In this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.
Scratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.
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Whether you are just starting out or want some tips to improve your process, here is GigaYeast's brief guide to harvesting, storing, and re-pitching yeast like a pro.
Cory King, founder and brewer at Side Project in St. Louis, talks about yeast and fermentation of imperial stouts—and about how slow and steady wins the race.
We bring you the sordid tale of a love triangle: One brewer, two beers, and a lot of feelings. C’est la vie.
Nick Soulias of Tin Roof in Baton Rouge, Louisiana, says that yeast is key to accentuating hop character in "juicy" beers. He puts it to work here in their flagship IPA recipe.
Keep it simple, keep it clean, and get a microscope. Here Dirk Hillegass of All Sevens shares his advice on choosing and handling yeast for clean, consistent ales.
Brewers are experimenting with white koji to speed up the time to acidify their kettle sours.
The speed and temperature flexibility of kveik yeasts make them attractive to commercial brewers, and many, like Daniel Cady of Mikkeller San Diego have begun experimenting with them across a range of styles beyond just “farmhouse” ales.
The Michigan brewer behind beers such as Two Hearted Ale and Oberon Ale recently released for the first time their house yeast, enabling homebrewers to make accurate clone brews or experiment.