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Yeast vs Bacteria

Posted by Nick B. on 2013-09-28 01:55:04

Barry seems to also have got(ten) lucky with Irish water, possibly even collected from rain on the roof! What's also important is the yeast used. I happen to know Barry's using the lovely Nottingham yeast, a not-cheap, modern, quality yeast that seems to be extremely viable, covering my wort with foam within 12 hours. Bacteria wouldn't have a chance! Okay, back in 1994, dried yeast was a lot more primitive, but even then, yeah, maybe I just got lucky, but whose water supply in the US *is* infected with enough bacteria to sour a batch of beer so quickly?

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Yeast vs Bacteria by Uncle Jimbo on  2013-09-28 06:22:25