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Yeast Profile Terminology


Beer Styles - The styles of beer for the specific yeast strain.


Aroma - The aroma and flavor profile of the yeast strain.


Attenuation Range - Attenuation is the percentage of sugars consumed by the yeast. Attenuation range provides the percentage of sugar a yeast strain will consume.


Temperature Range - The optimal fermentation temperature of a yeast strain. Common issues from incorrect temperature range are poor attenuation and diacetyl "buttery" flavor.


Flocculation - The aggregation of brewing yeast during the fermentation of beer. Refers to how soon the beer yeast will begin to flocculate during fermentation.


Alcohol Tolerance - The percentage of alcohol a yeast strain can tolerate.


Pitching Rate - The amount of yeast cell count per mL of wort. Low or high pitch rate may contribute to a wide range of effects ranging from flavor to yeast productivity.


Sources:

https://www.enzymeinnovation.com/flocculation-attenuation-explained/

https://wyeastlab.com/resource/professional-pitch-rate/

https://www.lallemandbrewing.com/en/united-states/brewers-corner/technical-documents/

Propagate Lab GF Liquid Yeast


There is still time to preorder the only gluten free liquid yeast available to home brewers. The yeast strains available through Propagate Lab are normally only available to breweries. Don't miss your chance to brew with a unique yeast strain in your next brew.

Preorder Propagate Liquid Yeast
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Let's Talk Sour Beer Yeast


If you have tried your hand at brewing a sour beer in the past, or have thought about it but never got around to it, the new SourvisiaeĀ® yeast from Lallemand is a game changer. SourvisiaeĀ® is pitched just like conventional yeast in one simple step, and reduces the risk of cross-contamination. SourvisiaeĀ® produces lactic acid during fermentation resulting in an easy to brew sour-style beer.


Order SourvisiaeĀ®now and brew that long overdue sour!

FLASH SALE! 50% OFF SELECT YEAST >>> CLICK HERE NOW <<<

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Before the new SourvisiaeĀ® yeast, Lallemand first introduced Wildbrew Philly Sour, which is also pitched like conventional yeast in one simple step. However, Wildbrew Philly Sour benefits from a higher fermentation temperture between 71.6 - 86F (22-30C), making it a better choice for brewing sour beers during the summer months.


Learn more about Wildbrew Philly Sour on our blog.


Buy Wildbrew Philly Sour for your next sour!

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The Future of Lager Yeast is Here!


Available soon! Lallemand is at it again. LalBrew NovaLagerā„¢ is a true bottom-fermenting hybrid yeast that produces lager-style beers with the higher fermentation temperatures of an ale yeast. This yeast produces a mostly neutral lager-style beer with slight ester notes, high attenuation and medium flocculation.


Be the first to be notified when NovaLagerā„¢ becomes available in 11g sachets!

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Functional Brewing - Session Ale


This month we are featuring both the recipe and a video tutorial for a Session Ale. Functional Brewing is currently a homebrewer "giving gluten-free brewing the airtime it deserves"...with maybe other aspirations in the future?!


Watch the video, brew the recipe, and follow Functional Brewing on social media:


instagram.com/functionalbrewing/

youtube.com/@functionalbrewing

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