Tagged Questions
5
votes
2answers
244 views
Yeast, CO2 Toxicity with mead and beer
Degassing CO2 during early fermentation is important for wine and mead. But why not for beer?
I'm getting back into mead making and see plenty of references to degassing the must during early ...
5
votes
3answers
925 views
How can I restart fermentation on a stuck strong dark belgian ale?
What can we do to restart fermentation that got stuck over the winter?
Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
4
votes
5answers
1k views
Is there a technique which prevents the deposit of sediment at the bottom of bottles?
Every beer I've brewed and have seen done by others has had a sediment form at the bottom of the bottles.
Is there some common mistake that I and others are making which is causing this to happen?
...
2
votes
1answer
113 views
If some of the yeast doesn't get into the fermenter does it matter?
I just made my first home brew. I have learned many lessons including that if I move the fermenter to its resting place after I add the yeast some of the yeast gets stuck to the glass, and I can't ...
3
votes
2answers
542 views
Added yeast to boiling water
first time brewer... I stuffed up and added yeast to just boiled water with the malt and sugar. Is there any chance the yeast will have survived or should I just bin it and start again? Thanks!
1
vote
2answers
279 views
Yeast on primary fermenting foam [duplicate]
Possible Duplicate:
Day 2 of Primary Fermentation of beer
Is this what it should look like day 2? I sprinkled the yeast on top yesterday, and today it looks like it foamed a bit and looks ...
1
vote
1answer
296 views
Day 2 of Primary Fermentation of beer
Is this what my primary fermentation should look like after a day???
It looks like my yeast has been sitting on top of foam..
3
votes
1answer
206 views
Controlling exothermic heat from primary fermentation with A/C cooling duct
In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
3
votes
2answers
94 views
Soluble yeast estimation before carbonation
Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming ...
8
votes
5answers
716 views
Long cooling before pitching
Summer brewing means warmer tap water, which means that my immersion chiller can only cool the wort to about 75 degrees. I typically cool the wort to 68 degrees before pitching. I have a ...
6
votes
2answers
534 views
Choosing a yeast for ginger beer
I'm doing some experiments with ginger beer (this is a alcoholic beer, not a soda). I'm use brown sugar as the sugar source for now, but may experiment with other sugars including malt as I go along.
...
8
votes
2answers
307 views
At what point can a beer be called organic?
A lot of the homebrew I make is made with organic ingredients - organic grain and hops. However, I have never come across organic yeast (!?) or irish moss. Can I rightly call this beer organic, or ...
4
votes
2answers
338 views
Is re-pitching essential after cold crashing?
If I'm cold crashing a batch to clear it up, is it essential to re-pitch when bottling or will there be sufficient residual yeast for carbonation?
2
votes
3answers
393 views
wild yeast taking over?
I brewed a belgian triple last week. I had a starter going using white labs trapist yeast but it didn't take off, must have been a bad vial. In the meantime the batch was sitting in the carboy ...
6
votes
2answers
718 views
Is a cider-like smell a bad sign in a culture of beer yeast?
I started culturing yeast from a La Fin Du Monde bottle about 3 days ago. I have since stepped it up to a 2L container about half full of wort. I have been very careful about sanitizing everything ...
3
votes
4answers
4k views
Does yeast choice matter as much in ginger beer?
I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour.
I've got the yeast-under-the-cap packet and a US-05 ...
4
votes
3answers
3k views
Can I use wine yeast to ferment beer?
Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
10
votes
5answers
862 views
Is it necessary to aerate wort when pitching onto an existing yeast cake?
To my knowledge, aeration provides oxygen so that the yeast can reproduce before fermentation. If you're pitching onto an existing yeast cake, there should theoretically be enough yeast already to ...
2
votes
3answers
649 views
Wrong yeast…cloudy beer?
I was planning to make an IPA and was planning to use wyeast #1056 but i think that I mixed up my yeast with another guy at the store cus after I pitched i noticed that the yeast I had added was ...
4
votes
2answers
201 views
Looking for a relatively low attenuating yeast with distinct Belgian flavors.
I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
5
votes
4answers
539 views
Reusing Yeast From previous Fermentation
When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy.
Can I reuse this yeast in any way?
Hopefully to avoid buying yeast again every single batch?
7
votes
2answers
2k views
What effect do different types of yeast have when creating a recipe?
What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
8
votes
2answers
1k views
When bottle conditioning, when should I re-yeast, and how much yeast should I add
I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now.
As I prepare to bottle I want to be sure I have enough, healthy ...
1
vote
0answers
137 views
New Wyeast private stcok yeast strains? [closed]
Has anyone had any experiences with the new Wyeast Private Reserve yeast strains. I just bought a Cask Ale, and wondered if anyone had tried a beer with it yet?
9
votes
1answer
548 views
Making a Yeast Starter
It seems that there are varying opinions about the size your starter should be. What is the basic rule-of-thumb for 5 and 10 gallon batches?
How much water should be used?
How much malt/malt ...
11
votes
3answers
1k views
Should I ferment a new batch directly on the yeast cake generated by the previous batch?
I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch.
Can I just put the wort directly on it? Does it then need to be agitated?
Is it worth the risk of ...
4
votes
2answers
533 views
Using Granular Yeast in a Lager
Will dry yeast do any good when brewing a lager or is it necessary that you use a liquid one? I am talking about making some kind of starter with the yeast, not just pitching it into the fermenter. ...
10
votes
4answers
12k views
How to grow yeast?
I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...
