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Though phenolic character and diastatic ability frequently appear together in brewing strains, they are not really connected at a genetic level. Take a look at which strains are just phenolic, which are phenolic and diastatic, and which are just diastatic. You might be surprised.

Omega Yeast’s researchers can make diastatic strains non-diastatic. That means there are now a couple of ways to avoid the risks those strains posed, while keeping more of what you love about saison.

What I do have is a very particular set of skills…

A good head on a beer’s shoulders isn’t just pretty. Foam (and the carbonation that kicks it off) serves up the bouquet. It affects appearance and mouthfeel, too. Most beers are force carbonated, but capturing CO₂ through spunding can lead to a finer foam.

You might be someone who avoids a bloated pack, but once it’s discounted, maybe it starts to look pretty good. Should you go for it? Why are some of us even suspicious of a swollen pack in the first place?

Using technique to improve clarity in your beers.

Understanding when and why to mix it up.

Know when to take the counts and what to do with that information.

Getting the most out of your yeast, one generation at a time.

Yeast will do what we want it to do, as long as we provide the right environment.

Take advantage of fast-acting Lacto cultures to bring a little acid to the party.

History plays a major role in beer style formation, but yeast predates all brewers and consumers.

One of the best ways to increase yeast count or revive old yeast is to make a starter — here’s how you do it at home.

Now there’s no reason not to dial in your processes.

Brewing NA beer doesn’t have to be a dry topic.

A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.

A rundown on an enzyme that can help keep your beer clean.

Dry hopping can be a major stressor for yeast, and pitching yeast from beers that have been dry hopped is a no-go. We have a few tips to get around that.

All flavors have a threshold of detection, but we can take that information and make even better use of what those flavors mean to us.

Getting down to fizzness.