FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Control of Final Wort pH (Matt)
Dry Yeast ("Eric \"Rick\" Theiner")
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Date: Wed, 16 Mar 2011 04:23:55 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: Control of Final Wort pH
I am interested in the practice of controlling final kettle pH,
which I understand is common in Germany. Internet searches
have turned up some discussion but I'm having trouble finding
primary sources or cited references (maybe they're all in
German). Could anyone point me toward a reference?
Thanks,
Matt
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Date: Wed, 16 Mar 2011 14:40:57 -0400
From: "Eric \"Rick\" Theiner" <rick at ecologiccleansers.com>
Subject: Dry Yeast
Hey guys,
I'm looking simply for anecdotal evidence and satisfaction.
I started brewing back in the days when your local homebrew shop urged
you to toss the
packet of yeast that came in the top of the beer kit and buy a quality
dry yeast. Then
came the days of the smack-packs, then ready to use cultures, etc.
And then when I
started brewing lagers, I was told that there was no such thing as a
dry lager yeast.
I'm sure everyone sees where I'm going with this. All the while that
the liquid yeasts were
taking over the market, it seemed that there were dry options that I
simply never considered.
I have noticed that there are now multiple strains available dry and
recently I also saw some
dry lager yeasts. And they're a lot cheaper than liquid yeasts (on a
cell count basis) and
they are certainly more stable (I'd never simply put a vial of White
Labs into the freezer)...
Now with that release about Danstar, it made we wonder-- so is it
worth taking another
look at the dry yeasts out there?
Just looking for anyone's thoughts.
Rick Theiner
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End of HOMEBREW Digest #5807, 03/16/11
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