"peterlonz" <peterlo@mail.com> wrote in
news:yuzce.33565$5F3.1774@news-server.bigpond.net.au:
[color=blue]
> I believe that no-one can provide a reliable answer for you.
> It's most unlikely that you will be able to control your yeast
> temperature to within an envelope of 4 degrees anyway, regardless
> of the average. I would judge that if you can keep within 10% of
> the recommendation you will be fine & unable to detect any
> difference. The problem is of course, you will never have a
> reference standard anyway, all other things being equal (more or
> less) there is sufficient variation between individual home brews,
> that you can never be sure exactly what caused which small
> detectable variation. Often its just age. Most important IMHO: use
> a good beer yeast, I accept the recommendation of my local
> brewshop on this. Pete
>[/color]
I still don't fully understand the benefits of good yeast, I'm not
challenging the wisdom of them, I just don't understand. What kind of
flavour difference would be noticed between, say, baking yeast and a
packet of something that costs $10. Also, what is it that stops
manufacturers of cheap brewing yeasts finding a strain of the same
quality as the expensive stuff and producing at the same cheaper price?
Or is it just expensive because they produce small quantities of a
bunch of specialty strains?

peter