Pro brewers are deeply involved with fermentation and yeast husbandry, but few have degrees in microbiology. Perhaps you do what’s worked well for you since your homebrewing days, albeit on a larger scale, or perhaps you employ a mish-mash of received wisdom, fine-tuned through experience, and that seems to deliver good results.
Yet how much of that lore is grounded in the latest science or optimized to produce the best beer possible?
Here, we ask the experts from several yeast labs to help us cut through some of the most popular myths, misconceptions, and over-simplifications.