The yeast class will be broken into two sections, Lecture & Tasting. Tickets can be purchased for either lecture + Tasting or only for the tasting session. (Tasting only ticket here)
Each ticket type can optionally include A copy of "Yeast: The Practical Guide to Beer Fermentation" (our unofficial textbook) at a discounted price. Space for this class is limited and it will sell out, therefore all sales for this class will be final.
The yeast lecture will cover:
- A history of yeast as it pertains to brewing and home brewers.
- Yeast Nutrition, growth and chemical pathways that effect home brewers.
- How to choose and maintain a happy yeast culture in your home brew and how strain selection impacts beer flavor.
- Pitching rates, Propagation, starters, collection (top and bottom cropping) storage.
- We'll discuss the changes in Yeast cultures over generations and how home brewers rinse & clean yeast to repitch.
Tasting
During the second half of the class we'll conduct a tasting experiment to identify flavor differences between yeast strains under ideal fermentation conditions. Bitter & Esters took a large batch of Pale Ale and Separated it into eight fermenters. We then pitched a different yeast into each fermenter. The eight samples that we will taste and discuss include:
Wyeast
1056 - American Ale
1272 - American Ale II
1332 - Northwest Ale
1450 - Denny's Favorite 50
1028 - London Ale
1098 - British Ale
1968 - London ESB Ale
1275 - Thames Valley Ale
