Context: I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned ...
I emailed this to the Mr. Beer beermaster, but I figured I'd ask here as well. For my Doppelbock 7.0, this Sunday will make it 3 weeks in the keg for fermentation. The previous beer I made was a pale ...
I know that in a very general sense, yeast = good, bacteria = bad. But why is this? Do bacteria produce alcohol like yeast? Is yeast a subset of all bacteria, or vice versa?