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
This recipe and process write-up was provided by Kyle Tupper who sent us the very fun smoked cider sampled in this Chop & Brew video. The addition of pine-smoked lapsang souchong tea to the cider results in a most unique smoke flavor like nothing we’ve ever had before and will soon be trying in
Embark on a most epic flight of traditional meads with two mead masters, Steve Fletty and Josh Holbrook. Traditional meads are made with a single variety of honey and very little else as a way to showcase the characteristics and flavor attributes of that honey. Over the course of almost a dozen examples we try
