Brewing Best Practices

Best Practices – Hard Seltzer Fermentation

Jul 8, 2020

Hard seltzer is produced from a sugar-based fermentation that produces a neutral alcohol base that is often flavored with fruit or other aromatics. There are many different strategies for producing hard seltzer depending on the priorities of the brewer. This best practices document covers the following sections: “Choose your strategy”, “choose the sugar source”, “Control the pH”, “Protect the Yeast”, “Feed the yeas with protocol and typical results”, “Optimize the fermentation”, “Filtration, dilution and flavoring”.

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Best Practices – Yeast Nutrients for Brewing

Mar 16, 2021

Whether you’re brewing all-malt or adding adjuncts, yeast health and performance is critical for a successful fermentation and consistency from batch to batch. Nutrient additions are an effective method to ensure yeast health. Servomyces™, YeastLife Extra™, and Yeastlife O™ are the three different yeast nutrition options provided by Lallemand brewing function of wort conditions and objectives.

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