Sustaining and the propagation of yeast cultures is one of the most difficult tasks in a brewery. Yeast is a living organism, so they require special care, food, nutrients, water, and even AIR! Anyone can go to the homebrew shop and pitch a “smack pack” or “vial” of yeast into their wort, it takes a special breed of beer nerds to go above the call of duty and sustain and propagate yeasts. We use specialized “yeast food” that’s derived from Dry Malt Extract (DME), but we add additional nutrients and special water that yeast go crazy over. We even inject clean air into the starter flask that’s scrubbed from all VOC’s and particles up to 3 microns in size. When you think that’s enough we continuously monitor temperatures to ensure optimum results. The result from going “above and beyond” is in the beer itself…or a picture or two!
Tag Archives: yeast experiment
*Phew* What a busy week it’s been at the brewery! Within the past 7 days we’ve handled over 6 different batches of beer, or ~30 gallons of beer. What are we doing with all this beer you ask? Well, we’re preparing for our next “Tasting Party” of course which is scheduled for sometime in April! Today we crafted our Flagship brew Copperhead Ale (v220.127.116.11), we haven’t sampled our “yeast experiment” from our last batch as of yet. But we decided to take a risk and proceed with the v.18.104.22.168 fermentation prototype regiment. After care consideration, we decided to drop the original specific gravity by 4 points per gallon (1.054 -> 1.050) and adjusted the mash schedule to match those gravity changes.