HOMEBREW Digest #5807 Wed 16 March 2011

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  Control of Final Wort pH (Matt)
  Dry Yeast ("Eric \"Rick\" Theiner")

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---------------------------------------------------------------------- Date: Wed, 16 Mar 2011 04:23:55 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: Control of Final Wort pH I am interested in the practice of controlling final kettle pH, which I understand is common in Germany. Internet searches have turned up some discussion but I'm having trouble finding primary sources or cited references (maybe they're all in German). Could anyone point me toward a reference? Thanks, Matt Return to table of contents
Date: Wed, 16 Mar 2011 14:40:57 -0400 From: "Eric \"Rick\" Theiner" <rick at ecologiccleansers.com> Subject: Dry Yeast Hey guys, I'm looking simply for anecdotal evidence and satisfaction. I started brewing back in the days when your local homebrew shop urged you to toss the packet of yeast that came in the top of the beer kit and buy a quality dry yeast. Then came the days of the smack-packs, then ready to use cultures, etc. And then when I started brewing lagers, I was told that there was no such thing as a dry lager yeast. I'm sure everyone sees where I'm going with this. All the while that the liquid yeasts were taking over the market, it seemed that there were dry options that I simply never considered. I have noticed that there are now multiple strains available dry and recently I also saw some dry lager yeasts. And they're a lot cheaper than liquid yeasts (on a cell count basis) and they are certainly more stable (I'd never simply put a vial of White Labs into the freezer)... Now with that release about Danstar, it made we wonder-- so is it worth taking another look at the dry yeasts out there? Just looking for anyone's thoughts. Rick Theiner Return to table of contents
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