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I recently had a discussion with someone about rehydrating lager yeast. It's been a long time since I brewed a lager so I thought the forum may be able to help me out. I know fermentis and the like will recommend lower temps when rehydrating lager yeasts but other sources (books, forum...

I found this nice malt substitution chart online. Looks like it's also been shared through out this forum. https://www.brew.is/files/malt.html Does anyone have something similar that includes Viking, Gladfield, and Joe White?? Cheers!

I recently came across a product called low carb enzyme that is added during fermentation. Don't know exactly what it is but I am assuming it works much like adding Beano in that it will break down sugars the yeast will not contributing to higher attenuation. I am also assuming if not denatured...

I was shopping on the interwebs and found a homebrew supply shop is selling 500 gram packs of US-05. Does anyone use these over multiple brews? Surely there is a contamination risk between brews, how risky is this? Would opening and closing the pack repeatedly have any effect on the yeast...