Best Practices: Yeast Harvesting
Based on our work with operating breweries, below are our best practices for harvesting our yeast.
Everything you need to get the most out of our clean thiol-producing TROPICS™ London yeast.
Achieve the perfect level of acidity with no off-flavors. GALACTIC™ strains produce lactic acid during fermentation, enabling quick-souring in the fermentor—no kettle pasteurization required.
SUMMERSTONE™ provides complex and stable stone fruit flavor, especially reminiscent of peaches and apricots. Stone fruit character is notoriously difficult to retain in beer, even with large amount...