I am looking for a resource to learn more about yeast. I feel like this is the one part of brewing that I just don’t know enough about. Specifically, I’m looking to learn about how the different strains impact beer flavor, basics of how it does what it does, etc. Im not looking to get too crazy sciencey about it, but just some additional general-ish info on it. Are there any books or anything dedicated to this?
I have read John Palmers How to Brew, but that is about the extent of my knowledge on yeast.
Any reccommendations? ive been trying to use different strains when I brew, but im one of those guys that does a different style every time and hasn’t brewed the same recipe 2ce on any more than like 2 recipes
Like Denny says, play around, experiment, and learn for yourself what it does.
Lately I have been splitting every batch of beer I make, using two different yeasts, then comparing results. Inevitably, half the batch turns out excellent, and the other batch mediocre. If I continue in this fashion, half my beer will always suck, half might be quite good, and eventually, I’ll know what to do.
There’s only so much reading we can do regarding yeast. They are living creatures, always evolving, and somewhat finicky. The best way to learn is to use them, try different strains, try different temperatures, try different pitching rates, try liquid vs. dry packets… and keep on playing until we find what we need to do to produce the beer that WE like to drink.
Yeast by Chris White and Jamil Zainasheff is a good read. It covers the basics, intermediates, and touches on some advanced. It may have more info that you really want to know but you could always just read the chapters you’re interested in and leave the others for a later time (if ever).
I would also recommend Brewing Yeast and Fermentation by Boulton and Quain. Deeper than the excellent White and Jamil book, and challenges some of their assumptions.
Yes, agree with Denny. As far as I know there isn’t a guide that says use this yeast and get theses flavors & aromas. However, he strains are generally categorized by the aroma & mouthfeel properties that they can produce for example a Belgian style yeast will produce produce to phenolics that give Belgian beers their characteristic aroma.
Another useful tool I got from my LHBS was a poster from white labs that talks about each of their yeast styles and how they compare to one another in general terms.
Most yeast strains available to homebrewers originally come from commercial breweries. If you can get your hands on beer from breweries that use a particular strain, then you can get at least an initial impression of some of the flavor profile.
I may get another 3 gal carboy and try to do two different batches. Im still interested in some reading material though and ill take a look at what was reccommended:)
