Fermentation Decoded
We’re covering all topics having to do with fermentation from the best yeast for stuck fermentation and the yeast pitching rate formula to what causes turbidity and the difference between top and bottom-fermented beer. We’re also decoding the yeast cell counting methods and helping you choose the best yeast cell counting kit to monitor fermentation during all stages of production.
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InterviewsInterview with Helen Isherwood & Eric van der Lugt from Jopen Bier Brewery
Read moreWe talked to Helen and Eric about their exciting journey with Oculyze – from intrigued at first sight, through the hands of the people in the laboratory, and down to the brewers on the floor.
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InterviewsInterview with Collette Arnheim from Stomping Ground Brewing Co.
Read moreWe talked to Collette Arnheim from Stomping Ground Brewery Collingwood about the role technology, and Oculyze, in particular, has played, as part of their quality program
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InterviewsOculyze BB testimonial by Rubens Angelotti from Blend Bryggeri
Read moreAfter learning about Oculyze from his friends at Anarchy Brew, Rubens tested himself. His conclusion: Oculyze is a sensational tool!
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InterviewsInterview with Ilya Yurk from Weincampus Neustadt
Read moreA talk about the advantages of using Oculyze vs. a cell chamber & a microscope, the role of yeast cell counting in winemaking, and avoiding stuck fermentation.
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InterviewsInterview with Inga Stork from Weingut Darting
Read moreAn interview about the danger of stuck fermentation in wine making, why adding yeast nutrient during wine fermentation is important, and how Oculyze can help.
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InterviewsInterview with Raquel Muñoz from Cervezas Gran Vía
Read moreA discussion about how technology has helped breweries overcome the challenges of the pandemic and why yeast activity monitoring is so important.
