Ok, 2013 is the year for me to learn everything I can about yeast and brewing. What do you think we, as homebrewers, need to know about our yeast?
Topics I have learned:
Proper pitching rates
Cell counting
Cell viability
Starter step up
Slanting
Plating
Fermentation temps
So what else do we really need to know about yeast and how it relates to brewing?
Topics I have learned:
Proper pitching rates
Cell counting
Cell viability
Starter step up
Slanting
Plating
Fermentation temps
So what else do we really need to know about yeast and how it relates to brewing?