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When yeast ferments beer, it produces more than 500 different compounds. Many of these compounds give beer its characteristic flavor and aroma. One of these compounds — one that is usually considered undesirable — is diacetyl.
Diacetyl gives a buttery, butterscotch-like flavor to beer and is influenced by fermentation temperature, aeration level, bacterial contamination, and the yeast strain. Diacetyl levels vary during the course of fermentation and maturation. Better understand diacetyl as well as how to control it in your beers with Brew Your Own’s Technical Editor Ashton Lewis.
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
Malted barley, hops, water, and yeast naturally have the fundamental building blocks for great beer. But sometimes your batch might need a little extra helping hand to make it the best it
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