Filter by
Best Practices – Sour Solutions: Strain ComparisonSour beer styles range in seemingly unlimited flavors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer.
Best Practices – Sour Solutions: Strain Comparison (US only)Sour beer styles range in seemingly unlimited flavors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer.
Best Practices – Sourvisiae®Traditional methods for brewing sour beers involve fermentation with lactic acid bacteria and yeast. The most common approach in recent years has been using the kettle souring method to pre-sour the wort prior to fermentation. In this method, sterile unhopped wort is inoculated with bacteria, which is held at a precise temperature for 24-48 hours, to allow the development of lactic acid. The wort is then boiled (with hops as desired) and then transferred to a fermenter and inoculated with a brewing yeast strain
Best Practices – Stuck Fermentation
A stuck fermentation can result in a rejected batch of beer representing lost brewing time, ingredient costs and beer supply shortages. By taking preventative measures and reacting quickly in the event of a sluggish or stuck fermentation, the brewer can avoid a devastating loss of product.
Best Practices – Wildbrew Philly Sour™WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. WildBrew Philly Sour™ fermentation performance depends on a variety of factors within the individual brewers environment. This document addresses some important fermentation kenetics information and provides tips on using this innovative product.
Best Practices – Yeast Nutrients for BrewingWhether 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.
Booklet – Better Brewing with EnzymesThe brewing process takes advantage of the natural biological processes of germination and fermentation, where endogenous enzymes play a critical role. Adding enzymes gives the brewer greater control: stability, quality, consistency, and yield. Download this booklet to raise your brewing process to the next level.
Hop varieties and yeast combo for high in free/bound terpenes and thiolsDifferent yeast strains interact with different hop aroma precursors. This table will help you to select hop varieties to increase specific thiol or terpene precursors and choose the best LalBrew Premium yeast strain to interact with these precursors for optimal biotransformation.
Learning module – Can you identify the major flavors of fermentation?Can you identify the significant flavors of fermentation? This module teaches brewers about the complex world of fermentation. It covers the flavors produced by yeast during fermentation, such as esters, phenols, H2S, diacetyl and how to control them through various techniques. By the end of this module, learners will have the knowledge to achieve desired flavor profiles in their products. Learn it all in this short 10-minute online module.