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.

  • Interviews

    Interview with Max Haemmerle from Philter Brewing

    We talked to Max Haemmerle from Philter Brewing about quality control in the brewing industry and how technology can help boost the creativity of brewers.

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  • Interviews

    Interview with Helen Isherwood & Eric van der Lugt from Jopen Bier Brewery

    We 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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  • Interviews

    Interview with Collette Arnheim from Stomping Ground Brewing Co.

    We 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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  • Interviews

    Oculyze BB testimonial by Rubens Angelotti from Blend Bryggeri

    After learning about Oculyze from his friends at Anarchy Brew, Rubens tested himself. His conclusion: Oculyze is a sensational tool!

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  • Interviews

    Interview with Ilya Yurk from Weincampus Neustadt

    A 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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  • Interviews

    Interview with Inga Stork from Weingut Darting

    An 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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  • Interviews

    Interview with Raquel Muñoz from Cervezas Gran Vía

    A discussion about how technology has helped breweries overcome the challenges of the pandemic and why yeast activity monitoring is so important.

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