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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Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans
With the advent of monoculture brewing in the late 1800s, most breweries around the world have slowly moved away from their traditional yeast blends in favor of single-strain brewing. Drew and Denny advocate for going back to blended pitches.