Topic: Yeast
Understanding and Maximizing Thiols
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
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
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
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
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
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
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
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
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
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
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.
Yeast Selection: Tips from the Pros
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.
