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
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? House Yeast - Use in Commercial breweries
- Thread starter Johnno57
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