Fermentation & Flavor Compound Science
How to understand flavor compounds produced during fermentation.
Written by BYO Staff
Issue: December 2002
Yeast can make or break your recipe. A number of factors must be considered when choosing yeast, and then you need to provide the best conditions in order to get the best results.
Half truths, misunderstood principles, untested theories, and wild guesses often become taken as facts when repeated enough times. You’ll find them on brewing message boards, in literature, and in conversation. That doesn’t make them true. Let’s bust these myths.