05-23-2010, 01:08 AM
Hello fellow brewers.
I have brewed up a lot of tasty beverages with the caps and supplied yeast.
What are the other types of yeast that other people have tried?
Do they give a noticeably different flavor to the finished product?
I read somewhere that baking yeast was dangerous to use... Why?
How many different kinds of good wine yeasts are there?
When they evolve into new strains (by reusing the yeast more than roughly 6 times,) are the new flavors always "off" ?
I have an old book written by an old iconoclast that recommends making home made wine by letting wild yeasts start the fruit juice... Anyone ever tried it?
Thanks for reading and sharing your experiences!
I have brewed up a lot of tasty beverages with the caps and supplied yeast.
What are the other types of yeast that other people have tried?
Do they give a noticeably different flavor to the finished product?
I read somewhere that baking yeast was dangerous to use... Why?
How many different kinds of good wine yeasts are there?
When they evolve into new strains (by reusing the yeast more than roughly 6 times,) are the new flavors always "off" ?
I have an old book written by an old iconoclast that recommends making home made wine by letting wild yeasts start the fruit juice... Anyone ever tried it?
Thanks for reading and sharing your experiences!