Brewing beer without knowing how to choose yeast strains is like trying to paint the Mona Lisa with only three Crayola markers…
… with this limitation, even if you are a good brewer you probably have yet to discover how much better your beers can be…
The trend in brewing is to choose a yeast strain by the name the manufacturer gives it… if a brewer is going for an American ale, then they’ll likely go with something like Wyeast 1056 American Ale Yeast…
… a clean, low fruity ester yeast strain… just the way the American ale should be…
… but experienced brewers know that there are other yeast strains that are just as clean as some of these American-labeled yeast strains…
Some European, Australian, etc., ale yeast strains are just as clean as some American ale yeast strains… and because they have different attenuation levels, you can experiment to give your current recipe a kick…
This gives you more flexibility to brew better beers and play around with the different mouthfeel you get from each strain while keeping the clean flavor…
Most new brewers are so overwhelmed with learning the process that they never get to experiment with yeast strains and because of that they never improve their beers…
They usually will think of yeast strains as either ale or lager yeast, and then maybe special strains for wheat, sour and belgian…
… but there is more to it than that…
… when you are able to classify your yeast strains as clean, fruity, phenolic, eccentric, dry, etc., you have more flexibility to play around with recipes and fine tune your beer…
When you don’t know how to classify yeast strains and are stuck following the manufacturer’s recommendation, you are the artist with three colors as opposed to a full palette…
That is why you need to forget about the name the manufacturer gave the yeast strain and focus on KNOWING the actual characteristic of the yeast strain…
That is why you need need to check out Better Home Brew Formula where I talk about classifying yeast strains in more depth and show you how to choose yeast strains based on the classifications I just talked about in this email…
Cheers
