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greenzlink
Hello to all of you. I use 15 kilograms of pilsner malt in infusion mashes for my standard drink fermented with Wyeast 2001 pilsner yeast. I brew 60 litres per batch. I'm interested in yeast genetics and particularly genetically modified strains of S. Carlsbergenisis of S. Cerevisiae that will ferment dextrins. I am looking forwarding to learning more about brewing from the site.
Best wishes,
greenzlink
Best wishes,
greenzlink