The old adage is true: ‘Brewers make work; yeast makes beer’. However, as brewers, we have much control over how our yeast performs. Healthy, consistent fermentation is at the heart of every brew house, so it’s important that a brewer knows how to take care of their yeast.
This week, we talk to Casey Helwig from Imperial Yeast based in Portland, Oregon, about the differences between dried and wet yeast, what to look for in a strain, souring, lagering, and what to do when it all goes wrong.
Also, stay tuned for possibly the single best yeast pun in the history of puns.
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