bullfrog wrote:I happen to think that no Sierra Nevada Pale Ale that I've ever had in Australia is anything as good as those I've had in the States so I'm leaning towards believing that transit conditions between the US and Aus is hardly ideal for beer.
speedie wrote:Do you think that the taste difference is from yeast spoilage (autolysis) or could it be from poor handling of the product i.e. no refrigeration etc?
speedie wrote:I agree that fresh is best in certain styles but what of those barley wines or strong ales that have been around for some time they seem to improve with conditioning on the yeast!
speedie wrote:At the best of times it is still a single celled critter that spores and if one cell is in good condition then it will spore again
speedie wrote:nothing like a microscope and wire ring?
chadjaja wrote:I'm using pacman at the moment and just about to go to second gen from my original 5 way spilt starter. I've found using it in a Dr Smurto's golden ale makes it shine even more and it clears a lot better than 1056/05. Great yeast and highly recommend.
speedie wrote:Dr have you blind taste tested the yeast on others from the same wort base
It is as you know really difficult to ascertain which is which
Provided all aspects of brewing are the same i.e. which is dehydrated as opposed to liquid culture
As stated it is preference
Speedie
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