AHammer16
Well-Known Member
I'm new to this, so can some one referr me to a yeast overview that was previously posted or answer me these questions.
What are the basic yeasts and their charicteristics?
How does one choose a yeast for a recipie?
What makes an ale yeast an ale yeast and the same for all others?
Why do lager yeasts need to be treated differently?
I understand the differance between dry yeasts and liquid yeasts, but why are there so many diffrent types?
What are the basic yeasts and their charicteristics?
How does one choose a yeast for a recipie?
What makes an ale yeast an ale yeast and the same for all others?
Why do lager yeasts need to be treated differently?
I understand the differance between dry yeasts and liquid yeasts, but why are there so many diffrent types?