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[Fwd: [new_distillers] Re: YEast....]

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  • abbababbaccc
    I could add a third reason, flavor. Some brands give very nice flavors and are used in the production of archaic style beer. Cheers, Riku ... in ...
    Message 1 of 2 , May 2, 2007
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      I could add a third reason, flavor. Some brands give very nice
      flavors and are used in the production of archaic style beer.

      Cheers, Riku

      --- In new_distillers@yahoogroups.com, scotty@... wrote:
      >
      > Hiya
      >
      > I found the Turbo yeasts availible in Aussie HB stores to be close
      in
      > price and have to agree with you on the availibility outside
      US/UK/Aust.
      >
      > Champagne and Belgium yeasts can handle high gravities and survive
      the
      > battering that the alcohol causes. But, as belgium yeasts do,
      higher
      > alcohol production and phenolics can dominate especially at higher
      > temperature ferments. The temperature ranges on the packets of
      turbo where
      > intereating, and I wonder at the higher alcohol production rates
      if these
      > 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
      bakers
      > yeast attenuate and floculate?
      >
      > Two reasons, mainly...
      > 1) Cost and
      > 2) Availability
      >
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