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Community
Connections (001)
Can you guess which words are connected and what they have in common? Make four groups of four.
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Experiments
Kettle Sour Blanket Experiment
We tested whether a carbon dioxide blanket makes a difference in the production of kettle sours.
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Brewer's Ed
Understanding Cell Counting
Know when to take the counts and what to do with that information.Cheers -
R&D
Digging Through The Yeast Strain Toolkit
Don’t use a hammer if what you really need is a spoon…
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Brewer's Ed
How Low Can You Go? An Overview of NAB/LAB beer
You can remove the alcohol, avoid making it in the first place, or… a secret third option.Cheers -
Brewer's Ed
How Yeast Affects Flavor
History plays a major role in beer style formation, but yeast predates all brewers and consumers.
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R&D
The Future of Haze
The relentless pursuit of understanding the mechanics of haze marches on.
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Brewer's Ed
Harvesting and Repitching Yeast
Getting the most out of your yeast, one generation at a time.
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Brewer's Ed
Kettle Souring: An Overview
Take advantage of fast-acting Lacto cultures to bring a little acid to the party.
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Brewer's Ed
Sensory Thresholds: Beyond the Numbers
All flavors have a threshold of detection, but we can take that information and make even better use of what those flavors mean to us.
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Community
Hurry up and Wait: Blackbird Does Craft Fast and Slow
Releasing multiple beers a week is exciting, rewarding (and awarding), but breakneck. Trialing new yeast strains, even when they help enable vision, or perfect finish or process, can also mean more changes downstream. That’s why Ian and Harmony of Blackbird tend to wait for their moment; but they’re used to patience, too.Cheers -
R&D
Putting ALDC to the Test: Lager Edition
Three fermentations, two types of ALDC integration, like the Thunderdome but for lager.
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R&D
What Does the Existence of a Hazy Gene Mean?
Omega Yeast’s R&D director, Laura Burns, decodes some of the science behind this new discovery and what it could all mean for brewers.Cheers -
Brewer's Ed
Know Your Yeast: Attenuation
Yeast will do what we want it to do, as long as we provide the right environment.
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R&D
Uncovering a Gene for Haze
The Omega Yeast R&D team has made an incredible discovery about the origins of haze.Cheers -
Brewer's Ed
Harvesting Yeast in Dry-Hopped Beers
Dry hopping can be a major stressor for yeast, and pitching yeast from beers that have been dry hopped is a no-go. We have a few tips to get around that.Cheers -