Brewers wanting to create authentic English-style ales...
Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out...
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Using an Existing Yeast Cake
Can you please discuss the advantages/disadvantages of pitching onto an existing yeast cake (assuming the cake, and previous beer, smelled and tasted clean).
Attenuation Figures
Commercial yeast producers and others publish attenuation figures for each yeast. Are these figures obtained using a standard protocol within the company publishing the results? Are these figures obtained using a standard protocol across the industry?
Aeration and Starter Versus Wort
Can you please comment on the strategy of trying to aerate/oxygenate the yeast while they are in a STARTER rather than aerating the wort itself. (Please let me abuse the language and science a bit and just say that yeast need "a big swallow of oxygen" before they ferment beer.)