When most brewers talk about IPAs, the spotlight almost always lands on hops. New varieties, new products, and new combinations. It's easy to get caught up in the hop arms race. But here’s the truth that every experienced brewer eventually learns: You can’t brew a world-class IPA without world-class fermentation. Yeast doesn’t just “make alcohol”…
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Yeast health is critically important for building a successful brewing operation. It not only supports consistent, high-quality beer production, but also drives financial performance through shorter tank residency times, fewer off-target batches, and increased generational re-pitching of yeast cultures. We will explore what yeast health actually means, how to monitor it, and the key fermentation…
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Temperature is one of the three key cold-side variables, along with pitch rate and dissolved oxygen, that brewers can control to influence fermentation performance and flavor. We’ll break down how temperature impacts yeast activity from knockout through the end of fermentation, and how dialing it in leads to consistent, predictable results. Knockout Take your yeast…
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