"Everybody can make beer, but not everybody can succeed at making excellent beer on a consistent basis. ... Brewing has often been called a combination of art and science. ... I consider the artistic side of brewing as being the talent of craft brewers to come up with a combination of ingredients and processes that create individual brews of a unique and superior quality. ... However, creating a good recipe once is not the only facet of brewing. One must be able to repeat it and also improve upon it. This is where the scientific part comes into play. Understanding the principle behind every move that we make is essential to progress". C’est ainsi que commence l’introduction de First steps in yeast culture de Pierre Rajotte. Autrement dit :
Rubrique Brasseries d’origine des Wyeast
Rubrique Avant l’embouteillage
Calculs quantitatifs de la fermentation Tous ces calculs reposent sur la mesure de la densité avant et après la fermentation. Ces différences de densité indiquent en effet la quantité de sucre qui a réellement été (...)
Rubrique Les souches commerciales de levure
Fermentis Safale K-97 : Levure de haute fermentation supérieure allemande, excellent pour des bières blanches belges. Favorise une couverture de fermentation compacte. Sédimentation : basse. Densité finale : basse. (...)