We enjoy surrounding ourselves with beer nerds of all caliber. For this yeast experiment, we found ourselves partnering with Clawhammer Supply to explore split batching homebrew and pitching four different yeast strains. Splitting up a base wort with different yeast strains we looked at how each strain could turn the same wort into completely different…
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Making a Kettle Sour with Lactobacillus Cultures Kettle souring can be a convenient method for creating a crisp, clean, tart beer. Sour beers add variety to the beer menu and can attract new clientele. There are multiple ways to achieve a sour beer. One of the easiest is by using a Lactobacillus culture pre-fermentation in…
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What is the Hazy IPA? Hazy IPA’s are known for their intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the…
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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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The Stressful Life of Brewers Yeast Think back to last summer, that hot day of yard work breaking a sweat and quenching your thirst with that satisfying blond ale. How was that beer created? What ingredients and processes went into crafting its perfect balance and complex flavors? The yeast used to ferment that beer had…
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