Yeast Temp Question

You'll make a cleaner, better tasting beer, IMO. It may be a bit slower to ferment, but that's not a problem.

--------->Denny

Ditto Cooler slower and better

I believe that no-one can provide a reliable answer for you. It's most unlikely that you will be able to control your yeast temperature to within an envelope of 4 degrees anyway, regardless of the average. I would judge that if you can keep within 10% of the recommendation you will be fine & unable to detect any difference. The problem is of course, you will never have a reference standard anyway, all other things being equal (more or less) there is sufficient variation between individual home brews, that you can never be sure exactly what caused which small detectable variation. Often its just age. Most important IMHO: use a good beer yeast, I accept the recommendation of my local brewshop on this. Pete

"peterlonz" wrote in news:yuzce.33565$ snipped-for-privacy@news-server.bigpond.net.au:

I still don't fully understand the benefits of good yeast, I'm not challenging the wisdom of them, I just don't understand. What kind of flavour difference would be noticed between, say, baking yeast and a packet of something that costs $10. Also, what is it that stops manufacturers of cheap brewing yeasts finding a strain of the same quality as the expensive stuff and producing at the same cheaper price? Or is it just expensive because they produce small quantities of a bunch of specialty strains?

peter

Do your own experiments, then decide for yourself. I use baking yeast as my backup and get great beer, comparing dry "ale yeast" to dry "baking yeast." Dry lager yeast does seem to make better beer than either baking or ale yeast, in my opinion - or maybe I just like lager.

$10 a packet? Low end Doric yeast is

agreed i did this too. just i never saved the yeast and the next time it did not work

yes yes yes