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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 -
R&D
Haze: Misconceptions
No need to consult the magic 8‑ball: the outlook is definitely hazy.Cheers
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Brewer's Ed
Thiols: Choose Your Own Adventure
Start at the beginning or skip to the end: the choice is yours!Cheers -
Brewer's Ed
Best Practices for Brewing with Thiolized Yeast
Continued experimentation leads to insight — read the latest findings.Cheers -
Recipes
Thiolized Cold IPA
What’s in a name? That which we call an IPA by any other name would smell as hoppy…Cheers
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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 -
Recipes
Mega Omega Hazy DIPA
WeldWerks and Omega Yeast’s collab DIPA: when haze royalty meets Helio Gazer’s intense thiol potential, the results are Mega.Cheers -
Community
Behind Phantasm's Potent Precursor is Now Even More Potential
After nearly two years of ongoing collaboration on thiol research, Phantasm’s founder, Jos, talks curiosity, experimentation, discovery and new Liquid Phantasm.Cheers
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Brewer's Ed
Understanding Cell Counting
Know when to take the counts and what to do with that information.Cheers -
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
Know Your Yeast: Attenuation
Yeast will do what we want it to do, as long as we provide the right environment.
Cheers
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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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R&D
Olive Oil vs. Oxygen
Using olive oil in place of oxygen could result in better shelf stability and lessened effects of oxygen-induced staling…but is it too good to be true?Cheers
Featured Articles
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Brewer's Ed
Understanding Cell Counting
Know when to take the counts and what to do with that information.Cheers -
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Experiments
Dialing in Sourness: pH vs TA
Measuring pH is important, but perhaps it doesn’t tell the whole story.Cheers
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Community
It’s Probably Fermented
Brewing all that beer probably has you feeling a bit peckish — dive into the world of food fermentation.Cheers -
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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
Low- and No-Alcohol Beers: A Primer
Brewing NA beer doesn’t have to be a dry topic.Cheers
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R&D
Hop Creep: History and Puzzle Pieces
Learn what a guy with a mustache considered to be a “freshening” effect on beer.Cheers -
Brewer's Ed
Diacetyl and Hop Creep
A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.Cheers