We’re getting pro tips from Imperial Yeast on fermenting high-gravity lager beers. Adam McClure, Technical Support Specialist at Imperial Yeast, discusses special considerations for higher alcohol lagers including yeast cell count and pitch rate, staggered aeration, fermentation temperature, and extended lagering techniques. Plus, the importance of performing both forced fermentation and VDK (or diacetyl) tests
Homebrew recipe provided by Adam McClure, technical support service team member at Imperial Yeast. The recipe was developed from his experience as a professional brewer with suggestions from Imperial Yeast coworkers and other pro brewers in a truly collaborative effort. Hear more advise for brewing and fermentating Collaborator Doppelbock directly from Adam — and get
Barrel-Aged Imperial Stout These recipes and brewing/tasting notes come to us from Chop & Brew fan Adam Joyce from Madison, Wisconsin. Adam is a member of Sun Prairie Wort Hogs homebrew club a much-appreciated Chop & Brew Patreon supporter. (You should be one too!) He sent us a bottle of each version – Bourbon and Rum –
