Yeast grows on a number of plants and also drifts through the air. In the old days people fermented things without even knowing what was causing it. There is no reason we cannot make use of wild yeast in our beers and see what we end up with at the end!
Important hints on homebrewing a great Munich Helles recipe.
How to select and pitch the perfect hefeweizen yeast to the get the phenolic, estery and wheaty flavors that make this style so special.
The original London Porter was a smoked beer which utilized exclusively British Brown malt, smoked over Hornbeam. There was until fairly recently a general consensus that it was in its original form a mixture of a ‘mild’ beer (actually a ‘fresh’ or ‘green’ beer) and a ‘stale’ (or mature beer with sub-acetic ‘sour’ flavor).
Advantages of using dry yeast has a lot of advantages over liquid yeast for fermentation. It is cheap and readily available. If stored cool and dry, after 2 years the cells still have a viability over 90%. The form factor is small and one packet contains around 230 Billion cells. Learn how to correctly rehydrate your dry yeast before pitching in your cooled wort.
We recently had an opportunity to catch up with Neva Parker, White Labs’ VP of Operations, to talk about her unusual road into the world of brewing, how science and brewing intersect, and how homebrewers can get the most out of their experimentation.
The post The Science of Suds: Interview with Neva Parker from White Labs appeared first on HomeBrewTalk.com.
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