Nathan Jentink
@njentink.bsky.social
Scientist, performer, home-brewer, dissociator, gnome-owner's association member, expert procrastinator and new hobby enthusiast.
Ever wonder why your homebrew consistently reaches a lower than expected FG, potentially resulting in astringency or reduced "mouthfeel"? Diastaticus is more prevelant than you think! Check out current research that aims to address this problem.
journals.asm.org/doi/10.1128/...
journals.asm.org/doi/10.1128/...
Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing | Applied and Environmental Microbiology
The rise of craft brewing means that more domestic beer in the marketplace is being
produced in facilities lacking the means for pasteurization, which increases the risk
of microbial spoilage. The mos...
journals.asm.org
April 25, 2025 at 4:18 AM
Ever wonder why your homebrew consistently reaches a lower than expected FG, potentially resulting in astringency or reduced "mouthfeel"? Diastaticus is more prevelant than you think! Check out current research that aims to address this problem.
journals.asm.org/doi/10.1128/...
journals.asm.org/doi/10.1128/...
If you can't collect yeast during fermentation bc you don't have a conical, overbuilding starters from the initial yeast packet does just fine 👌🏻 #homebrew
November 26, 2024 at 1:41 AM
If you can't collect yeast during fermentation bc you don't have a conical, overbuilding starters from the initial yeast packet does just fine 👌🏻 #homebrew
So happy to be able to dry hop with no oxygen 🙌🏻 The hop bong is definitely a solid investment, though I'd recommend the 2" over the 1.5" lol. Still, gets the job done and makes for a good site glass for racking to kegs, and I can purge the lines with CO2! 🍻
November 26, 2024 at 1:35 AM
So happy to be able to dry hop with no oxygen 🙌🏻 The hop bong is definitely a solid investment, though I'd recommend the 2" over the 1.5" lol. Still, gets the job done and makes for a good site glass for racking to kegs, and I can purge the lines with CO2! 🍻
Most recent beer kegged was my first attempt at a NEIPA, definitely turned out well! Finally have the ability to dry hop with no O2 so hoppy beers are on the menu 🤌🏼🤌🏼
November 22, 2024 at 4:37 AM
Most recent beer kegged was my first attempt at a NEIPA, definitely turned out well! Finally have the ability to dry hop with no O2 so hoppy beers are on the menu 🤌🏼🤌🏼
Reposted by Nathan Jentink
I'm excited to share the first publication from my PhD research as my first post on BlueSky!
www.mdpi.com/2311-5637/10...
#yeastscience #beerscience #beernerd #beeryeast #brewingyeast #fermentation #agbiousask
www.mdpi.com/2311-5637/10...
#yeastscience #beerscience #beernerd #beeryeast #brewingyeast #fermentation #agbiousask
Serial Re-Pitching of Yeast Impacts Final Flavor Profiles of Commercial Beer
The aroma-active compounds produced by Saccharomyces cerevisiae during the fermentation of wort are key to the unique aroma and flavour profiles of beer. In commercial fermentations, there is batch-to...
www.mdpi.com
November 20, 2024 at 6:59 PM
I'm excited to share the first publication from my PhD research as my first post on BlueSky!
www.mdpi.com/2311-5637/10...
#yeastscience #beerscience #beernerd #beeryeast #brewingyeast #fermentation #agbiousask
www.mdpi.com/2311-5637/10...
#yeastscience #beerscience #beernerd #beeryeast #brewingyeast #fermentation #agbiousask
When I'm not being a scientist at work, I'm a scientist at home 🍺
West Coast IPA today, ~5 gal, 1.063 OG, no injuries
West Coast IPA today, ~5 gal, 1.063 OG, no injuries
November 21, 2024 at 5:05 AM
When I'm not being a scientist at work, I'm a scientist at home 🍺
West Coast IPA today, ~5 gal, 1.063 OG, no injuries
West Coast IPA today, ~5 gal, 1.063 OG, no injuries