Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.
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Is my Kolsch still a Kolsch if I used the wrong yeast?
I followed Jamil's Kolsch recipe to the letter but pitched WLP 833 into my carboy thinking it was a Kolsch yeast. I found out that it's actually a different German yeast strain. Will this still be a ...
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How do I estimate the viability of dry yeast?
I've seen plenty of data and apps that help you estimate the viability of a liquid yeast culture. But I haven't seen a lot of data about dry yeast. I like using dry yeast for 1 gallon test batches and ...
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2answers
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Commercial brewery house yeast
I know a lot of breweries have a house yeast that they use, and in some cases it's their only yeast. I've also heard that most will only harvest up to six generations, due to weak flocculation and ...
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Brewed with honey and the yeast is not working?
I did my first beer using honey last night and the beer is not bubbling this morning as it usually does. Is this normal? Should I re-pitch the yeast or not?
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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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2answers
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Possible Stuck Fermentation
I'm attempting to brew a high gravity stout, OG 1088. Its been in the primary for two weeks. I assumed it had completed fermentation since it feremented extremely vigorously, so much so I had to use ...
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How to ferment on the last batches yeast cake?
My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at ...
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4answers
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Salvaging flat beer?
I recently brewed a Schneider Aventus clone and the end result was a flat beer. I missed a step in the instructions to add a fresh dose of yeast a few days before bottling so I'm assuming that this is ...
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Pausing a ginger beer plant
I am making ginger beer, the old fashioned way with a plant. The plant is a jamjar which I feed with one teaspoon of sugar and powdered ginger daily.
I'm going on holiday soon, for several weeks. ...
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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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Yeast Starter with Corn Sugar?
Anyone try making a yeast starter with Corn Sugar instead of DME? If so what proportions of corn sugar did you use? I am planning on brewing a high gravity stout, and don't have any DME for the ...
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Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already?
My batch didn't reach the target FG and I'm trying to decide whether to just bottle or to pitch more yeast (would be 3rd pitch).
I have a very similar situation to the one described here:
Brewed an ...
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635 views
Starter Chill, Decant, Pitch - Why no problem with Temp Shock?
So an often repeated mantra for starters is to (1) make a starter, (2) let it ferment out completely, (3) chill the starter in the fridge for a day or two, then (4) pour/decant off the oxidized "beer" ...
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279 views
Yeast on primary fermenting foam [duplicate]
Possible Duplicate:
Day 2 of Primary Fermentation of beer
Is this what it should look like day 2? I sprinkled the yeast on top yesterday, and today it looks like it foamed a bit and looks ...
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1answer
296 views
Day 2 of Primary Fermentation of beer
Is this what my primary fermentation should look like after a day???
It looks like my yeast has been sitting on top of foam..
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3answers
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How do I know if I should repitch at bottling?
My strongest homebrew batch to date is now in secondary, and I'm looking ahead to bottling.
My O.G. was 1.072, and I think there's a reasonable chance that the final alcohol content will be 8% A.B.V. ...
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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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4answers
339 views
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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1answer
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does starsan kill yeast
Is Starsan effective against yeast?
After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
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1answer
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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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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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1answer
206 views
Controlling exothermic heat from primary fermentation with A/C cooling duct
In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
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2answers
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Negative effects of Wyeast American Ale 1056 turning slightly slushy in fridge
I received a pack of Wyeast American Ale yesterday and popped it into the back of my fridge only to find this morning that it may have partially turned slushy from the (evidently) colder area in 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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Abuse my recipe! Belgian pale ale [closed]
My main motivation is to build a big yeast cake of 3787 to brew a triple, but I might as well make as good a beer as I can in the process.
I've specified Crystal 30 because Caravienne is not ...
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4answers
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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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3answers
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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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2answers
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Soluble yeast estimation before carbonation
Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming ...
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2answers
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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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2answers
114 views
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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WYeast got warm on the way home. Can I still use it?
I bought two packs of the American Ale Propogator yesterday, but then took a bit longer than planned to get home and the packs got warm and were swelled a bit.
I put them in the fridge as soon as I ...
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5answers
714 views
Long cooling before pitching
Summer brewing means warmer tap water, which means that my immersion chiller can only cool the wort to about 75 degrees. I typically cool the wort to 68 degrees before pitching. I have a ...
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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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What exactly is yeast-bite?
So I cracked open a nearly year-old bottle of oatmeal porter last night and it tasted a bit "yeasty". In fact, much more yeasty than I remember from a few months ago. I was fairly careful in my ...
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What would happen if I used a yeast meant for white wine to brew red wine or vice versa?
I was buying winemaking yeast and wondered - what exactly would happen if I used the stuff meant for red wines for white or the other way around?
Would it be bad? Would it work at all? Would it just ...
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2answers
533 views
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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2answers
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At what point can a beer be called organic?
A lot of the homebrew I make is made with organic ingredients - organic grain and hops. However, I have never come across organic yeast (!?) or irish moss. Can I rightly call this beer organic, or ...
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Is re-pitching essential after cold crashing?
If I'm cold crashing a batch to clear it up, is it essential to re-pitch when bottling or will there be sufficient residual yeast for carbonation?
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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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3answers
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How many times can yeast be reused?
A good yeast sample can be retrieved, stored & reused regularly across brews. Is there a limit to the number of generations a sample can last?
I've heard that after so many generations a strain ...
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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
393 views
wild yeast taking over?
I brewed a belgian triple last week. I had a starter going using white labs trapist yeast but it didn't take off, must have been a bad vial. In the meantime the batch was sitting in the carboy ...
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2answers
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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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2answers
276 views
Reusing yeast slurry after cold-crashing.
I let a lager sit for 10 weeks in a secondary until it was very clear (the cold helped with clarity), and then used the yeast slurry at the bottom as a starter for another batch. I usually make a ...
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2answers
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Yeasty Tasting Pale Ale
This is already after the fact, since the batch has been consumed but...
My pale ale that I made had quite a 'yeasty' taste. It still wasn't bad, though I would have preferred it to be a bit milder. ...
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1answer
242 views
End of Fermentation?
I emailed this to the Mr. Beer beermaster, but I figured I'd ask here as well.
For my Doppelbock 7.0, this Sunday will make it 3 weeks in the keg for fermentation. The previous beer I made was a pale ...
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1answer
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My latest batch of Must had half a dozen floating spots and low sediment, what happend?
Sequence of Events:
March 21st - Boiled water and honey and placed in sanitized plastic bucket with airlock (containing sanitary solution: Iodophor). Bucket placed in basement to cool overnight.
...
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857 views
What effect will doubling the yeast concentration have?
If I want to have a beer ferment in less time would doubling the amount of yeast I pitch help? Will there be any consequences of doing so? Does it matter if I make a starter for them both?
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Dry Hop Filtering and bottling
This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
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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 ...
