J P Posted February 25, 2021 Report Share Posted February 25, 2021 YEAST Apparently there are two main sorts of yeasts. lager = Saccharomyces Pastorianus ale = Saccharomyces Cereviziae and by the time the brew is done, the trub should contain about triple the amount of yeast as you started with and can be good for pitching the next batch. or turned into vegemite 🙂 HOPS apparently there are the “noble hops” which are more aroma enhancers, and then others which add more flavour. 1 1 Link to comment Share on other sites More sharing options...
J P Posted February 25, 2021 Author Report Share Posted February 25, 2021 Light malt is the workhorse of most beers, and is basically wheat or barley that’s been allowed to become enzymatically active to allow the nutrients to be accessed by the yeast darker roasted grains and malts are added to the light malt and are used in the heavier stouts and dark beers YEAST Apparently there are two main sorts of yeasts. lager = Saccharomyces Pastorianus ale = Saccharomyces Cereviziae and by the time the brew is done, the trub should contain about triple the amount of yeast as you started with and can be good for pitching the next batch. or turned into vegemite 🙂 HOPS apparently there are the “noble hops” which are more aroma enhancers, and then others which add more flavour. Diacetyl Is a byproduct of fermentation that has a butterscotch/popcorn flavour/sense to it Link to comment Share on other sites More sharing options...
J P Posted February 25, 2021 Author Report Share Posted February 25, 2021 Dextrin's the leftover starches left in the beer that account for “thickness” and body / mouthfeel Link to comment Share on other sites More sharing options...
J P Posted February 25, 2021 Author Report Share Posted February 25, 2021 1 hour ago, J P said: YEAST Apparently there are two main sorts of yeasts. lager = Saccharomyces Pastorianus ale = Saccharomyces Cereviziae and by the time the brew is done, the trub should contain about triple the amount of yeast as you started with and can be good for pitching the next batch. or turned into vegemite 🙂 HOPS apparently there are the “noble hops” which are more aroma enhancers, and then others which add more flavour. Kölsch however is an ale yeast operating under lager conditions (cooler temps) and California Common (anchor steam) is a lager yeast operating under ale conditions! Link to comment Share on other sites More sharing options...
J P Posted February 25, 2021 Author Report Share Posted February 25, 2021 Hectolitre. 100L. You KNOW you’ve got more than one droid when you’re measuring your production in hectolitres Link to comment Share on other sites More sharing options...
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