Hi all,
I'm currently working with a brewing consultant to fine tune my initial recipes for commercial use. In effect taking the tried and tested home brew recipes and modifying them for commercial production.
Just two things. For our wheat beer I'm being pushed to drop the wheat content to 8%, with the rest being mainly pale ale malt.... Im really not comfortable with that as I was planning on a wheat content of 40%.
Also in terms of yeast, he is pushing for dried yeast. I can see his point in term,s of ease of use and consistency, but I would prefer to use liquid yeast, as I have found it gives more flavour and a lot of breweries are using the dried stuff.
I'm torn here between the professional advice and my experience to date so any comments would be great
thanks
kevin
I'm currently working with a brewing consultant to fine tune my initial recipes for commercial use. In effect taking the tried and tested home brew recipes and modifying them for commercial production.
Just two things. For our wheat beer I'm being pushed to drop the wheat content to 8%, with the rest being mainly pale ale malt.... Im really not comfortable with that as I was planning on a wheat content of 40%.
Also in terms of yeast, he is pushing for dried yeast. I can see his point in term,s of ease of use and consistency, but I would prefer to use liquid yeast, as I have found it gives more flavour and a lot of breweries are using the dried stuff.
I'm torn here between the professional advice and my experience to date so any comments would be great
thanks
kevin
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