Spunding

Spunding 101

A good head on a beer’s shoulders isn’t just pretty. Foam (and the carbonation that kicks it off) serves up the bouquet. It affects appearance and mouthfeel, too. Most beers are force carbonated, but capturing CO₂ through spunding can lead to a finer foam.

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Dry hopped rice lager

Dry-Hopped Rice Lager with Natural Carbonation

In this light and refreshing lager, delicate floral aromatics come from jasmine rice, and a thoughtful hopping regime adds hints of tangerine, fresh herb, and black pepper. All of that nuance is begging for superior foam to carry it all to the finish.
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NABLAB

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.
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Albert counting

Understanding Cell Counting

Know when to take the counts and what to do with that information.
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Aldc 2

How Does ALDC Stop Diacetyl from Forming?

When yeast leaves some of its discarded things around, it tends to pick up after itself (well, with a little encouragement). Then again, sometimes it just has too much on its plate. That’s where ALDC comes in. ALDC is like the Marie Kondo of diacetyl. It gets rid of what will later become a mess before it even starts. And it can be even more effective when yeast are enabled to produce it.
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A lager ~18 hours after yeast pitch, having hop polyphenols and trub skimmed from an open-top fermentor. Photo courtesy of Dovetail Brewery.

Harvesting and Repitching Yeast

Getting the most out of your yeast, one generation at a time.

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Haze complex

The Haze Complex

Malt, yeast and hops all have important roles to play in different, cumulative sources of haze. Leaning on haze that forms in one way rather than another could make your beercraft significantly easier. It matters where the haze is coming from if you want to control it.

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Yeast and Flavor

How Yeast Affects Flavor

History plays a major role in beer style formation, but yeast predates all brewers and consumers.

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Collection

Diacetyl

Yeast makes diacetyl. It cleans it up, too. Here are some things to help you understand it better.

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Diacetyl

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101

Join the conversation or simply jog your memory with this collection of intro-level articles.

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101

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Experiments

We painstakingly alter just one variable at a time, over and over, so you don't have to.

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Experiments

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Thiols

You know about esters and phenols. What do you know about thiols? Buckle in, it's time to get tropical.

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Thiols

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Haze

Haze: it's definitely not a fad. We're diving into the science of how haze is formed, what makes it stick around, and how you can perfect your hazy beers.

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Haze

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Interviews

Learning and growing together is a crucial component of the work we do. We hope this collection of brewer interviews brings you insight and inspiration.

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Interviews

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Fermented

Even brewers need to eat! So why not snack on some fermented foods while contemplating your next brew?

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Fermented

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  1. Oy hzy1 wide webres

    Uncovering a Gene for Haze

    The Omega Yeast R&D team has made an incredible discovery about the origins of haze.
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  2. Sample Image 4

    Hop Creep: History and Puzzle Pieces

    Learn what a guy with a mustache considered to be a freshening” effect on beer.
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  3. Homebrewers3

    Is Your Pitch Rate Calculator Lying to You?

    …and if so, does it matter?
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  4. IMG 7765

    Thiols: An Introduction

    Imagine a world where hop flavors abound… thanks to yeast.
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  5. Lemons

    Dialing in Sourness: pH vs TA

    Measuring pH is important, but perhaps it doesn’t tell the whole story.
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  6. Attenuation dinner plate cover image

    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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  7. Thiolager 1

    Thiolager

    This lager’s bursting with fruit flavor
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  8. Laura and Lindsay pouring samples prior to the talk. More than 800 samples were doled out to a packed room of curious brewers.

    Tasting and Making Thiols

    Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.
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  9. A DIY incubator from the early days of Omega Yeast

    Lab Basics on a Budget

    Now there’s no reason not to dial in your processes.
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  10. IMG 3616

    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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