When drinking craft beer, it is common to hear someone say that it kills the taste. Taste-killing refers to the fact that the carbon dioxide in craft beer disperses and overflows in the mouth, and the tongue feels numb in the mouth, resulting in a fresh, stimulating and comfortable feeling.

Brewers all understand one thing, even with the same raw materials and the same process, the taste of craft beer produced in each batch is different. Because they know that the brewing of craft beer depends on sanitation and technology.

Adding yeast is a step in the fermentation of beer, and the amount and timing of adding yeast are strict. Next, let me introduce some knowledge about yeast addition when brewing beer with small beer equipment.

Just like how no two humans are ever completely the same, no two strains of yeast have the exact same properties. This makes choosing a yeast strain a delicate process, and one that you want to invest a decent amount of time into. In general, you’ll want to understand the two main types of yeast used for beer brewing, ale yeast and lager yeast. We’ll go over these major kinds of yeast to give you a better idea of how they work.