I got the pdf version of the book and it looks really good apart from on thing, the book states that "the yeast strain used can be the most influential ingredient you put into your beer". Yet most of the recipes do not seem to recommend the strain of yeast to use.
The quote was actually a quote from a head brewer, I used it to highlight - in part - that yeast like everything else affects the flavour, which in turn would highlight it would be impossible to get a direct copy of the beer as you don't have the most influential ingredient...the actual yeast used to make the commercial brew, a disclaimer if you like.
When all the recipes were brewed they, if memory serves me correctly, were made using Gervin English Ale yeast. I used that as initially when putting the recipes together Brupaks were not around selling liquid yeasts and I wanted something that was easily obtainable in the majority of homebrew shops. Another reason was I tried Edme and others and just didn't get on with them too great. Gervin was giving good results consistantly and gave a strain on the front versus is it brewers yeast in the packet or relabelled bakers yeast sort of scenario.
Then of course came Brupaks - many a brew was also made with these - Flowers was brilliant made with the London strain :
- but I couldn't go through and retest / make very beer with every strain to find the best one - mind you we did have a fair go, ah the hangovers that were had in the name of research :lol:
There was also the cost to take into account...Wyeast whilst good was also (in comparison) bloody expensive....imagine opening a book as a novice and being told for this recipe you need this yeast which is £X instead of Xpence - it was tough enough back then trying to convince people a 3kg kit was worth the money let alone trying to convince someone to spend a few quid on a yeast when a sachet was wround 40p
As people progressed they could then try different yeasts and spend more as their confidence / need grew.
I would say still always buy the best yeast you can. If your local homebrew shop is good they will at least have a few to chose from and give you a heads up, failing that you have this great forum to get recommendations from others on which yeast to use for which recipe. Which again I suppose is what I aiming for by using the quote...don't spend all the money on quality grains and all the effort in the process to then simply chuck the lowest price yeast in which could have a large impact on taste sort of thing. Up until the day I closed I was regualrly asked for bakers yeast as Fred told me to use it as it brewed his beer really fast. Usually turned out Fred was a sugar fiend (mustn't forget more sugar is better cos it'll take your head off
) and after a rapid beer rather than a good ale to drink.
Vossey was spot on with regard the AA on hops. Between 1992 and 1997 it was almost impossible to get hold of the AA % let alone definitive info on how they contributed to the final overall bitterness. It should be remembered the 90's (and before that) was like a desert with regard accurate data - the internet changed that and brought a huge wealth of info rapidly to everyone. :thumb: :
Cheers guys, take care and keep brewing
All the best
Marc
