This video outlines the ASBC Methods of Analysis to determine yeast cell concentration by using a hemocytometer and a microscope.
Using analytical brewing data, John Giarratano and Brynn Keenan answer questions about fermentation performance in heavily hopped beers.Read More
Download this cheat sheet on detecting and managing diacetyl by the Brewers Association Quality Subcommittee.Read More
Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …Read More
Download this cheat sheet on detecting and managing acetaldehyde by the Brewers Association Quality Subcommittee.Read More
Craft brewers are starting to experiment more with alternative yeasts such as Lachancea thermotolerans, which produces a soft lactic tartness without harsh acidity.
This BA Collab Hour webinar focuses on yeast propagation and slurry equipment systems, as well as quality concerns around these systems.Read More
This white paper is an overview of yeast handling systems, including how to design the optimal environment by which yeast is propagated, stored and pitched.Read More
In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More
As brewers restart brewing operations after prolonged shutdown, one of the first considerations will be procuring pitchable quantities of viable yeast. Read More