This Place is Like WebMD for Yeast

Firstly, there is no way I would still be brewing if it weren't for the wealth of information I've gotten from this forum. That said...

I've got to quit searching for information about yeasts after I've pitched them. Just like with WebMD you are only about 3 clicks away from being doomed. I'm just going to try and put my head down and draw my own conclusions about whether or not a particular yeast strain works well for me.

 

You need to weed out all the,, "I pitched my yeast 2 hours ago and the airlock isn't doing anything, should I dump the batch?!!!" threads when searching for anything. Also all the, "Does this picture of perfectly normal fermentation look like a raging infection?!! I dumped the batch just in case!!" threads.

 

Every yeast apparently, at least to somebody, tastes like banana socks.

 

All the solutions to all the problems, and all the answers to all the questions are here, cleverly hidden in piles of others stuff. The trick is to separate the wheat from the chaff, to know the difference. Good luck with that

 

It has a lot to do with underpitching at 80° into un-aerated wort and then keeping the fermenter in a 78° ambient room. Then possibly racking to secondary after 3 days, or whatever dumb thing the directions said to do.

 

I don't read up on a yeast prior to purchase, otherwise I'd never buy any yeast for the reasons the OP mentioned. But once I've committed to its use I do my research then to find out what pitch rates, temp, and fermentation profiles work best.