The Locksmith: Utilizing Bioengineered Yeast and High Bound Thiol Precersour Hops and Phantasm Powder to Thiol Drive Beer
Scott Janish
by janisco
2y ago
The Locksmith: Utilizing Bioengineered Yeast and High Bound Thiol Precersour Hops and Phantasm Powder to Thiol Drive Beer Researching, experimenting, and writing about biotransformation has been one of the most exciting and frustrating topics to cover over the past few years. I have brewed batch after batch of beer, attempting to piece together research from the wine and beer worlds to unlock the true potential of hops and fruit. Whether it’s incorporating wine strains as a blend with ale strains to unlock bound thiols hops (the same thiols in wine grapes like 3MH and 4MMP) or doing solo fe ..read more
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Exploration of Post-Fermentation Hop Oil Extracts
Scott Janish
by janisco
2y ago
Exploration of Post-Fermentation Hop Oils Overview and Results of the Different Hop-variety Specific Oils   When new hop products hit the market, they are usually viewed with equal amount of excitement and confusion. Post-fermentation hop oils fall into this excitement confusion category for me. Are they supposed to replace dry-hopping all together? Are they just for the bigger breweries concerned with maximizing yields? How do you even get the oils to mix in beer evenly? Are they just for flavor and aroma or do they have other implications like mouthfeel and bitterness changes? These a ..read more
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Dry Hop Best Practices: Using Science as a Guidefor Process and Recipe Development
Scott Janish
by janisco
3y ago
Dry Hop Best Practices: Using Science as a Guide for Process and Recipe Development MBAA Technical Quarterly vol. 58, no. 1, 2021,​ pp. 59-65   I was honored when John Palmer, Technical Quarterly Editor-in-Chief and Publications Director, reached out to me asking if I would be willing to write a peer-reviewed best practices guide for an upcoming MBAA TQ. John is somebody I’ve longed looked up to in the brewing world after reading his books and listening to countless podcasts he’s hosted and guested over the years.  In addition to John’s contributions to the brewing world, I’ve ..read more
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Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics
Scott Janish
by janisco
3y ago
Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics Image Courtesy of Omega Yeast S ettle in this one is dense, but I promise (or at least hope) approachable and engaging! Often, when I get excited about a topic and can’t wait to experiment with data from the literature and write a post about what I learned (even if it takes me a couple months like this one). In that case, I think there is a good chance many brewers might share my interest in the topic. The GM yeast developments is one of those areas! There’s still so much ..read more
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M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer
Scott Janish
by janisco
3y ago
M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer   Nectar specialist yeast like M. Reukaufii has been found to alter the composition of nectar to create fruity compounds to potentially increase the chances of pollination, can it amplify fruity notes in beer too?  I t’s great when the science and study from one research area gets applied and tested in a completely different realm. In this case, on the backs of researchers examining nectar inhabiting yeasts for pollination purposes, brewers are using their results to experiment with some o ..read more
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Can a Once-Forgotten (and Lost) Lager Yeast Be a Good Indian Pale Lager (IPL) Strain?
Scott Janish
by janisco
3y ago
Can a Once-Forgotten (and Lost) Lager Yeast Be a Good Indian Pale Lager (IPL) Strain?   Tum 35 was a popular lager strain until the 1950’s until it virtually went extinct. Resurrected in 2019, the strain shows promise as a soft, neutral, and low-sulfur producing IPL strain.  I ‘ve only brewed a handful of lagers throughout my entire homebrewing career (not counting copitched lager beers). We’ve brewed a handful now at Sapwood, but Mike mostly came up with the recipes based on his much more extensive lager brewing history. I think I’m just sensitive to the sulfur-like aroma many ..read more
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Freeze Dried Mango Citra NEIPA
Scott Janish
by janisco
4y ago
  Bio–T Cryo® Blend hot-side with freeze-dried mango during active fermentation to push fruity flavors. H ot-side hop saturated flavor is an essential part of a great hazy IPA. Loading up an IPA with a massive charge of dry-hops alone doesn’t seem to be enough. These types of hazy IPAs lacking in hot-side flavor often come across as vegetal and flabby on the palate. The hop-derived “fruitiness” from the whirlpool helps to carry the dry-hopping. I’ve experimented with zero hot-side hops in the past, and the results weren’t great.  In this beer, I used a new experime ..read more
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Cashmere DIPA with Conan and Hefeweizen Yeast
Scott Janish
by janisco
4y ago
Cashmere IPA    Fermented with Conan and Hefeweizen Yeast O ne of my favorite things to do at the brewery is experiment with small batches. Sometimes I’ll transfer 5-gallons of fermented hoppy wort pre-dry hop to a purged keg with experimental hops. Other times I’ll take a little wort pre-ferment to test out different yeast strains or blends; we just got a small 18-gallon conical to make this type of experimentation a little easier and more representative of brewing something on the bigger tanks.  This particular experiment is a built on yeast blend beer that we’ve done in t ..read more
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A Look at pH in Hoppy Beers
Scott Janish
by janisco
4y ago
The post A Look at pH in Hoppy Beers appeared first on Scott Janish ..read more
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A Look at pH in Hoppy Beers
Scott Janish
by janisco
4y ago
The post A Look at pH in Hoppy Beers appeared first on Scott Janish ..read more
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