Exploring the Diversity of Yeast Strains for Different Cider Styles | Presented by Fermentis
When you are a homebrewer, we know that you are a maker. Specifically, you like to make your own fermented beverages. So, we invite you to learn how to make another fermented beverage: cider. During this presentation we will first explain the general concept of cider and how this beverage…
Lab On Tap: The Homebrewers Guide to Starting Lab Work | Presented by Imperial Organic Yeast
The Wonderful World of Kveik
Recent years have witnessed a huge amount of interest in these Norwegian yeasts. Kveik takes everything we thought we knew about brewing and flips it on its head.
Deep Diving into Yeast Starters
Debating whether to make a starter can be confusing. Do I really need to make one? How is it different than just adding more yeast? In this talk we’ll explore what making a starter can do and dive into some data behind different types of starters. We’ll look at cell…
Flavor Impacts of Brett Fermentation under Pressure
It is a popular belief that fermenting with Brettanomyces under pressure yields a funkier outcome. Let's put it to the test!
Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer
Saccharomyces and Brettanomyces create more than just ethanol and carbon dioxide during fermentation. Metabolic compounds can enhance beer flavor (e.g. fruitiness, spiciness) or detract from it (e.g. vegetal, fusel). Additional organisms can complicate these profiles. Fermenting with Kluyveromyces, Zygosaccharomyces, Torulaspora, Pichia, Metschnikowia, Hanseniaspora, and Zymomonas can create complicated interactions between…
Saccharomyces cerevisiae var. diastaticus: The Story of a Contaminant Yeast That Shook the Brewing World
Yeast that can referment beer poses a great risk to commercial brewers and homebrewers. Saccharomyces cerevisiae var. diastaticus is a close relative to brewer’s yeast that can excrete glucoamylase enzymes that metabolize starches. Scientific understanding of this contaminant is lacking, and better identification procedures need to be developed. In light…
The Most Neutral Lager Strain? Effect of Pitching Rate and Fermentation Temperature on Strain Weihenstephan 34/70
In this seminar you will virtually enter the R&D department of a yeast manufacturer and learn the steps and methodology of fermentation trials to demonstrate the neutrality in flavors and aromas, under several fermentation conditions, of a lager yeast strain. Attendees will learn what makes this yeast strain so popular…
Would I Lie to You? Homebrewing Advice Demystified as Legit or Myth!
Pro brewers don’t want you to know this. Number 7 will surprise you! You won’t believe what happens next! Forgo the clickbait and join this seminar to get the real story on whether the common (and not-so-common) homebrewing advice you’ve heard is legit or myth. A seasoned panel of experienced…
Yeast Harvesting, Banking, and Quality Control
Years ago, I started a thread on HomebrewTalk.com to share my techniques for banking yeast at home easily and inexpensively using slants. Little did I expect that the thread would go on to become one of the longest and most read threads on the world’s largest homebrew forum. It is…
The “Sour” in Sour Beers: Microbiology Sensory Perception and Styles
Sour beers are hugely popular with home- and commercial brewers alike. However, the term “sour beer” encompasses a large range of styles, methods, and flavors. In this talk, we’ll address variations in sour beers from sensory, microbiological, and stylistic perspectives. We’ll learn how we perceive different acids in beer, and…
Yeast Genome Changes During Serial Repitching
We used whole genome sequencing to follow the genetic changes that occurred after 29 serial repitches of the American Ale strain WY1056 by Postdoc Brewing. Comparing samples showed two mutations that became detectable in the population after 15 repitches and elevated to high frequency by the 29th. We will present…
Achieving the Flavor Profile You Want from the Microorganisms in Your Homebrew
The microorganisms that ferment beer are responsible for countless flavor compounds, and brewers armed with the right knowledge can manipulate yeasts and bacteria to achieve desired profiles. Douglas will teach homebrewers how to choose different microbes for different outcomes and how to pitch and ferment under the right conditions for…
Lager Yeast Strain Selection for Style, Flavor, and Aroma
There are many lager strains available on the market and a number of diverse lager styles. Selecting the correct right lager strain for your goals is the first step towards brewing your best lager ever. This seminar analyzes different lager styles and helps homebrewers learn the yeast selection criteria needed…
Use of Dry Yeast for Fermentation and Bottle Conditioning
The advantages of dry yeast are often misunderstood and discounted by homebrewers, but experience in a commercial brewery demonstrates the consistency of performance, especially for bottle conditioning. With the introduction of new varieties, dry yeast is a great tool for homebrewers! Join Jennifer Helber as she discusses the best practices…
Cider: It’s All About the Yeast
The cider revolution is coming and we're bringing yeast to the forefront. For years, yeast has been ignored in home cider making. Find out about old and new strains, including some wild strains like Candida sp., used in cider making and fermentation techniques to take your ciders to the next…
How and What to Brew with S. eubayanus
Saccharomyces eubayanus was discoved just five years ago in the rugged mountains of Patagonia, the vast Tibetan Plateau and Wisconsin. Responsible for creating modern day lager yeast via hybridization with ale yeast, S. eubayanus has the potential of being a novel brewing yeast. However, since its discovery in 2011, little…
Unlocking the Genetic Code of Brewing Strains
Brewing yeast strains have been developed by brewers over centuries and not created in a lab. This seminar will look at how yeast have genetically developed over the years by brewers. Using science to unlock the genetic code of some brewing strains, we can look at how these strains have…
What is Wild Yeast, Where is It, and How do you Brew With It?
