Home Brewing | Different Types of Yeast

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The different yeasts out there, you got pretty much the top fermenters which is your ale yeast, your bottle fermenter which is your lager yeast and over here you got your wild yeast which is a whole different animal. Over the years in all the regions- traditional regions where beer started, they found the ones that tastes good and the ones that tastes bad. So over the years and years, they’ve been isolating and they got your beers transit to the breweries. We use primarily ale yeast here, the tope fermenters. They work in warm temperatures. The blager yeasts or your bottom fermenters, they work in a cooler temperature. Not so much acticity in the fermenter, they foam up and crop up like it’s yeast spilling out of the fermenter like out of home or what not. They just go everywhere. And then your wild yeats for your sour beers. We don’t really deal with them too much here. Beer style governs your yeast choice. If we’re gonna brew our double IPA that we’re canning right now, we use a clean accentual hop accentuating yeast. Good attenuation, really dries the beer out. If we’re gonna brew an amber, we’d use a less tenured yeast and leave a little malt behind. That’s the beauty with the yeast, you got your good temperature which you want to work in the range that they say is the opt of the lab. They tell you what the optimum range is. You get too warm, you’ll get a few hits if alcohols not just ethanol but different alcohols which are boozy, not so attractive flavor. If it’s too cold, they’ll just go to sleep. You find that right fermentation range and you choose the right yeast for the job.