Body by Milkshake
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.
Digging Through The Yeast Strain Toolkit
Don’t use a hammer if what you really need is a spoon…
Harvesting and Repitching Yeast
Getting the most out of your yeast, one generation at a time.
How Low Can You Go? An Overview of NAB/LAB beer
How Yeast Affects Flavor
History plays a major role in beer style formation, but yeast predates all brewers and consumers.
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.
Uncovering a Gene for Haze
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Brewer's EdThe 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.
Cheers -
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Featured Articles
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Brewer's Ed
Harvesting and Repitching Yeast
Getting the most out of your yeast, one generation at a time.
Cheers -
Brewer's Ed
The Bloated Homebrew Pack
You might be someone who avoids a bloated pack, but once it’s discounted, maybe it starts to look pretty good. Should you go for it? Why are some of us even suspicious of a swollen pack in the first place?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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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
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Brewer's Ed
Diacetyl and Hop Creep
A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.Cheers -
Brewer's Ed
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.Cheers -
Brewer's Ed
Controlling Diacetyl with ALDC and Yeast Selection
A rundown on an enzyme that can help keep your beer clean.Cheers
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Community
NoDa’s Thiol-Boosted IPA ‘Big SLURP’ Wins Big at GABF
SLURP isn’t just a beer, but a project started at NoDa to best harness the use of thiol expression. It has since evolved into a means to make a more efficient juicy IPA.Cheers -
Brewer's Ed
Body by Milkshake
One especially sweet, thick IPA style and one extremely dry, thin one may have something good together when they combine signature elements.Cheers -
Community
New Zealand's Phenom Terroir
Lance and Laura came away with some rich perspective, and not just on thiols. New Zealand is a beautiful place. They sat down with us to talk about it.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 -
Top 10
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R&DUncovering a Gene for Haze
The Omega Yeast R&D team has made an incredible discovery about the origins of haze.Cheers -
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
Thiols: An Introduction
Imagine a world where hop flavors abound… thanks to yeast.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 -
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 -
R&D
Tasting and Making Thiols
Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.Cheers -
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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.
Cheers
