Can a Once-Forgotten (and Lost) Lager Yeast Be a Good India 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...
Survivables: Unpacking Hot-Side Hop Flavor Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer O ne of the things I obsess with at Sapwood is tasting our hop-forward beers pre-dry hop. After a tank has been soft crashed down to 58°F (14°C)...
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....
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...
A Look at pH in Hoppy Beers Heavy dry hopping will increase the final pH of beer, but does it matter? A Look at pH in Hoppy Beers H ow important is the final pH of beer? What factors can play a role in altering the final pH of beer? What are the pH ranges that people...
