101

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

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

Yeast will do what we want it to do, as long as we provide the right environment.

Take advantage of fast-acting Lacto cultures to bring a little acid to the party.

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

One of the best ways to increase yeast count or revive old yeast is to make a starter — here’s how you do it at home.

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

Brewing NA beer doesn’t have to be a dry topic.

A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.

A rundown on an enzyme that can help keep your beer clean.

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.

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.

Getting down to fizzness.

Once you’ve got a wort starter ready to go, making a Lacto starter is easy. Follow these steps and you’ll be well on your way to sour beer.

Time to put these concepts to work and into a package.

Ready to tackle an all-Brett beer? You’re gonna need a starter. Let’s go!

To pitch or not to pitch?