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…
Read more
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…
Read more
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…
Read more
We offer third-party analytical testing that is independent of the White Labs’ internal yeast production laboratory. Tests are conducted using the strictest standards employing methods prescribed by the American Society of Brewing Chemists and AOAC. White Labs conducts tests and delivers results in a prompt manner, providing customers with information that is both timely and…
Read more
A major component of quality beer is consistency and repeatability. Good documentation practices (GDP) ensure your documenting and reviewing any deviations from batch to batch. White Labs Big QC Day® program offers breweries of every size the ability to benchmark products over time. In this blog, we dive into a few values and results provided…
Read more
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,…
Read more