Author Topic: ? House Yeast - Use in Commercial breweries  (Read 2328 times)

Offline Johnno57

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? House Yeast - Use in Commercial breweries
« on: March 06, 2017, 04:44:39 PM »
Working on class presentation on Yeast. Little experience in regard to what makes a good house yeast or strain. I want to discuss why certain strains are suited to the production of specific beers in a production environment and what yeasts make a good "house" strain and why. Attributes such as attenuation, flocculation and flavour contributions and other considerations. Any insight would be great! Thanks in Advance - John
« Last Edit: March 07, 2017, 10:43:12 AM by Johnno57 »