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Normal
One of the first things I learned was to never use the yeast that came from under the lid from the can.How long had it been there, and at what temperatures. :blink:If the label says it's a lager or pils, is the yeast a lager one ?. :huh:Never buy aftermarket yeasts from a home brew shop that doesn't keep them in a fridge. :angry:I've always trusted the Fermentis site for information.http://www.fermentis.com/FO/EN/06-Ales/20-10_why-use_hb.aspWhy, because they only sell yeast for a living. Most labels on the cans call for a kilo of sugar, and brew at 28*C 'cause it's easier for the novice brewer.An ex fellow worker has done over 1500 brews this way, and likes his beer, but his beer to my taste buds, are like what homebrew used to taste like, crap.Normell
One of the first things I learned was to never use the yeast that came from under the lid from the can.
How long had it been there, and at what temperatures. :blink:
If the label says it's a lager or pils, is the yeast a lager one ?. :huh:
Never buy aftermarket yeasts from a home brew shop that doesn't keep them in a fridge. :angry:
I've always trusted the Fermentis site for information.
http://www.fermentis.com/FO/EN/06-Ales/20-10_why-use_hb.asp
Why, because they only sell yeast for a living. Most labels on the cans call for a kilo of sugar, and brew at 28*C 'cause it's easier for the novice brewer.
An ex fellow worker has done over 1500 brews this way, and likes his beer, but his beer to my taste buds, are like what homebrew used to taste like, crap.
Normell
