In this issue’s Learning Lab column, Jester Goldman shows you how to expand your knowledge of yeast strains so you can pick the right yeast for your next batch of homebrew.
Fort Collins CO, Mar. 13, 2019 — In this series, we’ve explored hops and malt. Now it’s time to take a closer look at yeast. As a homebrewer, you’re probably already familiar with the two main families of brewing yeasts, knowing that members of Saccharomyces cerevisiae (ale yeast) prefer warmer temperatures and tend to favor ester production, while members of Saccharomyces pastorianus (lager yeast) tolerate cooler fermentation temperatures and are more likely to produce sulfur compounds such as dimethyl sulfide (DMS). You’ve also faced the plethora of choices at your local homebrew shop.