Resources

knowledge

Reduce, Reuse, Repitch (Part 2)

knowledge Iz Netto

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 ...

knowledge Iz Netto

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. ...

knowledge Chris Saunders

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 ...

knowledge Iz Netto

Hey Escarpment Blog readers, this is the second instalment of our diastatic yeast post started by Alex, where he talks about diastaticus detection...

knowledge Alex Mitro

Saccharomyces cerevisiae var. diastaticus is beer yeast that can break down longer-chained carbohydrates (dextrins and starches) that regular yeas...

knowledge Richard Preiss and Nate Ferguson

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...

knowledge Richard Preiss

Modern craft beer is faced with a persistent dilemma: the need for innovation in flavour, process, and ingredient selection. This is driven by com...