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
This mead recipe is for a Norwegian-inspired juniper mead featuring meadowsweet (meadwort) and fermented with Selland kveik culture. It comes to us by way of master meadmaker Steve Fletty, who is of Norwegian heritage. The unique juniper-steeped water creates a very wonderful piney, fruity, base for the mead. (You can see a similar juniper steep
