Yeast

Yeast transforms sugars in the wort to C02 and alcohol. Yeast comes in liquid and dry form for the homebrewer’s use. There are multiple liquid yeasts around to suit each type of beer.

Liquid yeasts are on the whole considered to be better than dry yeasts. Each liquid yeast adds its own unique flavour to the brew. Nonetheless, liquid yeasts are about five times as expensive as dried yeasts. Hence, dried yeasts end up being more commonly used. There are excellent types of dried yeast available, such as, Gervin, Danstar and Safale yeasts, all providing wonderful results.

Yeast transforms sugar into alcohol. There are many kinds of yeast; however, just a few are suitable for brewing. The strain of yeast you use is a crucial determinant with regard to the finished beer’s flavour.

This is the case because the yeast’s by-products, as it converts sugar to alcohol, supply most the beer’s flavour. Hence, it is vital to pamper the yeast whilst it is working by ensuring that the brew is at the correct temperature. Should the yeast be too hot, there is the production of too many flavour compounds. Should the yeast be too cold, the beer can taste pretty bland.

There are numerous types of dried yeast available. Gervin English Ale Yeast is good. Liquid yeast cultures are great too, like Whitelabs and Wyeast products. They are on the market at around £5 and necessitate you doing more work. You can, however, reuse them. The resultant quality of beer makes these liquid yeast cultures well worthwhile.

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