Yeast, Yeast, Yeast! Part 2
By Clayton Morrison (Fermental Brewing and Grainfather Agent) “Ok, so for those of you who caught the last blog you should have a good idea of what yeast is and what it does. This week, we’re going to talk about caring for and getting the most out of your yeast via a starter. Different yeasts […]
Choosing a Yeast Strain for Your Beer
We’ve quoted this before but it’s worth reiterating that ‘brewers make wort, yeast makes beer’. Choosing the right strain of yeast arguably makes the biggest difference in how your end beer turns out so we thought we’d talk you through how to make the right selection. The most obvious distinction to make in yeast […]
Yeast Trial Experiments Featuring Mangrove Jack’s Yeasts
It’s an old saying amongst brewers that, ‘the brewer makes wort, the yeast makes beer’. What they mean by this is that yeast choice, proper pitching rates and healthy fermentation conditions are some of, if not the most important part of brewing. We caught up with Dave from the UK team to see just how […]
Bottle Conditioning and Carbonating With Brettanomyces
Bottle conditioning with brettanomyces strains can be extremely difficult for homebrewers due to the unpredictable nature of Brett refermentation. We caught up with JK in the UK for his advice on how to safely approach this technique; Having had some previous experience with Brettanomyces refermentation in an imperial stout I’ve been keen to experiment and […]
Brewing with Brettanomyces
This week we caught up with JK who has been experimenting with two different Brettanomyces (what is often known for giving a beer its sour and/or funk taste) fermentation trials, find out what he learnt below: “I’ve recently noticed that it’s becoming more and more der rigueur to ferment a beer with a single or […]
Improving Yeast Performance for Big ABV beers
Finding a yeast that provides all of the characteristics you want, whilst achieving a high ABV can be a tricky job. This week we caught up with JK who shared a technique he uses to improve yeast performance when brewing big ABV beers, read about it below. “One of the main problems that brewers face […]
A Guide to Cropping Yeast
Cropping yeast is something that is very common in commercial breweries because of a regular brewing pattern and the savings that can be made not having to pay for yeast every time you brew. This was also something JK was very familiar with in a commercial setting, whether that’s cropping from the bottom of a […]
