I like to give my business to the local economy but my LHBS only has these yeasts. I've heard mutons sucks.... alot. I didn't have much luck with coopers... so any advice on getting quality yeasts? Would making a starter with mutons help?
There's nothing wrong with dry yeasts, but you'll find far more variety in the liquid strains. Chances are they'll have something you want in the liquid yeasts.They also have liquid yeasts, would they be better than the latter?
If they've got Windsor, I can imagine they could get Nottingham which is my preference if I have to go with Danstar. Tell them to get the Fermentis product like S-04 and S-05.
If you ferment a wort that it's designed for (lots of adjunct sugars) it does a decent enough job. You won't hate your beer, don't worry.just brewed my first beer with muntons.... it fermented quickly and rapidly. Now im reading people think its crap? wish i would of read that before i bought the kit with it. I will see how it turns out..
Actually Muntons Gold is very attenuative david. The other muntons is not so much.
Bros brew. Are you limited to only those three in your OP? As you can see there are a number of other dry strains.
OP == 'original post' or 'original poster' depending on contextsorry but straight up noob... what's OP? and yes, those are the only ones she carries dry, I asked if she would think about getting some fermentis yeasts as well and she got kinda offended and swore by muntons saying that everyone on the board didn't know what they were talking about.
Apparently no one can get Nottingham right now. Even midwest supplies doesn't have any right now.
first off, it's not quite that high, only 86 to 92. and you make an interesting point. My theory, just taking a stab in the dark, the wort is comprised of a lot of sugar and there for hot sugar will damage the yeast more than just water. Mainly because it is denser, take some pancake syrup and heat it and pour it on your hand, it will hurt more than if you do the same with water.Noob here...what exactly is rehydrating yeast? simply adding it to a small sample of water? I read on howtobrew.com that you should use a small amount of preboiled warm water...from 95º - 100º....but I thought if pitching yeast on 100º wort can kill it...so couldnt this?
I see your point.... but I would think 90º = 90º? The same way 1lb of feathers = 1lb of steel.
I'm going to throw out a ridiculous question. I noticed the words "cleansing solution" & "sterile" on my bottle of contact solution this morning. I dont know what sort of chemicals are in there..but its safe enough to put in your eye. So being the noob that I am, I said to myself hmm....I wonder if this could assist in any way, shape, or form during a homebrew sanitization process?
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