Hi all,
A friend recently donated a bunch of Rheem mython kegs that belonged to his grandad. The price agreed for 6 kegs and fittings was a batch of his pops Sassafras beer
I'm fairly sure he wouldn't have had access to brewers yeast (the recipe is 50 odd years old) and would have been made with bakers yeast. What I'm wondering is what would be the best modern substitute. I've been thinking of using champagne yeast because it is so clean and shouldn't add much by way of flavour while fermenting unlike for instance a modern ale yeast. Would appreciate advice or suggestions
Cheers
Eddie
It's true brewers do it better!
A friend recently donated a bunch of Rheem mython kegs that belonged to his grandad. The price agreed for 6 kegs and fittings was a batch of his pops Sassafras beer
I'm fairly sure he wouldn't have had access to brewers yeast (the recipe is 50 odd years old) and would have been made with bakers yeast. What I'm wondering is what would be the best modern substitute. I've been thinking of using champagne yeast because it is so clean and shouldn't add much by way of flavour while fermenting unlike for instance a modern ale yeast. Would appreciate advice or suggestions
Cheers
Eddie
It's true brewers do it better!