Quote:
Originally Posted by namada
I suspect fermenting apple-water as opposed to barley-water would make huge differences in flavor profiles - at least it should, to my thinking. But I have no real experience along that line of experimentation, so IDK, maybe all the talk online about baker's yeast producing bad beer is just folks thinking that it shouldn't work & there's no real evidence that it doesn't actually work well. The meme just keeps propagating & no one ever experiments with it. Maybe one day I'll actually try that and see what happens.
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Having used the same ingredients changing only the yeast, the yeast does make a significant difference in the overall flavor profile. Enough that a buddy who also brews was able to tell which I had used by taste alone.
He uses a particular wine yeast that, while not bad, leaves a bitter note that the champagne yeast I prefered does not.
Also, the water used can make a big difference - the mineral content of the water is important.
When you add more ingredients, those interact with the mineral content and yeast, as well...