Yeast has a complex nutritional requirement. Conversion of wort sugar to alcohol is not just one chemical reaction. Hundreds of chemical reactions occur inside a yeast cell. A yeast cell can be thought of as a “bag of enzymes”. Each enzyme catalyzes a different chemical reaction. Each enzyme also has specific mineral requirements for optimum…
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Biotransformation If you have been paying attention to the brewing world at all, you have heard the term “biotransformation''. Biotransformation refers to the interaction of yeast with hop compounds during fermentation. New research has emerged showing yeast to have the capacity to change various hop compounds into aromatic compounds that previously were not present, an…
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For the first time, Tripping Animals Brewing in Doral, FL is giving you access to one of their hottest house strains! We’re so excited to partner with our passionate and creative friends at Tripping Animals to bring you WLP6420 Acid Tripp, the ultimate blend of organisms perfect for your next kettle sour. This proprietary house…
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Fermenting a High Gravity beer is always challenging endeavor due to high levels of alcohol, which are toxic to yeast cells, and monstrous amounts of sugars for the yeast to consume. This can lead to stuck fermentations, fusel alcohol off-flavors, and other problems. We dug deeper into brewing a >25 Plato beer to find out…
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Free Amino Nitrogen (FAN) is a critical parameter in beer analysis that leads to healthy fermentation, and, thus better beer quality. It is a measure of the concentration of amino acids and small peptides that are essential for yeast metabolism. In simpler terms, it indicates the amount of food available for yeast, helping them convert…
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Recently we’ve worked on a method to categorize our yeast strain's alcohol tolerance level more accurately. We developed a standardized method to give brewers a more quantifiable description. In this procedure, we use a media such as YPD and add ethanol in various percentages in a 96-well plate. Yeast is inoculated in each well at…
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Every company talks about quality and why it’s important to them, including us. We think what we do to ensure quality, including purity, viability, and performance, really sets us apart from the rest. Here’s why: 21 Long Days of Propagation: Why We Do It Instead of going 0 to 100, we focus on making yeast…
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Over a decade ago, we sought to produce a dry White Labs strain to support the growing interest in dry brewing yeasts. During that quest, we found that there wasn’t a good opportunity to make the dry yeast we wanted to make, one we could 100% stand behind. After several years of research and trials…
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Oxygen is something brewers inevitably want to minimize in their process, with one exception: wort oxygenation. In other aspects of beer production, oxygen causes detrimental effects on flavor and stability, but the opposite is true in the early phases of fermentation. Yeast depends on oxygen to provide them with the building blocks needed to synthesize…
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The Next Generation The Next Generation of PurePitch® is finally here with key advancements to make your brew day easier. One of the most important is that PurePitch® is NOW AT 2X THE PITCH! Why Care About Pitch Rates In our decades of research and working with brewing partners, we know that having a precise…
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A Global Trend For craft brewers, producing low-ABV beers is an opportunity to extend their portfolio and appeal to a new generation of beer drinkers, which is shifting towards healthier eating and drinking habits, with reduced calories and alcohol consumption. These beers also enable easier compliance with harsher government policies on driving under alcohol influence…
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A Global Trend The beer industry, in particular the craft beer segment, has been in continuous expansion for the past few decades. Many trends and styles appeared and disappeared over this period, but one segment keeps gaining momentum: Non-Alcoholic and Low Alcohol Beers (NAB/LAB). For craft brewers, producing low-ABV beers is an opportunity to extend…
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