Thinking about possible beer lineups for a startup. I'd like to do a mix of Belgian and British style ales.
I have one pro-brewer acquaintance who uses up to three yeast strains in his brewery (using converted corny kegs as yeast brinks) and another brewery owner buddy who says any more than one yeast strain is too many. What's your opinion?
Cheers!
I have one pro-brewer acquaintance who uses up to three yeast strains in his brewery (using converted corny kegs as yeast brinks) and another brewery owner buddy who says any more than one yeast strain is too many. What's your opinion?
Cheers!
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