Topic: Yeast
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 what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
A Walk on the Wild Side
Years ago, while I was serving as a US Peace Corps volunteer in Ghana, West Africa, I loved ending my day with a drink or two of whatever local beverage that might
Diastaticus
Saccharomyces cerevisiae var. diastaticus has been the culprit in highly publicized recalls and poses an economic and safety risk to brewers. On the other hand, diastatic yeast produces the gold standard of saison and Belgian ales. Learn what makes this fascinating bug tick, how it can be managed, and how to embrace it in your brewery.
Too Much Yeast? Is over-pitching a problem?
Averbelen et al. (Impact of Pitching Rate on Yeast Fermentation Performance and Beer Flavour, Applied Microbiology Biotechnology (2009) 82:155–167) demonstrated that increasing pitching rates of lager yeast from 10 to 120 million
Optimizing Dry Yeast
From a variety of homebrewing resources it has been stated that dry yeast should be rehydrated prior to pitching the yeast. Yet, this method that is often followed by homebrewers because it’s
Yeast Mechanics
Many homebrewers are moving towards focusing on the vitality of yeast over the volume of yeast they pitch in their beer. Drew and Denny discuss their simple method to creating sufficient amounts of vigorous yeast.
Experiment with Yeast
In the beginning, fermentation was a mystery. We now know that the conversion of fermentable carbohydrates into ethanol and carbon dioxide is accomplished by Saccharomyces cerevisiae (or Saccharomyces pastorianus if we’re talking
The New Starter: A novel method for ensuring yeast vitality
Most of us homebrewers that utilize liquid yeast cultures are well aware of the steps to make a yeast starter. Colin Kaminski wants homebrewers to re-think that approach, which also has implications to our standard wort aeration practices as well.
Running Yeast Trials: Tips From the Pros
Yeast trials often test one variable at a time to determine how these differences in fermentation can impact the final beer. Learn from three experts well-versed on the topic.
Wort Aeration – Providing an environment to flourish
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when of this technique.
Sour Sans Bacteria – Brewing with lactic acid-producing yeast
New strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.
Flavors from yeast starter
I have a routine when preparing to answer questions for my column, and this routine begins with editing questions that come into BYO magazine from email, social media, and snail mail. It
