reader question: desert island yeast strain

Sorry to do this two posts in a row, citizens, but this one is a stumper (and worthy of debate). Andrew writes:

I have recently moved to China. I will be in the US to see some friends in a couple of weeks and intend to bring a supply of hops and yeast back to China.

My question is, “what yeast would you take to China for a years worth of brewing?” Is there a strain that you absolutely couldn’t live without?

First off – unfair question!

I’ll do what I always do when I inevitably get asked what my favorite beer is, and give multiple answers. So secondly, yes – several strains.

Here’s my highly subjective and somewhat evasive, possibly unhelpful in narrowing it down, desert island list for broad categories I brew within at least a couple times a year:

  • for American-style ales: 1056 ‘merican
  • for Weizens: 3068 Weihenstephan
  • for Belgian-style ales: 3787 Trappist … or maybe 3522 Ardennes
  • for Bavarian lagers: 2487 Hella Bock
  • for Czech lagers: 2782 Staro Prague
  • for British ales: 1275 Thames Valley … or maybe 1469 West Yorkshire

And yours?

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reader question: boosting mouthfeel

Reader Andrew posted this question earlier in the week:

I was wondering if you could give me some tips on increasing mouthfeel on my lower abv brews. Is there a way to get a nice low abv beer without it being sweet due to high mash temps/ increased specialty malt?

… and I thought it was a substantial enough topic to warrant its own post.

Substantial! Mouthfeel! #BeerJudgeJokes Continue reading