Subject: HB DIG#169 Yeasts, etc
Date: 1989-06-06 19:53:20 GMT
David Sheehy asks:
>type of yeast I've been using. I read with interest a previous posting
>that said that Red Star was not a very good yeast in that author's
>opinion. Well as it turns out I've been using Red Star in nearly all
>the final product. To get to the point of all this, what are people's
>preferences in types of yeast? At this point I'm mostly interested in
I have used Red Star in about 20 batches of ales and once in a steam
beer. I have no complaints about it. The brews have all had good
aroma (ie nothing moldy or wierd smelling). Red Star gets going fast,
which I like. I've read in a Steinbart's newsletter that Red Star ale
yeast has a relatively high concentration of bacteria and wild yeasts.
This apparently hasn't presented a problem for me. I plan to continue
to use it for the convenience it affords me.
He goes on to inquire:
>I have bought and read Papazian's book on home brewing. I also have
>David Line's book, Brewing_Beers_Like_Those_You_Buy (mainly because it
>has a recipe for John Courage). The question is what is a good book that
>takes up where Papazian's book left off?
I highly recommend Miller's book "The Complete Handbook of Home Brewing".
I believe it is a more serious and scientific approach to homebrewing
than Papazain's book (although the recipes and tips in Papazain's book
are really great).
David also asks:
>trying to copy (since saccharin doesn't ferment). I haven't actually tried
>any of his recipes that include saccharin yet. Does anybody have any
>suggestions on how to control the sweetness of the final brew?
A fellow at Steinbart's suggested I use lactose, which is supposed to
not ferment by yeast. I bought some but haven't tried it yet. Saccharin
sounds like it would work because the bitterness could be masked by the
hops. I will never use it, since I am a health nut.
[Florian Bell, Boonesborough, Oregon]
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