Tagged Questions

2
votes
1answer
64 views

Is it normal for WY2112 to stall?

I've made three batches with the same colony of WY2112, and each one of them has exhibited the same odd behavior. I pitch a good quantity of yeast into oxygenated wort at 65 degrees F. Within 24 hours ...
2
votes
2answers
173 views

Yeast harvesting

I have just read an article about harvesting yeast (http://www.homebrewtalk.com/entries/yeast-harvesting-novel-approach.html). The author talks about making a starter and taking a part of the starter ...
0
votes
0answers
33 views

Reusing vs using new yeast [duplicate]

Possible Duplicate: How many times can yeast be reused? I have read in a couple of places that you should only reuse yeast a couple of times - most say up to 5 times because you would get ...
8
votes
4answers
205 views

Harvested Yeast - What are these layers and do I have too much?

I harvested yeast a few weeks back from my hefeweizen (Wyeast 3068) which I had open fermented. To harvest, I scrapped it right off the top, after ~36 hours of fermenting, with a sanitized spoon. I ...
4
votes
2answers
154 views

Making a starter when reusing yeast

I want to reuse the washed yeast from a previous batch of beer in my next batch. Should I make a starter for it? If so, how much of it? I looked at MrMalty, and it seems to me they tell me not to make ...
2
votes
2answers
221 views

Top Cropping Cell Counts

TLDR: I have no idea how much top-cropped yeast to pitch into a ~1.055 OG Octoberfest (5.5 gallons) I am planning on making an Octoberfest (late I know) on August 18th. Instead of making a boring ...
6
votes
2answers
224 views

Measuring yeast in a slurry

Please tell me if I'm being overly simplistic here. I was reading the book yeast by Chris White and Jamil Zainasheff. In the book, they talk about measuring how many cells are in a slurry by using a ...
5
votes
2answers
344 views

Storing Yeast Slurry

If I take a yeast slurry from a batch of beer, wash it and store it in a sanitized container - how long can I leave this yeast slurry in the fridge before repitching? I'm thinking of leaving it in the ...
3
votes
1answer
296 views

Can ale yeast be used weeks after it's opened (Safale S-04)?

Second-time brewer (to be). When I did my first kit brew, I didn't want to mess anything up, and the instructions I was following told me to avoid the yeast sachet taped to the top of the LME can and ...
2
votes
2answers
643 views

US-05 Fermentation Temperatures / Top Cropping

Brewed a 1.060 OG IPA last night (extract), pitched a packet of US-05 reconstituted with 5 ounces of water. Pitched at 68 degrees, but I wanted a clean fermentation with minimal esters, so I have the ...
5
votes
3answers
538 views

Can I dry my own yeast to make it relatively shelf stable? How?

Obviously, it can be done, as dry yeast works for fermenting beer. I go sometimes a month or two between batches, and carrying over one yeast culture across beers seems a bit of a pain. How is dried ...
6
votes
2answers
347 views

Phosphoric Acid Wash for Yeast

I love recycling yeast, see it as a great way to save money, and if you find a good one, they are great to use over and over again. I was chatting with a guy in my homebrew club who is a distiller ...
8
votes
3answers
934 views

How many times can yeast be reused?

A good yeast sample can be retrieved, stored & reused regularly across brews. Is there a limit to the number of generations a sample can last? I've heard that after so many generations a strain ...
13
votes
2answers
738 views

Using trub directly vs. yeast rinsing.

Sometimes referred to as "yeast washing," the process of yeast rinsing separates the yeast from the hops and break material in the trub. Most brewers who reuse yeast — and store it for long ...
22
votes
2answers
605 views

How to clean yeast

I like reusing yeast to save money, and I like having my own "house" yeast. However sooner or later my yeast eventually dies and becomes unusable. I have a feeling that each time I repitch, I'm ...
10
votes
5answers
857 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 ...
4
votes
2answers
272 views

Temperature conditions for saving cropped yeast?

What is an ideal environment for saving yeast I have harvested from my fermentation vessels? The lowest survivable temperature? Highest? I recently found the top of my fridge to be too cold when I ...
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 ...
13
votes
4answers
1k views

Reusing yeast at home

Reusing yeast at home is something I'm incredibly interested in, but haven't found the time to learn enough about it just yet. What are the basic steps for harvesting, cultivating, or whatever other ...
3
votes
2answers
404 views

Harvesting commercial yeast

Which commercial beers (local and/or national) are bottle conditioned and still have viable yeast? Also, what do commercial brewers do that renders the yeast unusable (pasteurization, filtering, ...