for your brewing. Instead of buying these agar plates, Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to


Beer Yeast Cell Counts with Microscope and Hemocytometer

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If you know the viability of the yeast you are pitching into your wort you can be more confident your fermentation will go as expected. One of the most popular ways brewers


Using Packed Cell Volume for Yeast Counting

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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. The traditional way to count yeast cells requires a


Understanding Biotransformation

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The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn from Brew Your Own Magazine’s Technical


Reusing Yeast Best Practices

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Reusing your healthy yeast can be one of your tools to a healthier fermentation as well as keeping costs down. Learn the various techniques you need to know including accessing yeast viability,


Yeast Techniques & Lab Skills Workshop

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Join Dr. Chris White and Kara Taylor of White Labs on how to master different yeast-related techniques. This four-hour workshop covers culture selection and explore preparing yeast for pitching, what to expect


Yeast Harvesting

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Professional brewers regularly harvest yeast from one beer to reuse in a new batch. Now you can too with these tips from Brew Your Own Magazine’s Technical Editor Ashton Lewis.


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


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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