Escarpment Labs Blog - Yeast, Beer, Fermentation and More

knowledge

Don't Forget the Brett

knowledge Richard Preiss

Don't Forget the Brett

Sometimes, amid the kettle souring, NEIPA, and kveik crazes, it's hard to remember what got me into this yeast thing in the first place. For me, ma...

knowledge Richard Preiss

Using Norwegian Kveik: Old Yeast, New Tricks

It seems like everyone these days is talking about Norwegian kveik yeasts, due to the promise of fast, clean, and hot fermentations beyond what we...

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...

knowledge 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...

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...

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...

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...

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 ...

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. ...

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 ...

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...

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...

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...