Technical Articles
Technical Articles
Welcome to our technical article reference library, where you can search technical articles related to yeasts and brewing. You may use the search box below to find articles related to specific keywords, or use the article listing below to browse the pages.
Need For Yeast Growth
When making a Barleywine or Doppelbock or Imperial Stout, is it better to use the entire yeast cake from a previous batch of lower-gravity beer or is it better to use just part of that yeast cake (half? 1/3? 2/3?) so that there is some growth? In a related question, I've read that a significant portion of the esters are produced in the growth phase. Can you confirm or correct this assertion...Oxygen Requirements
Thank you for taking the time to answer all our questions. I'm following up not on my own questions, but on one from another HBD member. In a response about oxygen requirements, you said: "I do not know how you will be able to control the rate of sterol production or the total amount. Yeast can produce the precursor squalene with no oxygen, then with very little oxygen, 10 - 15 ppm, it...Oxygenation Timing
Some British brewers "drop" their fermenting wort up to a day after adding yeast. How effective is this for adding oxygen? And how late can wort be oxygenated? -Bob Devine RESPONSE: The optimum time to add oxygen to the fermentation is about 12 - 24 hours into the fermentation.. Active Dry Beer Yeast(does) and re-pitched yeast (usually) have enough lipids for two to three generations...Pitching Temperature and Nutrients
1) Cold Pitching, Why does it seem to work? In certain brewing forums there has been much discussion related to cold pitching yeast into ale worts. Basically, about a pint of yeast is harvested from the primary of a brew batch and stored in a sealed container at refrigerator temperatures (about 45F). At some later time (perhaps as long as 1-2 months), that yeast is pitched directly from the...Our Products
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