What makes a yeast truly wild? What is Brettanomyces, and are all beers with Brett actually wild? Where are the best places to find different types of wild yeast? Based on the latest research from Bootleg Biology, we'll discuss how to classify different types of brewing microbes, where they actually…
Does Your Fermenter Affect Your Beer?
A commercial recipe was brewed and then split between an array of fermeters to see if the choice of fermeter had any effect on the finished beer. Plastic buckets, glass carboys, corny kegs and small SS conicals are compared to the 15 barrel SS commercial unitank the beer is normally…
Hands-On Activities to Help You Master Beer Styles
Just reading about beer styles won’t help you remember them next time you sit down to judge. Really mastering BCJP styles requires hands-on activities to cement your knowledge. Ray Daniels started learning about beer styles more than 25 years ago and today spends a good deal of his time teaching…
Managing Yeast: Better Fermentation at Lower Cost
Come on, get more out of that package of yeast! Commercial brewers harvest and repitch yeast not only to save money, but for better fermentation quality. With a little knowledge, it can be easy for you to do the same. In this session you will learn step-by-step techniques for determining…
Ménage à Myces: Blended Yeast Fermentation
Have you ever found a yeast strain that had a great fermentation flavor, but didn’t attenuate well? Have you ever used a Belgian yeast strain that didn’t flocculate well? The solution might be blending yeasts. Historically all breweries had a blend of yeast in their fermentation. It wasn’t until the…
Selecting Yeast Based on Strain Characteristics and Applying Environmental Conditions to Promote Flavor and Aroma Production
Yeasts are living microorganisms whose performance is influenced immensely by the environment. The homebrewing community produces a wide range of beverages made from a wide range of raw materials, including raw or malted grains, fruits, honey, grasses (sugar cane), etc. The sugar extract derived from the different raw materials varies…
Wild and Spontaneous Fermentation at Home
Learn various techniques for using environmental wild yeast and bacteria in brewing. Topics will include how to isolate yeast and bacteria from the wild and using a home coolship to make 100 percent spontaneous ales.
A Guide to Blending Yeast Strains
Have you ever been curious about blending two yeasts together during fermentation? What would happen if you mixed your favorite Saison and British strains? We’ll look at ways you can blend yeast strains to obtain your optimal fermentation and flavor profiles. We'll consider the pros and cons of different methods…
Bootleg Brew Science
What's more local than making homebrew with yeast isolated from your own backyard? Come learn how anyone can be a "bootleg" yeast wrangler, using proven homebrew methods, basic-level lab techniques and a paper clip. Jeff Mello from Bootleg Biology will show you easy methods to capture wild yeast, how to…
How to Manage Yeast for the Home Brewery
How were brewing strains chosen to make beer? Douglas will provide Information every homebrewer can use to ensure their beer is properly fermented and does not contain off flavors associated with bad fermentation. We’ll discuss picking proper yeast strains, reusing yeast for multiple batches and storing cultures for future use,…
S. eubayanus: Practical Brewing Knowledge with the Father of Lager Yeast
Have you ever wondered, like many homebrewers, where lager yeast originated and if it can be used to make good beer? Join Bret Baker as we delve into a recent discovery made in Patagonia by Diego Libkind for a lesson in biology, history and practical brewing applications with the father…
Using Spirits Barrels and Blending Sour Ales in Wood
New Holland Brewing Company founder Brett Vanderkamp will discuss his history with barrel aging and the development of New Holland's signature barrel-aged beer, Dragon's Milk. Drawing upon his experience as a distiller and founder of New Holland Artisan Spirits, Brett will also discuss the many uses of spirits barrels and…
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