Fermentation Foray: 4 Homebrew Con Seminars on Yeast

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Without yeast conducting fermentation, we wouldn’t have beer! Check out these 4 Homebrew Con seminar recordings on yeast and fermentation.

Access to hundreds of Homebrew Con seminar recordings is an exclusive benefit of AHA membership.

1. Yeast Genome Changes During Serial Repitching

Maitreya Dunham (University of Washington)  |  Homebrew Con 2018 (Portland, OR)

We used whole genome sequencing to follow the genetic changes that occurred after 29 serial repitches of the American Ale strain WY1056 by Postdoc Brewing. Comparing samples showed two mutations that became detectable in the population after 15 repitches and elevated to high frequency by the 29th. We will present preliminary data on what effects these genomic mutations have on the brewing qualities of the yeast.

2. Managing Yeast: Better Fermentation at Lower Cost

Jamil Zainasheff (Co-author of Yeast: The Practical Guide to Beer Fermentation)  |  Homebrew Con 2015 (San Diego, CA)

Come on, get more out of that package of yeast! Commercial brewers harvest and repitch yeast not only to save money, but for better fermentation quality. With a little knowledge, it can be easy for you to do the same. In this session you will learn step-by-step techniques for determining how much yeast to use and how to harvest, store, and repitch yeast for better flavor, better attenuation, and big savings.

3. Menage a Myces: Blended Yeast Fermentation

Chris White (White Labs)  |  Homebrew Con 2015 (San Diego, CA)

Have you ever found a yeast strain that had a great fermentation flavor but didn’t attenuate well? Have you ever used a Belgian yeast strain that didn’t flocculate well? The solution might be to blend yeasts. Historically all breweries had a blend of yeast in their fermentation. It wasn’t until the work of Louis Pasteur that breweries began using pure cultures of single yeast strains. Now you can use more than one yeast strain in a fermentation to blend fermentation flavors, increase attenuation, or improve flocculation.

4. How to Manage Yeast for the Home Brewery

Douglas Gladue (University of Connecticut)  |  Homebrew Con 2014 (Grand Rapids, MI)

How were brewing strains chosen to make beer? Douglas will provide information every homebrewer can use to ensure their beer is properly fermented and does not contain off flavors associated with bad fermentation. We’ll discuss selecting proper yeast strains, reusing yeast for multiple batches, and storing cultures for future use, and we’ll share tips helpful to new and experienced homebrewers alike.

Browse through the Homebrew Con Seminars archive for even more explorations on yeast and other topics on beer, mead, and cider!