yeasts

What:

"Modern, commercially available yeasts are like laboratory rats: created to serve a purpose and not natural:"

Writer: Ian Chadwick

LCC:

Where:

Date: Jul 10 2014 6:35 PM

What:

"The second thing I think I did wrong was pushing the yeast. I didn't know what I was doing, and added way too much sugar to the wine. I wanted a sweet wine, so I thought there was a way to stop the fermentation around 11%, and leave the undigested sugar in there as a sweetener. But that's really not how this whole thing works. The yeasts are like obese buffet diners. They just keep eating and eating everything that's there until they are miserable."

Writer: Mark

LCC:

Where:

Date: Jul 10 2014 6:33 PM

What:

"The most important thing in any fermentation is to have fresh yeast. This ensures the best chance of creating and recreating the flavors in subsequent batches. We almost always prop our yeast to ensure when it's time, they're ready to go. I also like to make an analogy that Belgian yeasts are like children. The key to brewing great Belgian-style beers is to be like a teacher and control and derive the most from each."

Writer: Tomme Arthur

LCC:

Where:

Date: Jul 10 2014 6:36 PM

What:

"Yeasts are like the perfect guest: they eat everything put in front them and leave copious amounts of alcohol behind."

Writer: :Keith Winter

LCC:

Where:

Date: Jul 10 2014 6:39 PM

What:

"Ethanol from grass is difficult, it takes expensive enzymes to get the cellulose to break down. Yeasts are like kids, they like simple sugers, not locked up inside vegetables."

Writer: fultondp

LCC:

Where:

Date: Jul 10 2014 6:40 PM