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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Our dedication to exceptional quality at White Labs means we carry out the same standards and care for every batch for consistently superior products. That means constantly reevaluating our processes for a more effective cleaning program to maintain cleanliness. Changing processes means changing SOPs; documentation is typically the first thing to “fall through the cracks”…
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The New Fermentation Society Exclusive Strain One of the best ways to stay connected with White Labs is our Exclusive & FREE society, White Labs Fermentation Society. By joining the society, you will get notified of first-look at exclusive unique strain drops with fun swag, label redemptions for Fermentation Society Gear, as well as a…
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White Labs and Green Malt Malted grains are the one of the main sources of fermentable sugars in the brewing and distilling industries, and it also contributes significantly to the color, flavor and aroma of the final products. However, malt production is a water and energy intensive process, conventionally separated into three key steps: steeping,…
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Stop Diacetyl in its tracks Prevent the Formation of Diacetyl during Fermentation. What is Diacetyl? Diacetyl formation is a natural byproduct of yeast fermentation. When yeast consumes sugars, it creates amino acids, mainly valine; meanwhile, α-acetolactate is created as a byproduct of amino acid metabolism. Excess α-acetolactate leaks out of the yeast cell and is…
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After several years of research and trials with dry yeast production and fermentation, we finally entrusted our beloved yeasts to a family-owned and operated, experienced yeast manufacturer, with a passion for the industry, just like us: Lallemand Brewing. In collaboration, we brought the yeast strains and uncompromising quality White Labs is known for in a…
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Enzymes are a fundamental part of the brewing process, mediating steps as vital as sugar and flavor extraction from raw materials or off-flavors removal in the final product. Different enzyme families are responsible for different tasks in the brewing process, and the careful manipulation of temperature and pH allows the brewer to choose which enzymes…
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Enzymes are a fundamental part of the brewing process, mediating steps as vital as sugar and flavor extraction from raw materials or off-flavors removal in the final product. Different enzyme families are responsible for different tasks in the brewing process, and the careful manipulation of temperature and pH allows the brewer to choose which enzymes…
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One topic of active study and discussion in yeast circles recently is the hybridization event that led to the creation of lager yeast strains as we know them. Much research has focused on lager strains, and the extensive White Labs lager collection has been at the core of many of such efforts. Check out our…
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While White Labs PurePitch® Next Generation for Homebrewers comes with the cell count for a foolproof fermentation every batch. By pitching the same cell count every time creates a better likelihood of having the same beer flavor profile and fermentation timeline. Yet there are times when you may want or need to make a yeast…
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