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 over-pitched to ensure complete attenuation is achieved before the production batch is finished. Analysis is performed by comparing the test’s attenuation potential to the production batch’s attenuation potential. In the case of slow or stalled fermentations, it can be used to identify if the issue arose from yeast health or brewhouse inefficiencies.
When most brewers talk about IPAs, the spotlight almost always lands on hops. New varieties, new products, and new combinations. It's easy to get caught up in the hop arms race. But here’s the truth that every experienced brewer eventually learns: You can’t brew a world-class IPA without world-class fermentation. Yeast doesn’t just “make alcohol”…
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Yeast health is critically important for building a successful brewing operation. It not only supports consistent, high-quality beer production, but also drives financial performance through shorter tank residency times, fewer off-target batches, and increased generational re-pitching of yeast cultures. We will explore what yeast health actually means, how to monitor it, and the key fermentation…
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Temperature is one of the three key cold-side variables, along with pitch rate and dissolved oxygen, that brewers can control to influence fermentation performance and flavor. We’ll break down how temperature impacts yeast activity from knockout through the end of fermentation, and how dialing it in leads to consistent, predictable results. Knockout Take your yeast…
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