For thousands of years yeast have been used to make bread, wine, and beer. In fact, modern day archaeologists have found ceramic pots in the tombs of Egyptian pharaohs containing dried yeast
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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.
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Homebrewers often think of kettle souring as the easiest route to quick-soured beers. However, new yeasts on the market both sour and ferment your beer in the fermenter, making the process easier, saving time, and retaining fermentation flavors. Three pros share their advice on these quick-souring yeasts.
