Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.
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Shaking vs not shaking
I'm playing with a yeast starter right now and I've noticed when I shake the mix the yeast gets more active. I'm wondering how this applies to my actual fermentation. So I was thinking I'd let my ...
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2answers
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Total Volume of Yeast Starter in Regards to Evaporation from Boiling Wort
Today I did my first yeast starter. I purchased the 2000mL flask and DME from northernbrewer, and it came with instructions for doing both 1000mL and 2000mL batches. It suggests 1000mL for 5 gallons ...
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1answer
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Yeast Starter Vortex Size
I've read online that the size of the vortex in a yeast starter does not matter. Why is this true?
When I was experimenting with water yesterday, I created a monster vortex (very cool) and could see ...
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1answer
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Flowers of Wine (Problem)
Context:
I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned ...
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Why does my witbier stink?
I've searched far and wide and can't find a good answer. Seems to be a lot of talk about the sulphur smell I noticed during fermentation, but this is a bit different.
Brewed this masterpiece up and ...
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2answers
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Pausing a ginger beer plant
I am making ginger beer, the old fashioned way with a plant. The plant is a jamjar which I feed with one teaspoon of sugar and powdered ginger daily.
I'm going on holiday soon, for several weeks. ...
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1answer
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Yeast starter left out of refrigerator, is it OK?
I created a yeast starter from some yeast from my primary fermenter and some DME following standard steps and the fermentation looked great. However, I went on vacation and forgot to put my yeast ...
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2answers
90 views
Lager yeast fermenting at 25-30C
The summer is approaching, and I would like to make some experiments using lager yeast, just completely out of its temperature range. I guess that steam bear was made using lager yeast at higher ...
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1answer
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“Quiescence Yeast” Or will my yeast-to-be survive a travel to the caribbean?
This is a related question, but not a usefull one to me :(
I intend to buy liquid yeast from northenbrewer (WLP099 in case you wonder) and I currently live in Venezuela, a very hot and sunny place ...
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3answers
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Wyeast pack arrived already inflated - keep in the fridge or not?
Like the question says, the pack arrived pre-smacked! I'm making a yeast starter before I brew so that'll tell me whether the yeast is ok, but what I need to know is whether to keep it in the fridge ...
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2answers
90 views
What to expect from champagne yeast?
I bought a pack of champagne yeast, but not sure why, just to try it :) What differences should I expect compared to a "normal" English ale yest?
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2answers
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What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?
I'm trying my first, 1-gallon batch of dandelion wine. Some recipes say "1 packet" of brewer's yeast, and mine doesn't even specify an amount. It also specifies to add "yeast nutrient," which my ...
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1answer
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Dropped the temperature as it was getting out of control, did I shock my yeast?
Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much ...
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1answer
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Problems with Wyeast London Ale 1028?
I had a brew day yesterday and ran into something a little odd. I smacked a pack of Wyeast London Ale #1028 berfore I started my routine. After everything was said and done with the boil it had been ...
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5answers
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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?
...
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4answers
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yeast cell count importance
I have a had a question for quite some time that nobody has been able to answer. The question is more academic or theoretical than it is practical. Perhaps the community here is a tad smarter ...
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2answers
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Wyeast 2124 Bohemian Lager for Bock - too late for diacetyl rest?
I really wasn't ready to do a lager, but I wanted to do a Bock, so I requested California Lager yeast. My supplier failed to make the substitution and sent me home with Wyeast 2124 Bohemian Lager. I ...
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2answers
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Why is my attenuation so low?
Here's the recipe:
> Recipe Specifications
> --------------------------
> Boil Size: 7.37 gal Post Boil Volume: 6.38 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal
> ...
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2answers
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Yeast pitching and wort cooling
I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is:
Wort temp: 26-27C or about 80F
...
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2answers
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Yeast nutrient schedule for meads?
Somewhere I remember a mention that a "more-modern" technique in brewing meads involves a regular schedule of adding yeast nutrients while in the primary. I was never able to find the reference again ...
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1answer
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Making a starter without DME?
Planning to start to use liquid yeasts and will need to do some starters.
It is hard to get hold of DME over here (I can get some hopped LME, though).
I was thinking on doing a starter from grains, ...
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1answer
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Does using a fining agent effect the flocculation of yeast?
I'm doing a series of smash beers all using the same yeast same temp same grain. I'm noticing a big variation in flocculation on the current batch (forgot the Irish moss oops) WLP001 by the way. Im ...
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1answer
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Yeast Starter Stopped after ~20 hours
I am trying to make skeeter pee without the slurry from a previous batch. so I wanted to make a starter to make sure my yeast were happy guys.
I took 3 pints of water to 1 teaspoon of yeast nutrients ...
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1answer
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Make root beer without a refrigerator
All the recipes for root beer end with, bottle up your root beer in a plastic bottles. Put it away and monitor the bottles when they become hard they are ready, 2-3 days. Put them in your fridge to ...
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1answer
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How long to keep in blowoff tube?
Today I learned what happens if there's too much yeast and a container too small (I have a 1 gallon batch). So according to instructions I sanitized a hose and connected the hole in the fermentor and ...
