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

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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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3answers
74 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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2answers
91 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
216 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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1answer
74 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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2answers
298 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
110 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
116 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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5answers
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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
120 views

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
119 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
91 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
57 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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3answers
488 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
126 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
372 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
129 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
360 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
1k 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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2answers
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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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2answers
315 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
129 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
215 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 ...
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3answers
329 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
141 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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3answers
289 views

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
98 views

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 ...
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1answer
596 views

Pitching Whole Starter vs Cold Crashing Effects on Taste

Earlier, I made a thread trying to find a reason for a yeast/green apple flavor in my beer.. After a lot of thought and poking around, I have an idea of why this is, but I wanted your opinions on ...
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1answer
683 views

Using two kit cans should I use both yeast packets and how much sugar

I have seen some people online using two kits to make one 23L batch of beer with more flavor than a single kit. If you use one kit to make 23L you add the yeast supplied with it and 1kg of dextrose ...
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2answers
173 views

Yeast comparison source

Is there a good source that compares the commercially available yeast strains from the most common sources like White Labs and Wyeast? I am thinking of something with homebrewing experience built ...
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6answers
3k views

Can I heat a starter in an erlenmeyer flask on an electric stove?

My dad found an old Kimax (26500) 1000mL Erlenmeyer flask that has been in his attic for the last 30 or so years and gave it to me. I'd like to start using this to make starters, in conjunction with ...
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1answer
41 views

Yeast starter with YM-Medium under aerob conditions?

As far as I know the most common yeast starters are malt extracts which are sealed with an airlock. But the few times I worked with yeasts in the lab we used YM-Medium (Yeast extract-Malt extract) to ...
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1answer
208 views

What are the characteristics of baker yeast?

I am looking to brew some ginger beer and other simple stuff. I wonder what are the characteristics of baker yeast? Will they do for a cyder beer ? What are the disadvantages? In Europe we have ...
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2answers
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Scaling recipe ingredients to smaller batches? How do AAUs scale?

I plan on brewing 1 gallon batches. The problem is that most recipes are for 5 gallon batches. The scaling seems obvious: divide the amount of each ingredient by 5. With this in mind, a few ...
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3answers
126 views

ReaLemon's preservatives

I'm trying a simple recipe for ginger beer (Method 1 here). Would using ReaLemon be ok instead of an actual lemon? I understand that preservatives in an apple juice can harm the yeast when making ...
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1answer
342 views

I moved a Kolsch to secondary after 4 days. Should I repitch yeast?

This is my first batch ever, a Kolsch from a kit. It fermented like crazy the first 2 days, but after 4 had stopped bubbling, so I moved it to a secondary container. As I was transferring, I noticed a ...
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4answers
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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 ...
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3answers
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Alternative/homemade yeast nutrient?

I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I ...
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1answer
177 views

How to know how much starter to make from harvested yeast?

There are plenty of calculators that tell you how much starter to make for a specific amount of starting yeast and for a specific gravity of the wort. On packages/vials of yeast it tells you the ...
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0answers
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If I live in a country where alcohol is prohibited, how to I deal with these obstacles? [closed]

I will have access to wheat and barley, only fresh, nothing malted. I have been reading online a little on malting. So this step doesn't seem to be an issue. My real issue is yeast. Assuming that all ...
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1answer
459 views

What is the proper way to supplement a yeast starter with oxygen via an aeration stone?

I have two yeast starters going on my two homemade stir plates. The stir bar or the stir plate for one of them is malfunctioning and I can not increase the speed enough to get a vortex going. It is ...
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3answers
513 views

Adding boiling water to raise temperature during fermentation

Beer was getting cold so in a desperate attempt to raise the temperature I put near boiling water into the container. So 450ml into 23litres of beer. The beer had only been brewing for 4 days. Will ...
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3answers
596 views

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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6answers
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Does suspended yeast contribute to high SG?

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
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2answers
472 views

How long does harvested yeast keep

Just like the title says: how long does harvested yeast keep? I am assuming to keep the yeast you have to store it in the refrigerator, right?
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4answers
260 views

Which strains of yeasts are the cleanest for warm/hot fermentation?

I am from Puerto Rico and the temperature here is like summer all year round(between 75 to 95*F) , and I really want to know the cleanest strains of yeasts for this kind of temperature. (clean ...
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3answers
3k views

What's the best method to catch a strain of wild yeast for homebrewing?

I'm interested in learning about brewing using wild yeast, but I wonder what is the best method to catch a strain that would produce good results in homebrewing. And of course how to ensure that it ...
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1answer
154 views

Vacuum sealing harvested yeast

Looking at this video I had the idea of vacuum sealing yeast that I harvest from my beer batches to better protect it from bacteria/mold. My plan is to rinse the yeast with boiled (sanitized) water ...
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2answers
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Pitched yeast into head of wort, will this delay/ruin its effect?

I am a first time home-brewer. Followed the instructions to the letter. When I added the cold water I "splashed" it in to aerate it. The wort had a large head at the time of pitching the yeast. Will ...