Hello all,
I am currently investigating brewing a Bavarian Hefe as a continuous item on brew-pub beer menu. I have a science back round and have done some yeast culture. We are trying to save some money by propagating our own yeast cultures. We are looking at trying to get 5-7 generations out of these yeasts before a fresh pitch. The problems I have heard is the bavarian strains are difficult to keep going that long. They go sour very easily as well as a host of other problems. Anyone have experience and could lend me their knowledge? Thanks in advance
I am currently investigating brewing a Bavarian Hefe as a continuous item on brew-pub beer menu. I have a science back round and have done some yeast culture. We are trying to save some money by propagating our own yeast cultures. We are looking at trying to get 5-7 generations out of these yeasts before a fresh pitch. The problems I have heard is the bavarian strains are difficult to keep going that long. They go sour very easily as well as a host of other problems. Anyone have experience and could lend me their knowledge? Thanks in advance
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