knowledge
Richard Preiss
Quality Management at Escarpment Labs
Many craft breweries these days are managing a wide range of yeasts and other fermentative organisms under their roof. This is largely due to cust...
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Richard Preiss
Tales From the Lab
At the end of 2018, we fully intended to write up a recap of the year and post it here, with some hints at things to come. Unfortunately/fortunat...
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knowledge
Alex Mitro
QC and Me (A Guide to Agar Plating)
Hi everyone, today’s blog post is about the importance of a plating program within the brewery. Plating beer samples on a regular basis not only a...
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knowledge
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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knowledge
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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knowledge
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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knowledge
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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knowledge
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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knowledge
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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knowledge
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
What is Diacetyl and How is it Produced in Brewing Beer? Diacetyl is a flavour-active molecule found in beer, which for most tasters appears as a b...
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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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