Hello all! As stated in my title I am a virgin to brewing. I just brewed my first batch (well, it's still in the fermentation process.) Luckily I was able to start under the tutelage of a friend that has done this before, so, hopefully our Pliny the elder won't turn out to be a skunk in a couple weeks.
Now that I have fully immersed my brain into this I have a few questions if anyone is willing to take the time and answer them for me.
1) what reactions/flavors/problems would you run into if you were to add a yeast to the mash during the cooking process? Would this just kill off the yeast and basically be a waste in money?
2) is there a point of to much hop? I love a hoppy beer so my brain tells me the more the better right? Is this true?
Thank you for your input and time. It's gratefully appreciated!
I'll be back more to pick your brains and hopefully some day return the favor!
And for a shameless plug,
Anyone who is in the Northern California region keep your eyes peeled for my cousins' beers in stores and on tap! Wildcard Brewing out of Redding, CA.
Thanks again!
Josh