BeerSmith™ Home Brewing Forum
Brewing Topics => Reviews => Topic started by: MaltLicker on November 20, 2011, 04:52:46 PM
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I took my copy of Yeast on a trip this week and finally read a good piece of it. It's very informative and I've picked up some tips I will use.
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Im about 1/2 way through and its very good, simplifys a complicated subject
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After reading , one tip is leaving the beer to sit and let the yeast clean up after itself ,,,I now use the secondary for cleaner yeast cell with a better bottles
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I had to chime in and add that this book has completely changed the way I look at what I thought was one of the lesser ingredients in beer. A real eye-opener. Some of my upcoming recipes no longer contain a secondary fermentation step, even the porter that's sitting in my primary as I type will never see the inside of my secondary!
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are you referencing, "Yeast - The Practical Guide to Beer Fermentation" by Chris White?
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.... And jamil zainasheff. Yes.
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To each his own! I know my beers taste better when transferring off yeast cake after 6-7 days and doing secondary for 7-14 days.
IMO.
Mark
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I'm doing a little experiment. I split a batch, one is still in primary, a week shy of one month. The other I transferred to secondary last week. I will bottle them both next week and let them condition for another two weeks and then compare.
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Awesome, I can't wait to hear about this. Just finished Gordon Strong's book and he was pretty sure you would taste autolysis if you let it sit.