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Yeast rules

the post is not about how great yeast is. but guidelines mainly what kind of yeast would ruin a beer recipe. I have some 3787 wyeast but wanted to try new smash kit can I use it or do i have to wait until i do something belgian?

As long as you follow the fundamentals (sanitation, fermentation temp, proper cell count, etc.) and you’re not aiming to submit for a competition, you can make up your own rules. If you want to brew a SMASH with any yeast, go for it. Don’t forget to report back your observations.

cool thanks

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