Phenolic vs. Diastatic
Sweetness is a Powerful Motivator. Why?
Dry-Hopped Rice Lager with Natural Carbonation
Experiment: Standard vs. Optimized LCSM
Omega Yeast’s researchers tweaked standard LCSM so it alerts to the strains it had previously been missing. Just take a look at how standard LCSM and the optimized version perform differently. Scary!
How You Brew NA is no Small Matter
The Nice Slice: Brewing Dry-Hopped Berliners with Perennial Artisan Ales
A tart, tropical ale that doesn’t tie up the kettle.
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.
Dialing in Sourness: pH vs TA
What Does the Existence of a Hazy Gene Mean?
Thiols: Choose Your Own Adventure
Loving Lacto
There’s more than one way to get lactic acidity in beer. Let’s get brighter about Lactobacillus.
Collections
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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.
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Featured Articles
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R&D
Experiment: Standard vs. Optimized LCSM
Omega Yeast’s researchers tweaked standard LCSM so it alerts to the strains it had previously been missing. Just take a look at how standard LCSM and the optimized version perform differently. Scary!
Cheers -
R&D
New Methods of Diastatic Detection
Media that gives a snapshot of actual diastatic activity covers gaps in current testing and adds more insight to diastatic cross-contamination screening. This is something new from Omega Yeast researchers.Cheers -
Experiments
Experiment: Identical Brews with the Haze Gene Present or Absent
A more perfect system never existed for testing haze and flavor, thanks to the discovery of yeast’s hazy gene. In two brews differing only by the presence or absence of yeast-determined haze, blind tasters couldn’t pinpoint which was which. That begs the question, does haze contribute to flavor?
Cheers
Featured Articles
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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
Featured Articles
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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
Diacetyl and Hop Creep
A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.Cheers -
Brewer's Ed
Controlling Diacetyl with ALDC and Yeast Selection
A rundown on an enzyme that can help keep your beer clean.Cheers
Featured Articles
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Brewer's Ed
Threat: Diastatic Yeast and Cross-Contamination
What I do have is a very particular set of skills…
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Brewer's Ed
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.
Cheers -
Brewer's Ed
Phenolic vs. Diastatic
Though phenolic character and diastatic ability frequently appear together in brewing strains, they are not really connected at a genetic level. Take a look at which strains are just phenolic, which are phenolic and diastatic, and which are just diastatic. You might be surprised.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 -
Community
WeldWerks: Dialing in Thiolized, Outlook Juicy
Juicy Bits has been described as the beer that launched a thousand hazies; WeldWerks, the house of haze. Thiolized® yeast is now part of their juicy toolkit.Cheers -
Community
Liquid Phantasm, Exportable Terroir and the No. 8 Wire Approach
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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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 -
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Brewer's Ed
Thiols: An Introduction
Imagine a world where hop flavors abound… thanks to yeast.Cheers -
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.
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