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Nate Ferguson
A Practical Guide to Yeast Repitching
Introduction When most brewers are starting out, they rely on dry yeast cultures for the bulk of production. Dry yeast is very easy to use, and a...
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Alex Mitro and Jonah Greenbaum-Shinder
Homebrew Update: All the Pouchabilities
Introduction Hey homebrew fanatics! By now, we hope you’ve had the chance to get your hands on our new homebrew pouches, which have replaced the o...
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Iz Netto
Reduce, Reuse, Repitch (Part 2)
Last time on the blog, I went over the Yeast repitching project and why it was important for us to track the health of our four main strains over ...
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Iz Netto
Reduce, Reuse, Repitch (Part 1)
Almost a year ago, we started a project geared toward better understanding how our core yeast strains behave when they are reused in the brewery. ...
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Chris Saunders
Crop, Pray, Count (Yeast Counting Guide)
One of the key factors in a healthy and timely fermentation is knowing how much yeast you are sending into your fermentation. Pitching too little ...
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Iz Netto
Demystifying Diastaticus (Part 2)
Hey Escarpment Blog readers, this is the second instalment of our diastatic yeast post started by Alex, where he talks about diastaticus detection...
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Alex Mitro
Demystifying Diastaticus (Part 1)
Saccharomyces cerevisiae var. diastaticus is beer yeast that can break down longer-chained carbohydrates (dextrins and starches) that regular yeas...
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knowledge
Richard Preiss and Nate Ferguson
The Forced Diacetyl Test
Diacetyl is a flavour-active molecule found in beer, which for most tasters appears as a buttery, popcorn or butterscotch-like flavour and is unde...
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knowledge
Richard Preiss
Craft Beer's Next Top Yeast Strains
Modern craft beer is faced with a persistent dilemma: the need for innovation in flavour, process, and ingredient selection. This is driven by com...
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