The blog has been quiet of late, but for good reason. I’m working away on a comprehensive beer yeast list. At first I was planning to unveil it in its final form, but given how much time it takes, I then decided to publish chapters as I complete them. I suppose, you could say I’m taking the Eric Reis Lean Startup approach with this piece of content—getting a minimum viable product out the door!
I’m going to park the list under the resources section of the site, so check it out and let me know what you think. I cover off the basics of yeast types, flavours, and fermentation characteristics and then provide a detailed list of every beer yeast available to home brewers, and a profile of each one, including flocculation and attenuation rates, as well as ideal fermentation temperatures, flavour profiles, and any other useful notes. If some of these terms sound like home brew jargon, fear not, it’s all explained in the guide.