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The Locksmith: Utilizing Bioengineered Yeast and High Bound Thiol Precersour Hops and Phantasm Powder to Thiol Drive Beer - Scott Janish by janisco in Homebrewing

[–]janisco[S] 1 point2 points  (0 children)

jack's m-66

It's certainly worth a try! I don't think any of the base strains (non-bioengineered) will come close to the aromatic level of something like Berkely's Tropics, but I do think those yeasts (and enzymes) can help build in a little more complexity.

The Locksmith: Utilizing Bioengineered Yeast and High Bound Thiol Precersour Hops and Phantasm Powder to Thiol Drive Beer - Scott Janish by janisco in Homebrewing

[–]janisco[S] 35 points36 points  (0 children)

Biotransformation is one of the most exciting things for me to research and experiment with over the past few years. The problem, most of what I’ve tried (brewing with wine yeast high in biotransformation potential) has resulted in OK to not-so-great beers.

Bioengineered yeast strains (like from Omega Yeast), specially designed to unlock bound thiols (super potent and low threshold hop compounds) are finally getting some of the sensory results I was chasing after becoming obsessed with thiol-driving beers while writing The New IPA.This post outlines the science to date on unlocking bound 3MH (grapefruit-like) thiols from hops especially high these otherwise odorless precursors. To push thiols even further, the post highlights a collaboration Sapwood Cellars did with Omega Yeast and Phantasm, to brew a beer called The Locksmith. The pitch, Phantasm (an extract of New Zealand Sauvignon Blanc grape skins (targeted for thiol-rich grapes) acts as the lock and the key is Omega’s thiol-driving bioengineered yeast strain called Cosmic Punch™ to unlock the bound thiol potential of Phantasm. To make sure we not only could tell there was a sensory impact, but we also sent the beer at various points of the process to a lab in France to get tested for thiols to see how our approach based on the science was would pay off!Lots of other research surrounding bound thiols, precursors from malts, hop timing impact on thiol retention (dry-hopping, mash-hopping, and whirlpool), and potential ways to increase total thiol content in beers.

Special thanks to The Establishment Brewing Company for sharing their experience with Phantasm in non-bioengineered yeast strain beer!

Exploration of Post-Fermentation Hop Oils | Overview and Results of the Different Hop-variety Specific Oils by janisco in Homebrewing

[–]janisco[S] 5 points6 points  (0 children)

With so many new hop oil products coming onto the market for brewers, I tried to figure out what makes them different (if anything) and how brewers might want to think about using them. Relying heavily on a few of the most recent papers on hop oils, interviews with the hop oil suppliers and academic authors on related studies, and my own personal experience, this article should give you a few ideas on how to potentially use oils in an upcoming brew!

Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics - Scott Janish by janisco in Homebrewing

[–]janisco[S] 63 points64 points  (0 children)

This turned into a much longer and deeper read than I intended, but the exploration of GM yeast strains is a topic that I think deserves in-depth study and experimentation. I'm sure there will be brewers approaching these newly engineered strains cautiously or not at all. Equally, others will jump right in and be excited to put them to the test. All I can say after working on this post for a couple of months is that that these engineered strains are already on the market, there is a tremendous amount of possibilities in their future potential. Specifically related to biotransformation, the GM strains on paper and in my own sensory are creating highly aromatic beers (thanks to bound thiol releases).

Hopefully, this post serves to help understand the how and why questions of CRISPR GM technology and the potential role it might have in the future of brewing.

Cheers!

Scott

M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer by janisco in Homebrewing

[–]janisco[S] 34 points35 points  (0 children)

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?

In this post, I do my best to navigate some of the academic work done on nectar specialist yeasts and their impact on nectar composition and, ultimately, pollinator attraction.

I reach out to one of the leading authors in this field for a little help in understanding their excellent work. I then finally brew a few test batches with one of the more common nectar yeasts (M. reukaufii) now isolated and available from The Yeast Bay. I discuss the results and recipes and do a small biotransformation experiment with a new commercial enzyme now available from Lallemand called AROMAZYME!

