I've read a few accounts of brewers using slow temperature increments to bring out particular flavours from the yeast that they're using. For example, stepping up 1C or so every day over a few days. ...
I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
What is attentuation? How does it effect beer flavor and quality? How is is calculated and why do I need to know it?
WhiteLabs provides these two great American Ale yeast strains (among others). WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast) What are the differences in these two strains and what ...
Is it worth using? I was thinking of getting one to use on my first fermenter for a german weissbier so that the yeast flavour and aroma is more present in the final result. By how many degrees does ...