Introduction to Acetaldehyde Acetaldehyde is a natural byproduct of yeast fermentation and a precursor compound to alcohol. It is an “off-flavor” known to have the aroma and taste of green apple or pumpkin rind. It can be commonly referred to as “green” beer or unfinished beer. Factors influencing the acetaldehyde levels in beer are yeast…
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“Yeast cells need 100% of their essential vitamins and minerals (nutrients) to make it through a fermentation properly nourished and to be ready to work again another day, much the same way humans do.” At White Labs, we do countless experiments on nutrient levels, especially FAN (Free Amino Nitrogen). Yeast needs sufficient nitrogen to carry…
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Brewers regularly produce wort with varying strengths and chemical properties. Most brewing strains have evolved to thrive within a narrow range of growth conditions specific to certain styles. As brewers, we already choose strain parameters depending on the yeast strain, from attenuation ranges, flocculation characteristics, and preferred fermentation temperatures. Filter Through Our Yeast & Bacteria…
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Contamination is the Culprit Contamination is one of the quickest ways to spoil a great beer. Beer generally uses a pure single culture of yeast to help produce a consistent fermentation and flavor profile. However, there are many control points in the brewing process where contamination can occur. Preventing beer contamination and maintaining brand reputation…
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WLP655 Belgian Sour Mix 1 is a unique blend of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus. Beers produced with Belgian blends, such as WLP655, are often aged in bottles or barrels for several months, continuously evolving their sensory profiles. The impacts of different fermentation conditions on beer evolution are not fully understood. Our R&D team experimented…
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Before Emil Christian Hansen isolated a single yeast culture, in early brewing history, beers were most likely a combination of multiple strains since brewers did not have the ability to isolate a pure yeast strain. This is evident in things like Kveik strains, from the traditional farmhouse methods. These mixed cultures contained a variety of…
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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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From the beginning, White Labs has focused on high cell counts, high viability, and high strain diversity. In 1995, we coined the term “pitchable” as a way to bring a new type of liquid yeast into homebrewing and integrated into our strain numbers (WLP = White Labs Pitchable). The term ‘starters’ originated before White Labs,…
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Yeast collection and reuse is a long-established practice in brewing. With proper yeast handling and repitching practices, brewers can effectively reduce yeast expenses by maintaining yeast health and reusing a single strain for multiple generations and many batches of beer. Brewing schedules are crucial to help maximize efficiency and ensure the yeast is not left…
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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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Fermentation Society is all about exploring new realms and possibilities. Check out the rediscovered strain of a cacao bean and use the yeast to brew in time for Valentine's Day! Sign up for Fermentation Society, Enrollment is free! WLP546 Marañón Canyon Wild Cacao Yeast White Labs has teamed up with Marañón Chocolate to isolate and…
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