Beer Making
It's the yeast that makes the difference.
In order to brew a truly great beverage, yeast selection is of primary concern.
There's no point in gathering together the finest malts and hops and then using a yeast which is meant for baking bread to ferment the brew!
All the yeasts mentioned here will ferment a brew length of 23 Litres or 40 pints.
However, there is good evidence to suggest that by adding more yeast there will be a substantially better ferment with good flocculation & better attenuation.
Although not essential we often recommend making a yeast starter out of a couple of tablespoonsfuls of sugar, some yeast nutrient & the yeast in tepid water to ensure a lively culture is introduced to the fermenter ingredients.
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GV12 Gervin - a great Ale Yeast
£1.10
This dried, top fermenting yeast starts quickly and takes out all of the fermentable sugars without difficulty.
After fermentation the yeast flocculates and settles firmly. It is ideal for the bottle conditioning of beers.
It gives the beer a full, smooth flavour.
This yeast is widely used by microbreweries.
