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

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Question about the diacetyl rest process

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest ...
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All purpose yeast

Suppose you only have one yeast available to produce wine, beer, liquor from fruits or grains. say post apocalyptic future, and you manage to have fruits or grains and you want to produce alcoholic ...
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Yeast for dubbel

I was planning on making 35L of 1.070 ish OG dubbel on Friday. I don't have any yeast to hand and was wondering whether the smack packs of http://www.brewuk.co.uk/wyeast-activator-3787-trappist.html ...
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Can this juice ferment without added sugar?

If I wanted to make a hooch out of "cranberry juice cocktail", which is composed of "water, cranberry juice, high fructose corn syrup, cranberry juice concentrate, and ascorbic acid, how would I go ...
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Mead Problem with Yeast

So the other day I created a mead and messed up... long story short I killed all my yeast by rushing. I added the dead yeast into my mead and it all sank to the bottom. I just racked off the dead ...
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Is yeast cell count a constant function of starter size?

Does the size of a starter always dictate the cell count of yeast irregardless of how much yeast you started with (ignoring other factors such as aeration, wort density etc)? For instance let's take ...
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How bad can this be?

So i got everything in my fermenting vessel last night and i got up this morning to find that the siphon lock was pushed in. I tried to slowly pull it back up through it's opening but the siphon lock'...
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129 views

Fermenting mead: low vs high temperature

I'm planning to make a batch of dry show mead (white wine experience). I have Lalvin 71B-1122 Narbonne yeast, and fermentation temperature range for it is from 59-89° F (15-30°C). Lets say how ...
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Possible wild yeast contamination?

In May I brewed the following beer: 81% Pale 2 row malt 16% Brown malt 3% Black malt Single step mash at 73C. With 290g of hops for a total of 103 IBUs. The OG was 1.077 and it went into primary ...
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118 views

How long should I expect to wait before seeing activity in my yeast starter?

I usually see activity in my yeast starters in the first twelve hours after pitching the yeast. This time, however, I haven't seen anything for 48 hours. No bubbling, no signs of floating yeast and it ...
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Cider - Yeast doesn't seem to kick off

I have 2 x 23L carbouy's full of freshly pressed juice, ready for fermentation. I began the process by killing off all the wild yeast strains in the apples by adding 1 1/4 teaspoons of sodium ...
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Ale yeast re pitch

Okay so I racked this experiment into a 6 gallon glass, slowly brought it up to 68F and re pitched with Safale05. After 24 hours, there is very little activity. One bubble every minute. Is it ...
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Ale yeast at cold temps?

I made a modified Oktoberfest 11 days ago. I used an ale yeast to cut down on the time. I let it ferment at 68 degrees Fahrenheit for 4 days, then decided to put it in the fridge at 50 degrees. I ...
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331 views

I am brewing alcoholic ginger beer. How much sugar to prime it?

I am looking for this ginger beer to be sweet, spicy and very fizzy. Something which should violate your tongue's human rights. I have never produced a fizzy brew before so know nothing about ...
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101 views

Temperature when hydrating dry yeast

Some Lalvin yeast I bought is not doing anything in my wort. When I told people on an online forum I'd hydrated it with 40 degrees C water, they told me this was far too hot. But this is exactly what ...
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238 views

What type of yeast to use for a low ABV mead?

I'm looking to experiment making a low-alcohol mead (i.e. under 8% ABV). In terms of buying a sachet of yeast I can see standard beer/cider/wine variants and obviously for brewing there are loads of ...
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no brew shop here. use some warm beer as yeast?

it is hard to find beer yeast where I live. I was wondering if it is possible to just buy a bottle of good beer and use as yeast after bringing it to 25C temperature
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Imperial Stout with not enough yeast

I'm working on brewing an Imperial Stout and using a liquid yeast (WLP-007). Beer Smith is telling me that I need about 300bn yeast cells. However, it says I might get 180bn. I'm usually not a ...
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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 Fermentation - 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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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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139 views

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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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 ...