. . . luckily for us, alcohol is lethally toxic to the vast majority of microorganisms found in our world.
The method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into
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.