Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.

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Which is a better fermentation method for high gravity beers?

I'm looking to brew a high gravity porter for christmas this year, aiming for OG 1.100. I've browsed several questions on this site relating to high gravity beers and the tendency seems to be towards ...
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FAST FERMENT QUESTION: SHOULD I BE WORRIED?

Just did my first batch using the fast ferment conical fermenter. Brewed an extract kit from Northern Brewer....their Smashing Pumpkin Ale. It's a 1.054 OG brew and I used a dry yeast to ferment. ...
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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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Yeast plate not showing single colonies

Why do my yeast plates end up looking like this? And not this? My yeast plate is composed of wort + agar.
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What yeast is in White Labs WLP080 Cream Ale Blend?

Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was ...
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Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...
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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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Is Mixing Yeast OK?

Say I wanted to make an ale which has some of the banana characteristics of a Belgian yeast, but also wanted some of the citrusy flavors of an American ale yeast. Could I achieve this by making a ...
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Using Multiple Strains of Yeast in the Same Batch?

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
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Krausening / Pitching Actively-Fermenting Wort

I heard on one of the old Jamil shows that pitching actively-fermenting starter is a good way to get noticeable but subtle yeast character in a beer. You need to start with an adequate amount of ...
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Maximizing fruitiness from WLP002

I am looking to reproduce an incredible fruity aroma and flavour from a recipe I made a year ago. Looking at the recipe I am guessing it may be from the yeast. 3lb 2row 1lb Rye .13oz nugget @ 60 min ...
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Homebrewing Soda, Safety Concerns

I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and ...
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Preparing yeast for secondary fermentation

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off ...
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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 ...
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Yeast Problems!

Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at ...
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Worried about extent of inflation of Wyeast 4766 package

My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new ...
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Kegging - Is it necessary to filter yeast?

I'm planning to buy kegging equipment and keg my next batch of beer, and I ran into some yeast filters for sale that remove yeast specifically for kegging. Is this a necessary step? I know that when I ...
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If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?

I feel that this question could potentially have more specific and direct sub questions but for now I would like to simply pose it as "why not oxygenate active yeast prior to pitching instead of ...
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Is my frozen yeast okay?

So I harvested my yeast for the first time (WLP566 Saison II), but I left the fridge temp mega low by mistake and it froze overnight. I have immediately thawed it out, but I am wondering if it now ...
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Coud I ferment a five gallon batch on top of the yeast cake from a finished one gallon batch?

Title says it all: Could I ferment a five gallon batch on top of the yeast cake from a finished one gallon batch?
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Is this a pediococcus infection?

A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have ...
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Why should I make a starter? [duplicate]

Why should I make a yeast starter and not just sprinkle the yeast on top of the wort like the packet says? I am sure there must be some good reason why you would do this.
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Lightening of Cider

My peach-apple oxidized a bit as I was juicing and started fermentation amber-brown. Over two days of rapid fermentation with Safale US-O5 dry ale yeast, the color lightened to a pale yellow, straw ...
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Is oxygenating after brew day okay?

If you don't oxygenate on brew day, is it too late or can you oxygenate late? If so, are there limits?
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What is the approximate batch size/OG limit for US-05 11g packet? Have I used enough?

I've started a brew with an OG of 1.065 in a 23L batch. I pitched a rehydrated 11g pack of US-05 and after 5 days I took a FG reading when I observed no bubbles after some time; it came out at 1.028 - ...
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How to fix yeast smell in young wine from kit

I started my first attempt at fermenting this wine kit in mid-April. I followed the initial directions pretty meticulously which included stirring in the fermentation bucket daily (due to kit ...
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Culturing Yeast and Bacteria from Pulque

I'm interested in making pulque, and was wondering how to go about culturing the yeast and bacteria necessary for making it from an existing batch. Is this at all dangerous? I know doing this with ...
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Handling dried yeast

I'm brewing a coopers ginger beer kit but over the past week the yeast didn't seem to activate particularly well. There has been no krausen and over the past couple of days there have been a few ...
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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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Does yeast type affect wine taste..?

I'm new in wine making and I tried to make it with fresh yeast, not dried. I think I'm using a lot of it to help fermentation end faster. Will this affect the taste of wine? Will dries yeast achieve a ...
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Heating after fermentation?

What's the general consensus on leaving a heat source turned on after fermentation has complete? I'm doing an Imperial IPA which should finish fermenting in 4-5 days going by previous experience with ...
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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?
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How will this beer turn out?

I brewed my first all grain beer on Sunday; everything went well barring one leaky tap and a slight blockage on the tap in my kettle due to a poor hop filter. It is supposed be an IPA style beer using ...
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What is the specific role of yeast in wine making? [closed]

I'm a senior student, experimenting on alcohol concentration of wine using different variables. My variables are white wine yeast and brewing yeast and whilst I know the main role, I would like to ...
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Yeast not viable?

If I think my liquid yeast was not viable yet pitched it unknowingly and now no fermentation happening-can I introduce new yeast or trash the batch ?
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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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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. ...
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134 views

Can I add hops and sugar to fermenting beer?

just would like to know if its possible to brew a beer over multiple weeks.I was thinking of brewing my next beer by adding a different hop every week for 3-4 weeks.And at each time adding more sugar ...
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Is it possible to bottle condition without sediment?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
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Is autolysis a problem when reusing yeast?

I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is ...
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147 views

Fermentis S04 vs.S05

I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xSO5 into 50 litres. Anybody want to hazard a guess at the ...
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Optimum Fermentation Temperature

I am planning on brewing a wheat beer with Danstar Munich Wheat Beer Dry Yeast. I didn't realize until I had already made the purchase that the optimum temperature for fermentation was 55-65. I don't ...
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What yeast for carbonating a lager?

We brewed a Dark Lager using Wyeast 2007. It fermented for two weeks and has been lagering for 3. When we bottle, we think we'll need to repitch to ensure the bottles carbonate. Thoughts on what ...
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Which is better: old yeast from the primary fermentation or reused yeast from primary fermentation?

It's known that reuse yeast from early stages is better. But during the fermentation the reused yeast multiplies itself, producing newer cells. Said that, I'd like to know if it's better to use yeast ...
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Wine fermentation without yeast?

Apologies if this is a duplicate - wasn't able to find anything similar. Making a 3gal batch of strawberry wine. Poured sugar-water over fruit and set aside to cool. Been having problems with bugs ...
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Are Yeast Nutrients actually necessary for brewing Beer?

I typically bought Yeast Nutrients from Northern Brewer for my yeast starters and extracts. I went to my LHBS today to purchase some DME for an extract and asked for nutrients for the beers that I ...
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How long does a white labs liquid yeast vial last once opened?

I have been using half of a vial of white labs liquid yeast for brewing 1 gallon batches of beer. How long will the second half last once I put it back in the frige? It had been allowed to warm ...
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How can I get more consistent carbonation in bottles?

Some of my bottles usually turn out over carbonated, and some turn out under carbonated. Is there a good technique to get consistent carbonation? I imagine it is a function of both evenly distributed ...
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Any way to Flavour a Cider crafted with Baking yeast? [duplicate]

I'm very new to brewing, and I'm making a couple test batches of cider as we speak. However my accessibility to things like wine or champagne yeast, so i'm stuck with baking yeast. My question is ...
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Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?

I'm brewing 6 lagers right now (all Wyeast 2206) according to the Brülosopher Fast Lager Method. Essentially, it involves fermenting at normal lager fermentation temperatures until it is 50% ...