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

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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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Why is it bad to pitch too little yeast?

What are the effects of underpitching your beer? We have an answer for over pitching, I think we need the complete set.
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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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Using yeast from a local brewery

My favorite local brew-pub has a standing offer to share their yeast with homebrewers; bring in a jar & they will fill it for you. Aside from the obvious "it's free," why is their yeast ...
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Do commercial breweries stir in their fermenters to expose more yeast to the wort?

I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria ...
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How do you choose a yeast?

What characteristics do you look for in a yeast to pair with your recipe? Is there a common reference?
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What does “a thorough diacetyl rest” mean when talking about ale yeast?

Most of my knowledge of diactyl rests come from Palmer's How to Brew, and it applies entirely to lagers. It mainly means bringing the temperature up slowly and letting the lager sit at a slightly ...
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What is the difference between yeast nutrient and yeast accelerator?

I know what yeast nutrient is, but was browsing around the brew supply and noticed yeast accelerator. Anyone know that the REAL difference (if any) is chemically? See it mentioned through a goggle ...
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Whats the difference between yeast and bacteria?

I know that in a very general sense, yeast = good, bacteria = bad. But why is this? Do bacteria produce alcohol like yeast? Is yeast a subset of all bacteria, or vice versa?
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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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If a vial of yeast is at room temperature for 3 days then put back in the refrigerator, is it still viable?

I live in an apartment and didn't receive notification that my yeast had arrived for 3 days after it got to the office. Normally, I'd just toss the vial of yeast and go to my LHBS to get more, but ...
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Yeast , dead or alive?

G'day , how long after the fermentation has finished does the yeast live ? I am curious because not only is it the cost of the yeast but if you find a particular strain and you like the taste ( ...
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Storing Yeast Slurry

If I take a yeast slurry from a batch of beer, wash it and store it in a sanitized container - how long can I leave this yeast slurry in the fridge before repitching? I'm thinking of leaving it in the ...
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Does dry hopping affect attenuation?

Does the anti-microbial affects of hops affect yeast activity and therefore attenuation when dry hopping near the end of primary fermentation?
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Phosphoric Acid Wash for Yeast

I love recycling yeast, see it as a great way to save money, and if you find a good one, they are great to use over and over again. I was chatting with a guy in my homebrew club who is a distiller ...
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How long can yeast be stored?

If I buy a tube of liquid yeast from my local homebrew store and throw it in the fridge, how long before it's no good? How 'bout dry yeast?
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Liquid Yeast for 1 Gallon Batches

I'm relatively new to home brewing and am enjoying brewing 1 gallon batches. I have been using dry yeast and can get about 4 batches from a single packet. I would, however, like to be able to use the ...
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Can I do a high temperature starter?

I know if you are adding the yeast directly to the wort you want to keep the temperature similar to that of your eventual fermentation temp to minimize shock to the yeast. However, I plan to make a ...
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Is oxidation of yeast starters a concern?

We all know oxidation is bad, and cooling hot wort is particularly susceptible to this off-flavor-producing problem. the question is; does oxidation matter for starters? I use a stirplate to aerate ...
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using champagne yeast as a secondary yeast for fermentation?

I haven't quite found a post that answers my question, when brewing a big beer such as a barley wine I have heard talk about using champagne yeast after the initial yeast has done all it can. If my ...
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Are yeast “cold packs” really worth the extra cost?

Okay, so I understand the intent of the cold pack when shipping liquid yeast during very warm climates, but I assume that the useful cooling offered is very minimal compared to the temperature ...
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Yeast Starter Steps

I want to make a yeast starter for a lager. I even went out and got a 3000 ml Erlenmyer Flask. According to mrmalty.com's calculator I need 506 Billion cells. With the two vials of White Labs yeast ...
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Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
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Brett: Primary or Secondary

What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
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Heat and yeasty flavors

I've used safbrew T-58 a couple of times over the last year and had both great batches and very yeasty-tasting batches. Could the heat be the reason for the yeasty taste? A warm day in the Israeli ...
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Old Brown “sour belgian”

I have an Belgian sour that has been in it's secondary for 18 months. With a terminal gravity of 1010 for over the last year, what is the best way to bottle condition this beer? New yeast? Blend?
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How to estimate yeast starter viability when using stir plate?

I have just started a transition to making yeast starters and also using a homemade stir plate and am curious how to estimate the viability of the yeast when using this method. Normally, there are ...
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Yeast starter temperatures

What temp guidlines apply to doing a yeast starter? Should the starter be at the intended fermentation temp? Should it be higher for good growth/activity? Should it be lower to keep it clean ...
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Measuring yeast in a slurry

Please tell me if I'm being overly simplistic here. I was reading the book yeast by Chris White and Jamil Zainasheff. In the book, they talk about measuring how many cells are in a slurry by using a ...
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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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Is a cider-like smell a bad sign in a culture of beer yeast?

I started culturing yeast from a La Fin Du Monde bottle about 3 days ago. I have since stepped it up to a 2L container about half full of wort. I have been very careful about sanitizing everything ...
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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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Should a starter be hopped?

Should I add hops to my starter recipe? I just started using starters, and I haven't been hopping them at all. I didn't even think of adding hops until I read some of the answers on this question. ...
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I have some “expired” mead yeast, is it still good?

I have some liquid mead yeast that has expired a couple years ago, according to the date on it. It has always been kept in the refrigerator. Could it be revived and used or do I need to buy some new ...
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Ideal fermentation temperature

I'm just finishing up a DIY fermentation chamber made from a chest freezer, reptile tank heater, and a temperature controller. Now I just need to figure out what temperature to set! Most yeast ...
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When should I add orange peels to my homebrew?

I've been planning to experiment with orange peels for a while now, but I don't know when to add them, when should I throw them in? Last 15 minutes with the aroma hops? At flame-out? After primary? I ...
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Low original and final gravity

My roommate and I brewed our first batch of beer, a Rogue Dead Guy clone (with some substitutions). The brew has finished secondary fermentation and our hydrometer reads 1.007 (temperature-adjusted). ...
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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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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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Banana Mead Yeast Suggestions

I'm planning to brew a banana mead, and would like to start fementation with a Belgian yeast so that it has a good strong banana nose. I will finish with a champagne yeast, so I'm not particularly ...
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Yeast and Hop Longevity

I picked up the ingredients for an IPA when I was getting the ingredients for a Milk Stout a while ago. The plan was to have everything at the ready so I could make the IPA shortly after the stout. ...
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How can I restart fermentation on a stuck strong dark belgian ale?

What can we do to restart fermentation that got stuck over the winter? Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
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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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Time It Takes Brett C to Ferment

So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...
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Wyeast 1187 Ringwood Failure

I'll start by saying that I've never used liquid yeast before, so it could all be my fault... Anyway, I ordered some Wyeast 1187 Ringwood to use for a Dogfish Head 60 Minute IPA clone that I did on ...
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What is yeast nutrient?

I am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to ...
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Yeast, CO2 Toxicity with mead and beer

Degassing CO2 during early fermentation is important for wine and mead. But why not for beer? I'm getting back into mead making and see plenty of references to degassing the must during early ...
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Any need to stop yeast before kegging?

I'm brewing to keg for the first time, finally. I am planning to force carbonate and was wondering: Are there was any steps I need to take to stop any active yeast before putting it in the keg and ...
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Should I brew in too-warm climate or substitute the yeast?

I'm about to brew an Amber Ale (from an LHBS kit) that comes with a US-05 Safale yeast. The forecasted temperature for the next couple of weeks is likely to remain at min 20C (68F) overnight & ...
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Reusing Yeast From previous Fermentation

When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?