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

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Yeast cake and Septic tank

I just transferred my brew to the secondary fermenter (yes, it's not necessary, but I want to help clarify the brew). Where we live, we have a septic tank sewer. I was just wondering if there could be ...
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2answers
84 views

Violent fermentation | One day after brewing | Liter spillage from the top

I am an amateur brewer just cooked my third batch ever three days ago. This time with a couple of friends (which also bought the ingredients from a place I haven't before), so this time I used a ...
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1answer
67 views

When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?

I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...
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2answers
56 views

Does current science have any idea of what components of the biology of yeast make which desired characteristics of beer

http://www.theguardian.com/science/2014/mar/27/designer-chromosome-brewers-yeast-eukaryotic-saccharomyces-cerevisiae If you haven't heard of this story you have GOT to read it. "Scientists ...
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1answer
66 views

Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?

I've brewed some ridiculous beers in the past, my highest original gravity resulting in over a final 18% ABV using WLP099 yeast. That particular beer turned out well for how inexperienced I was when ...
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91 views

Bottle conditioning

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
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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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Yeast “cake” after bottling

I recently bottled this recipe, last Sunday (2014-03-09). I popped one open today, and it is damn tasty, and even decently carbed after less than a week. However, all the bottles have about a half ...
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1answer
80 views

Over oxygenating

Was reading about oxygenating wort, and the book was saying that the best amount of oxygen ppm is 10. It did say that over oxygenating was sometimes bad, but didn't state how much it took before it ...
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2answers
145 views

Adding yeast to secondary

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 ...
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1answer
56 views

How does Lacto effect apperance?

Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, ...
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2answers
116 views

What is yeast's fermentation (life), cycle in brewing?

Hopefully, I asked that correctly, once the yeast is pitched within a number of hours it begins to consume the fermentable sugars in the wort, create CO2, etc. once fermentation is completed, if I'm ...
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1answer
51 views

Is a yeast starter required for this recipe

According to brewers-friend, I am short 139 billion yeast cells for a recipe I was estimating. I was planning on trying something along the lines of this recipe. My original idea was to re-hydrate a ...
2
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4answers
179 views

How do i clear the batch after fermentation?

I have tried to use many things to clear wine or fermented beverage. Things like cloth, paper towels and coffee filters, non of these work well, but what is the most effective way to clear out the ...
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3answers
193 views

Benefits of different liquid yeast strains?

I have only brewed ~6 batches of beer thus far, and for all of them I have used Wyeast smack packs. However, for each batch, the kit I was using recommended a different strain of Wyeast. What is the ...
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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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108 views

Foam and bubbles

my first mash. Combined all the ingredients in a "recipe" I followed. Added the yeast and it started working rather quickly. My airlock is due to come in the mail in 2 days. So I did the whole ...
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1answer
90 views

Slow Fermentation startup?

I just brewed my first hef, using a honey wheat kit. I am used to brewing with dry yeast, but this was vial of WLP320. I bought it Sunday Morning, and used it the same day so I didnt refridgerate when ...
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3answers
65 views

Saving and storing yeast straight from the packet

I'm currently brewing 1 gallon batches. Say I have a liquid yeast smack pack that's for a 5 gallon batch. What I'd like to do is use about 1/4 to 1/3 of the pack and store the rest for later brews. ...
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1answer
76 views

Is Wyeast American Ale II a highly flocculant yeast strain?

I am enjoying being a brewer, I can make beer. So, now I am trying to refine some of the processes. I generally make IPA's and have been using Wyeast American Ale II yeast. Once fermentation is done ...
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3answers
125 views

Can I reuse brewing yeast as a nutritional yeast?

I have a budding vegan in the house. Even after reusing yeast for brewing I send a lot of yeast to the compost bin. Has anyone out there used the yeast as a nutritional supplement? If so, could any ...
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2answers
159 views

Are there dry yeasts that rival liquids for IPA's? [closed]

My HBS just raised the prices of various liquid yeasts. Are there dry yeasts that are as good for IPA's? Recommendations please & should they be pitched dry or as a starter? Thanks.
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71 views

Yeast starter timing question

Can anyone give me a time recommendation on how long I should allow a yeast starter sit on the stir plate for before pitching? I usually make it the night before (about 18 hours prior to pitching) ...
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80 views

Why Reuse Yeast?

Sorry for seeming clueless, but I am clueless. I've only brewed about 15 batches, or less, of extract beers. Thus far, I've always bought prepackaged recipe "kits" similar to a Betty Croker cake mix. ...
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1answer
112 views

Irish Ale Yeast - Strain Selection, Fermentation Temps, and Re-using Yeast

I am brewing an Irish Red Ale, followed by a Dry Irish Stout, both this week, and then I need to re-use that yeast within the following two to three weeks for an ESB (1.053 OG recipe was picked by a ...
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63 views

Can I re-aerate in the Primary?

