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Learning module – Everything you Need to Know About Diastaticus
- What is S. cerevisiae var. diastaticus? How does it work?
- What are common sources of diastaticus contamination?
- How can I detect it? How can I control its presence?
Learn it all in this short 10-minute online module, brought to you by Lallemand Brewing technical experts.
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Technical paper: Feeding yeast for brewing successDownload this free paper to learn about common nutrient deficiencies in the wort. It reviews the five nutrients brewers may consider supplementing to improve their fermentations, which can influence the resulting product’s flavor and aroma — among other characteristics.
Technical paper: Hydrogen Sulfide (H2S) & BeerOur experts gathered all the important literature and interviewed specialists to increase your understanding of H2S in beer production so the natural flavor of malt and hops can shine through.
In this paper, you will learn about the composition and reactions of hydrogen sulfide as well as how it is produced during brewing. You will also read about the latest detection methods, prevention methods, and techniques to remove H2S.
Technical Paper: Lager Made Easy
Lager is the most popular beer style around the world. But how many times have we heard brewers tell us they are difficult to produce? Sensory defects cannot be masked by the complex flavors of malt and hops. To help you craft consistent and high-quality lagers, we combined our team’s expertise in this free technical paper.
Wheat Beer SolutionsWheat beer is one of the oldest beer styles, dating back thousands of years. Wheat malt and unmalted flaked wheat impart unique characteristics to these styles such as increased body, a creamy mouthfeel, improved foam stability, and haze. There are many varieties of wheat beer that range in color from white to black, and alcohol content from 3-10% ABV. Within this diversity of styles, most wheat beer styles are united by the flavors imparted by specific yeast strains, notably banana (isoamyl acetate) and clove (4-vinyl-guaiacol, or 4VG).
Yeast nutrition fundamentalsYeast nutrients are a major factor of influence on overall health and fermentation performance. By adding nutrients, one can “improve alcohol yield, reduce fermentation time, enhance yeast viability and vitality, and increase diacetyl removal, as well as control undesirable flavor compounds”.