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The Brü Lab
Episode 148 | Attenuation w/ Dr. Laura Burns
Mar 6, 2024
Dr. Laura Burns from Omega Yeast discusses attenuation with Cade, covering topics like measuring attenuation, apparent versus real attenuation, yeast genetics, optimizing fermentation, yeast adaptation, and genetic changes. The conversation emphasizes the crucial link between genetic modifications in yeast and the optimal production of alcohol and CO2 in brewing, as well as the importance of consistency and control in attenuation for brewing practices.
01:11:11
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Quick takeaways
- Optimizing fermentation by understanding the nuances of attenuation, including maltotriose fermentation and yeast genetics.
- Influencing attenuation potential through adjusting wort profiles, enzymatic activity, and yeast strains for desired outcomes.
Deep dives
Imperial Yeast's New Hybrid Strain: I10-Mango-Steene
Imperial yeast introduces the unique proprietary strain, I10-Mango-Steene, boasting excellent attenuation, notes of ripe tropical fruit, strawberry, and lice that complement modern hops. This Kivike hybrid can ferment between 78 to 90 degrees Fahrenheit without issues, offering brewers a versatile option. The strain's characteristics enhance fruity IPAs and highlight the innovative advancements in brewing yeast.
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Discover
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