Newbie here, Just 7 extract kits under my belt, but have the bug in a big way…
I’m hoping to get some thoughts from folks on what is actually happening differently in the beer when one yeast is used vs. another.
I understand the basics of the process…yeast eat the sugars and produce alcohol, CO2, and…according to papazian…“beer flavor.”
In all the reading I’ve done over the past few months I’ve not come across an answer to this question:What is the actual mechanism behind Yeast A producing flavor A and Yeast B producing flavor B?
It would be great to get both a chemical/biology answer as well as an explanation in layman’s terms.