The pH scale, that fundamental guide in brewing, was crafted in 1909 by S.P.L. Sørensen. He devised a method for determining the acidity or alkalinity of solutions on a scale from 0 to 14. His ingenious creation unveiled the significance of pH in biochemical reactions, particularly those brewing relies on. But what is pH? In…
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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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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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