Finally it again becomes clear, a sediment forms at the bottom, and on re-inoculating it with yeast culture no fermentation takes place.
"Disease and Its Causes" by William Thomas Councilman
If you're ready to try fermenting at home, The Art of Fermentation by Sandor Ellix Katz (Chelsea Green Publishing, 2012), is an invaluable resource.
You know it won't be an ordinary dinner when you're ushered into a fermentation vat on the way to your table.
When you like the results of a home brew, you'll want to re-create it—and that means having kept track of not only ingredients but also boiling times and fermentation temperatures.
Thanks to a unique kind of yeast that ferments beer slowly and at cooler temperatures, all lagers, from ambers to zwickels, have a crisp, clean finish, but as the newly popular black lagers prove, they're not all pale, yellow and fizzy.