You can’t make great beer without healthy yeast.
While many...
You can’t make great beer without healthy yeast.
While many brewers think that yeast gets all the...
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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.
Air Versus Oxygen
At present I oxygenate my wort inline during cooling with pure (?) O2 as I assume it to be as close to sterile as possible in a homebrew situation and hence more practical than working with an aeration stone and aquarium pump after cooling to pitching temp. Although I have not experienced any problems with fermentation, I wondered what your views on it would be regarding yeast health etc.
Attenuation Figures
Commercial yeast producers and others publish attenuation figures for each yeast. Are these figures obtained using a standard protocol within the company publishing the results? Are these figures obtained using a standard protocol across the industry?
Autolysis
The first books I read on homebrewing all talked about the dangers of autolysis. I have only experienced it in several meads that I made with wine yeast and that was after two or three years in the *primary* fermenter on the entire yeast cake.
Beer Produced with Two Strains
According to beer writer Michael Jackson, the Belgian ale Duvel is fermented with two yeasts, both originally isolated by De Clerck from 10-20 strains in McEwan's Scotch ale between the wars. See http://www.beerhunter.com/documents/19133-000020.html.