OpenSights
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- Joined
- Dec 9, 2017
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I’ve come to the point in brewing where I find myself comfortable the basics, cleaning, sanitizing, use of hops and grains, the boil, fermentation....
While I no doubt need to continue to practice all of that, I feel I need to start expanding my knowledge and practices. The next two subjects I want to learn in depth are water and yeast. I’m using RO water and I know it can be improved upon, but for now I want to learn about yeast.
I’ve read what I could find here and much the subject in the many books I have. To be honest, I love to read, but to really learn I have to be hands on.
In my venture learning about yeast I’d like to get ideas, thoughts and opinions about equipment, practices and products. I understand yeast choice and practice of use depends on recipe and your personal favored outcome.
I’ve only pitched dry yeast. US-05, S-04, champagne, and a few other wine yeast. That’s where I’m at. Knock on wood, 95% of what I’ve made has been at least tolerable, lol.
I have a yeast starter glass, I might be able to aerate three times a day, would a stir plate work better, or is that a waste of Money? Is a yeast starter really worth it over just pitching dry yeast?
Appreciate any input!
While I no doubt need to continue to practice all of that, I feel I need to start expanding my knowledge and practices. The next two subjects I want to learn in depth are water and yeast. I’m using RO water and I know it can be improved upon, but for now I want to learn about yeast.
I’ve read what I could find here and much the subject in the many books I have. To be honest, I love to read, but to really learn I have to be hands on.
In my venture learning about yeast I’d like to get ideas, thoughts and opinions about equipment, practices and products. I understand yeast choice and practice of use depends on recipe and your personal favored outcome.
I’ve only pitched dry yeast. US-05, S-04, champagne, and a few other wine yeast. That’s where I’m at. Knock on wood, 95% of what I’ve made has been at least tolerable, lol.
I have a yeast starter glass, I might be able to aerate three times a day, would a stir plate work better, or is that a waste of Money? Is a yeast starter really worth it over just pitching dry yeast?
Appreciate any input!