Grant Johnston Marin Brewing Co., Larkspur, California Grant Johnston looks first for a yeast with “great flavor.” When formulating a new beer, he works around the flavor of the yeast he is
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Written by Martin Nachel
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Yeast Mechanics
Many homebrewers are moving towards focusing on the vitality of yeast over the volume of yeast they pitch in their beer. Drew and Denny discuss their simple method to creating sufficient amounts of vigorous yeast.
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Wine yeast ferments wort differently when compared to brewer’s yeast, but that doesn’t mean brewers can’t use them. Michael Tonsmeire offers some tips and ideas for their use.