Saintdanmic
Active Member
I've done a search for this and found lots of "did I kill my yeast" and "should I have used liquid yeast" topics. I haven't found what I'm looking for yet. In those threads, I've read some people saying that the yeast doesn't really affect the flavor. Then others say that it does. Additionally, recipes require that we use certain kinds of yeasts in each. So I'm inclined to believe that the yeast determines a decent amount of the flavour.
My question for you more experienced homebrewers is:
Does anyone have or know of a list of notes detailing what types of characteristics/flavours can be expected from individual kinds of yeast assuming that the rest of the ingredients are generally similar?
Something like:
X = nutty flavour, yet dry. Must be 50-55F, else off-flavours
Y = maintains a sweet flavour. Must be 65ish, else esters.
My question for you more experienced homebrewers is:
Does anyone have or know of a list of notes detailing what types of characteristics/flavours can be expected from individual kinds of yeast assuming that the rest of the ingredients are generally similar?
Something like:
X = nutty flavour, yet dry. Must be 50-55F, else off-flavours
Y = maintains a sweet flavour. Must be 65ish, else esters.