Answer to Question #89517 in Microbiology for Megan Walske
You are working for a new microbrewery who call their most popular beer, Mater’s best. The owners produce their own hops. When you were preparing and producing the beer you realize the pH is getting low. You are able to cool off the beer to evaluate it further. What type of yeast are you planning to use and why? How can you adjust the fermentation to make sure you get the proper reactions in your mixture to make the Mater’s best?
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