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How much distillers yeast do I use in a 5 gallon batch of beer?
The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
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Is a yeast starter required when brewing a lager?
Is using a yeast starter 100% essential when brewing a lager or can you use a few liquid vials?
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4answers
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Open-Fermented or Native Yeast Beers
I've always been very careful about control and sanitation with beer. But with my wine I do some native yeast Pinots, and some friends of mine are into the same with beers- they like funky, ...
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2answers
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Rescuing a weak lager fermentation
I'm currently fermenting a spiced dark lager with an original gravity of 1.064. I began fermentation 2 weeks ago today with a White Labs 830 yeast that I made a starter with. The yeast was a bit old, ...
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2answers
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Will Jalapeno or Habanero peppers adversely effect yeast
I have a recipe in front of me for a Saison of the spicy variety. It calls for the addition of one Jalapeno pepper, seeds included. First off, I do enjoy a fair amount of spice (far more than anyone ...
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1answer
113 views
Off flavor of kegged Wheat beer
I brewed an AG wheat beer and used WLP351 as the yeast for this. Let it sit in the primary for near two weeks (66°F/19°C) and I did do a secondary on it for about another weak to try and decrease the ...
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1answer
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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 ...
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I pitched my starter when it was too hot. Is it still ok to use?
I'm making my first starter and I accidentally pitched the yeast when the wort was still warm. I've had it on the stir plate for 24 hours and then a 30 minute rest. See picture, is it still ok to use ...
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1answer
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Yeast Ok After Being Near Freezing?
I have some California Ale Yeast WLP001 that I accidentally put in a corner of my fridge that is near freezing and it has been there for about a month. It's still in liquid form, so I think it should ...
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4answers
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Measuring yeast activity by collecting CO2
I've been thinking about ways to measure the progress of the primary fermentation, looking for an alternative to taking samples and measuring the gravity.
I was wondering if anyone has tried to ...
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9answers
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Brewing Solid Things: Can Leftover Yeast Be Used for Bread?
I find myself baking a couple loaves of bread just about every weekend. Has anyone tried reusing their yeast from brewing for baking bread? I've heard that using some of the spent grain in bread ...
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3answers
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Is 2 hours cooling the wort before adding yeast too long
I forgot about the warmer tap water and found my wort was way too hot and even after adding ice and standing the fermenter in ice water it took nearly two hours before is was the right temperature so ...
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1answer
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How long to ferment for?
I made a coopers IPA can 2 days ago and it's currently fermenting away (bubbles every few seconds) and is at around 21-24 deg c (69-75 deg f) which is what it says as the label.
The can says to ...
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2answers
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Pitching yeast the next day?
If I wake up and decide to brew an impromptu batch, can I begin a starter at the same time and just pitch the next day?
Seems comparable to no-chill brewing as far as contamination concerns, though ...
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[WIKI] Fermentation Temperature Control Methods
What different methods do people use to maintain or control fermentation temps? This includes maintaining temps for both Ales and Lagers. For most climates, active control is necessary for doing ...
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What happens if I Double Brown Ale
I'm thinking about making something like Frambozen from New Belgium from brown ale and added raspberries. However it's more of a sipping beer / higher alcohol content than the regular brown ale.
...
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3answers
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Would Lalvin's 71B-1122 make a good cyser?
From Lalvin's website:
...has the ability to metabolize high amounts (20% to 40%) of malic acid.
It also says that it produces "rounder, smoother..." wines. I'm thinking this would be a nice ...
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3answers
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What is the minimum amount of time required for a yeast starter?
It is generally advised to leave a yeast starter for at least 24 hours to get optimal yeast growth.
If I only have a few hours, is there any point making a starter from my liquid yeast pack?
Is ...
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2answers
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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 ...
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6answers
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Baking yeast for brewing?
Has anyone ever used the ubiquitous Flesichmann's baking yeast for brewing? Is there a fermented beverage style for which it works particularly well?
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3answers
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US-05 Fermentation Temps
On the package of the US-05 it says it's temperature range is 58-75F. However, all the reading on forums I am finding people tend to the lower end of the spectrum, even calling upper-60's to be too ...
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2answers
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Should I be disappointed?
Just started, so my question is very basic.
I got Coopers Lager Kit, did everything by instructions, temperature has been stable at 22-24C but gravity doesn't go down. OG was 1.039, dropped to 1.020 ...
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2answers
189 views
Kill yeast in keg
I've got a batch of cider that I've kegged. I did so at about 1.011 (OG was 1.052 IIRC). While the yeast activity will decline as the keg chills, I'd like to stop it completely so that I can bottle ...
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How do I culture yeast from a commercial beer? Is it legal?
If I like the flavor profile of a yeast in a commercial beer, how would I go about culturing it?
I have some very basic lab equipment, but I can buy anything that's reasonably priced.
Also, would it ...
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4answers
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Should you rehydrate dry yeast?
I've read conflicting opinions on whether or not to re-hydrate dried yeast. I've had successful fermentation with dried yeast in the past but have not tried re-hydrating. Has anyone had better/worse ...
