A forced fermentation test is performed to identify the final gravity/full attenuation potential of a wort sample and yeast culture. This is particularly helpful when developing new beer recipes, if there are changes in the mash profile, as well as working with new ingredients, including yeast. The sample is held at a higher temperature and…
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Purpose Diacetyl is a common buttery off-flavor that occurs during fermentation. Alpha-acetolactate, the precursor to diacetyl, can also remain in beer after fermentation and is odorless. Once the yeast is removed from beer, this precursor is converted to diacetyl, leaving residual buttery character. Compound Spotlight: Diacetyl This method is a quick and easy way to…
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Pitching the right amount of yeast is key to reliable fermentations and great-tasting beer every time. Cell counting yeast cultures help determine the correct volume/weight of live yeast needed and the current condition of the generation, making for more consistent fermentations. Differences in pitching rate can affect flavor production, fermentation speed, yeast health, and flocculation,…
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Best Blonde Ale Yeast Ever wonder which yeast would go well in a blonde ale recipe? At White Labs, we took the White Lab Brewing Co's concept of using the same base recipe and making the only difference the yeast strain to highlight its importance! In collaboration with Craft Beer Professionals, we went coast to…
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Proper nutrient levels are important for complete and healthy fermentations. Mead must lacks the necessary nitrogen needed for fermentation, therefore nutrient additions are a critical component of mead making. Most mead makers add their nutrients to the mead must in an incremental fashion, a process known as staggered nutrient additions (SNA). To explore this further,…
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