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

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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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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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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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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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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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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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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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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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Does lagering reduce yeast so much that bottle carbonation is effected?

My first lager (a German Pils) turned out quite good! From the keg, it's great, but the half dozen bottles I filled are completely flat!? I used a little more priming sugar per bottle than my usual ...
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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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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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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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Will Jalapeno or Habanero peppers adversely effect yeast

I have a recipe in front of me for a Saison of the spicy variety. It calls for the addition of one Jalapeno pepper, seeds included. First off, I do enjoy a fair amount of spice (far more than anyone ...
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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?
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Possible to intensify/increase the amount of yeast flavor?

I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
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What flavors come from fermenting S-04 on the warm side?

I brewed this 1064 OG recipe and used my reverse flow chiller to get it down to 74F (could have gone cooler, but my starter was at 76F or so). It fermented like nuts (over 1.5 gallons of krausen ...
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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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Where can I find information about the yeast Saccharomyces Bayanus?

I was able to find plenty of information about the ale yeast S. Cerevisiae and lager yeast S. Pastorianus, however information about the wine making yeast S. Bayanus appears to be more difficult to ...
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Flanders Red from Brewing Classic Styles

I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls ...
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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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Preparing Yeast

I've been reading the How To Brew book, and it (amongst other sites) recommends rehydrating yeast before pitching it. http://www.howtobrew.com/section1/chapter6-5.html Some sites suggest adding a ...
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Fermenter Heating Belt

Is it worth using? I was thinking of getting one to use on my first fermenter for a german weissbier so that the yeast flavour and aroma is more present in the final result. By how many degrees does ...
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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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Would Lalvin's 71B-1122 make a good cyser?

From Lalvin's website: ...has the ability to metabolize high amounts (20% to 40%) of malic acid. It also says that it produces "rounder, smoother..." wines. I'm thinking this would be a nice ...
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oxygen and yeast pitching rates

Many online references, such as BYO, mention that oxygen is needed by yeast to reproduce, and that a wort with low dissolved oxygen levels will have longer lag times and less attenuation. This might ...
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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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Does yeast choice matter as much in ginger beer?

I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour. I've got the yeast-under-the-cap packet and a US-05 ...
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Basic yeast questions

I've been researching online for months now in preparation for my first brew but there are still questions to which I can find no answers. Is yeast either dead or alive, i.e. works 100% or not at ...
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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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Do yeast die after bottling?

Do yeast die after bottling? My second batch of beer have been stored in bottles over a month now without producing any co2. I want to add some priming sugar to start the fermentation again, but I'm ...
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Can I add more yeast during primary fermentation?

I've got a brew that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock (again). Gravity has dropped from 1.040 to 1.014, but I'd still like to raise the ...
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Wyeast pack arrived already inflated - keep in the fridge or not?

Like the question says, the pack arrived pre-smacked! I'm making a yeast starter before I brew so that'll tell me whether the yeast is ok, but what I need to know is whether to keep it in the fridge ...
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If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?

I feel that this question could potentially have more specific and direct sub questions but for now I would like to simply pose it as "why not oxygenate active yeast prior to pitching instead of ...
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What are the possible consequences of putting dry yeast straight into the wort?

I always put my dry yeast directly into the wort, even though the packaging says to rehydrate it first. I've never had (noticed?) any problems with fermentation. What could this habit cause to go ...
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How much yeast do i need for 1bbl batches?

We are planning on brewing 1bbl batches, but we are kind of stuck on how much yeast we need. We contacted White Labs but their 1bbl pitchable yeast is way too expensive. I want to know what would be ...
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Temperature conditions for saving cropped yeast?

What is an ideal environment for saving yeast I have harvested from my fermentation vessels? The lowest survivable temperature? Highest? I recently found the top of my fridge to be too cold when I ...
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Looking for a relatively low attenuating yeast with distinct Belgian flavors.

I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
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What yeasts are good for summer brewing?

I decided last night that fermentation temperature control was not a priority for me (minimizing brew time and moving to kegs are ahead of it). I have a basement that stays pretty cool, and four ...
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WLP001 v. WLP051

WhiteLabs provides these two great American Ale yeast strains (among others). WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast) What are the differences in these two strains and what ...
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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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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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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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Lager Bottling Temperature

I've got a lager that's been in my garage for the last month (generally hovering between 30 and 36F), and I saw a question relating to temperatures for bottle conditioning a lager, but I'm wondering ...
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What is the proper method of pitching a starter?

What's the proper method of pitching a starter? Do I just pour the whole thing in or do I need to "harvest" a certain portion of it? I just started using starters (.25-.5 Gallons water + 2-4 cups ...
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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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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?