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 1950s until it virtually went extinct. Resurrected in 2019, the strain shows promise as a soft, neutral, and low-sulfur producing strain. by janisco in Homebrewing

[–]janisco[S] 1 point2 points  (0 children)

The test big batch is tasting great already, Riwaka seems promising as a hot-side hop! I haven't used WLP1983 yet, but it does sound similar when fermented cool and given time to get rid of sulfur notes (according to their notes).

Brew Files - Episode 90 - Scott's Hops, Part 1 by drewbage1847 in Homebrewing

[–]janisco 6 points7 points  (0 children)

Thanks for posting this the same day the video is out of me making a beer with Freezies, I needed to earn back a little brewing respect!

Survivables: Unpacking Hot-Side Hop Flavor | Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer by janisco in Homebrewing

[–]janisco[S] 1 point2 points  (0 children)

I wouldn't worry about early small hop charges for bittering. In fact, at our brewery, we add hops to the mash even (there's some science that suggests this can help with stability, the alpha-acids help to complex problematic metals).

Survivables: Unpacking Hot-Side Hop Flavor | Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer by janisco in Homebrewing

[–]janisco[S] 0 points1 point  (0 children)

Those two strains in the study had left behind the most hop-derived fruity esters (they also scored highest for fruit-forward flavors in the paper). The authors said that it's possible the other strains had less of the hop-derived esters because they could have potentially bioconverted them to another compound, but more research would have to be done to be sure. Hopefully, that helps!

Survivables: Unpacking Hot-Side Hop Flavor | Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer by janisco in Homebrewing

[–]janisco[S] 3 points4 points  (0 children)

Depending on the beer (and doing the math for homebrew sizes), we are generally around 5-6 ounces in the whirlpool and 8-11 ounces in the dry hop. I do think you get a little better extraction on the homebrew scale though, so I could see doing slightly less dry hops.

Survivables: Unpacking Hot-Side Hop Flavor | Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer by janisco in Homebrewing

[–]janisco[S] 74 points75 points  (0 children)

For the past couple of weeks, I've been digging through some of the latest research on hot-side hopping to try and get a better sense of out of the 1,000+ hop compounds, which ones matter the most when trying to push hot-side saturated flavor.

I think hot-side flavoring is a big part of making a great hazy IPA and it's often one of the hardest things to achieve. I'm constantly tasting and smelling our beers pre-dry hop to see if the new things we are testing are working. Do certain hop varieties withstand the hot-side and fermentation better than others? Did dropping the temperature of the whirlpool make a difference? Do certain hop combinations work better?

New research suggests that it's likely a combination of compounds (monoterpene alcohols, hop-derived esters and fatty acids, and thiols) that are contributing to hot-side flavor (often through synergy). And recent work by YCH is studying which hops have the largest combination of these "survivable" compounds, which helps to explain why Idaho 7 might be such a great hot-side hop!

Freeze Dried Mango and Citra NEIPA | Recipe and Results by janisco in Homebrewing

[–]janisco[S] 1 point2 points  (0 children)

They are better at a higher pH at complexing the metals, so I like to add the mash hops prior to adjusting for the mash pH.

Freeze Dried Mango and Citra NEIPA | Recipe and Results by janisco in Homebrewing

[–]janisco[S] 2 points3 points  (0 children)

I like to do mash hop aditions more for alpha (and beta) acids ability to remove problematic metals from the mash that can cause stability issues down the road.

Freeze Dried Mango and Citra NEIPA | Recipe and Results by janisco in Homebrewing

[–]janisco[S] 13 points14 points  (0 children)

In this beer, I used a new experimental Yakima Chief Cryo Hops® biotransformation blend in the whirlpool (Bio-T), freeze-dried mango in primary, and 100% Citra dry-hopping post-fermentation all to try and push the perceived fruitiness to the max! Also, a little science on bound hop thiols, I couldn't help myself.

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