Is there a downside to shaking the primary fermenter to re-suspend the yeast if the fermentation is going slowly?
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91 views

Define “yeast slurry”

If I'm creating a yeast starter from previously harvested yeast I'm supposed to know how many cells are in my slurry to effectively calculate how much yeast to use in my next batch. To me common ...
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2answers
86 views

When do Yeast grow and multiply?

Do yeast multiply in the initial aerobic phase or do they continue to multiply all the way through the entire anaerobic phase?
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1answer
102 views

How does a beginner manage their yeast farm?

I'm about 6 batches into my AG brewing and my fridge is slowly getting filled with jars of yeast I've been harvesting, each labelled so I can tell which batch they came from. So far I've been ...
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1k views

How do new yeast strains happen?

Rogue and Papazian have their own yeast strains (PacMan and Cry Havoc, respectively). Do you know how they got there? Lots of trial and error? Pitching multiple strains? Let's say I pitch a bunch of ...
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3answers
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Using Campden in water

I am using campden in water to remove chlorine and chloramine. I have heard that it may inhibit the yeast. Should I leave it any length of time after use in order to minimise yeast inhibition?
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2answers
85 views

Longer time on yeast for a bigger beer?

I ferment all my beers single stage in a glass carboy immersed in a water bath to maintain temperature. This is the first time I've made a bigger beer (this one started at 1.080) on this system. I ...
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1answer
86 views

I stirred the yeast and it said do not

Making a British Barley wine and the dry yeast instruction called for sprinkling the yeast on top of the starter. I was a bit over excited and stirred at some point after it reached room temp but ...
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1answer
48 views

What are Esters?

I am reading a lot about yeast cell production and ester production. I think I have a good handle on the yeast cell production, but what are esters? Is that part of what the yeast consume that give ...
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244 views

Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?

Like the title says, after I chilled my wort I realized the kit I ordered did not come with yeast, an error on the packers fault. Because of my work schedule I wasn't able to pitch the yeast for about ...
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1answer
87 views

May I Aerate AFTER Pouring Yeast into the Carboy?

I extract brew, and the kits I buy from NB tell me to add cold water to the wort to get a total of 5 gallons, and then aerate before adding the yeast. However, if I do this I will always have more ...
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1answer
329 views

Always making a starter vs. following package description

I have noticed that the smackpacks say on the package that the package is meant for a 5 gal. batch and that you should pour the pack directly into the wort. On the otherhand - nearly everyone tells ...
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1answer
93 views

Liquid yeast, do need to make a starter?

I'm making mini batches with IPAs(4-5 liters/ca 1,5 gallon), and with my three first brews I've used dry yeast. On my next mini batch I'll use liquid yeast(WLP005), do I need to make a starter or is ...
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3answers
285 views

Yeast attenuation and fermentable sugars

I'm a little confused about this and can't find an answer that satisfies my curiosity... I've found a helpful thread (What does high attentuation actually mean in terms of types of sugar fermented?) ...
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2answers
909 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!
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Yeast too stressed for bottling?

I brewed a pumpkin ale and added extra fermentables. After primary and secondary was done, I went to bottle. While bottling I tried some and noticed the alcohol level was quite high. After two ...
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3answers
2k views

Adding the yeast to a beer kit by sprinkling or stirring

When making a beer kit some people say to sprinkle the yeast on top of the wort and other people say to stir in the yeast to incorporate it into the wort. I know that there is the other method of ...
5
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2answers
180 views

identifying sediment layers in yeast washing

I'm washing the yeast from a brew I've just bottled and it's not settling quite how I am expecting with my limited (once before) experience. This fermentation was with a fresh packet of dried Danstar ...
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1answer
106 views

Is my fermentation on the right track?

I upgraded my equipment and estimated my new efficiency a bit too low, so the imperial IPA that I brewed on 11/30 ended up having an O.G. of 1.10 (supposed to be 1.09). I made a two step starter with ...
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2answers
185 views

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 ...
4
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3answers
317 views

What does high attentuation actually mean in terms of types of sugar fermented?

So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used. I also have ...
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2answers
116 views

Is fermentation 'done' even without there being cake?

This one has me questioning what I thought I knew. Brewed a "mocha stout" 4 days ago: Steeped: - .5lb chocolate malt - .375lb roasted barley For boil, added: - 6lb DME (dark) - 1lb lactose At ...
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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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Do I need to double the yeast when splitting the batch into two fermenters?

I am brewing 5 gallon batches. I end up with 5.5 gallons after the boil so I split the batch evenly into two(2) Corney kegs fitted with an air lock on each gas in. I ferment in the two kegs and then ...
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1answer
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Can I buy White Labs “Platinum Strains” yeasts in their seasonal availability window every year?

I am looking at the White Labs WLP076 (Old Sonoma Ale), and see that it is available May-June. My LHBS, which also happens to be a natl. mail order shop, does not have it available. I see some online ...