[Fwd: [new_distillers] Re: YEast....]
- I could add a third reason, flavor. Some brands give very nice
flavors and are used in the production of archaic style beer.
--- In email@example.com, scotty@... wrote:
> I found the Turbo yeasts availible in Aussie HB stores to be close
> price and have to agree with you on the availibility outside
> Champagne and Belgium yeasts can handle high gravities and survive
> battering that the alcohol causes. But, as belgium yeasts do,
> alcohol production and phenolics can dominate especially at higher
> temperature ferments. The temperature ranges on the packets of
> intereating, and I wonder at the higher alcohol production rates
> are what you want to minimise??
> I know a few Victorian Microbrewers also produce whiskey wash for a
> distillery and wonder at the yeast they use. Will have to find out.
> This is group turning into some interesting reading, how does the
> yeast attenuate and floculate?
> Two reasons, mainly...
> 1) Cost and
> 2) Availability