Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.
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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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Should I ferment a new batch directly on the yeast cake generated by the previous batch?
I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch.
Can I just put the wort directly on it? Does it then need to be agitated?
Is it worth the risk of ...
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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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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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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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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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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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Why do you aerate wort at first and try to keep oxygen out later?
Why should you aerate the wort before pitching yeast but then try to avoid allowing oxygen into it later in the process? What is going on with the yeast that makes oxygen good at first but bad later?
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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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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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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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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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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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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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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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Smack Pack and Pitching Time
So I completed my first batch of homebrew this morning, but I forgot one potentially (okay, not potentially, definitely) important aspect of the whole process: the yeast. I didn't forget it, per se, ...
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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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4answers
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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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Using Granular Yeast in a Lager
Will dry yeast do any good when brewing a lager or is it necessary that you use a liquid one? I am talking about making some kind of starter with the yeast, not just pitching it into the fermenter. ...
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3answers
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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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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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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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3answers
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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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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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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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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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2answers
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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
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How much yeast to add back after extended lagering?
If after an extended lagering period there is fear of not having enough healthy yeast available for carbonation, how much yeast should be added back?
What is the easiest form to use, dry or liquid?
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1answer
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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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Harvesting commercial yeast
Which commercial beers (local and/or national) are bottle conditioned and still have viable yeast?
Also, what do commercial brewers do that renders the yeast unusable (pasteurization, filtering, ...
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my beer smells some like yeast ?!? taste ok. but smell is off? help.
my beer smell like yeast. taste is ok but there is a strong off odor.
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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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1answer
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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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1answer
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odd film on my cider
I went to rack my cider into a secondary, pulled off the lid of my primary and saw this whitish film. I racked it and the film stuck to the sides of the primary as the cider level dropped off.
...
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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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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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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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2answers
272 views
Is it better to make yeast slants from a bottle after single stage fermentation or from the primary?
I am considering making some yeast slants to try to start a little bit of a yeast bank. In my research i have read about folks making a starter from the yeast in the bottom of a bottle conditioned ...
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4answers
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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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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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2answers
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Why is some of my beer flat (half of the bottles in one of 2 batches done together)?
I brewed and subsequently bottled 2 batches of beer together, following much the same process for cleaning/sanitizing and brewing throughout. When bottling, I bulk primed both batches with a sugar ...
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3answers
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Wyeast 3944 Slow to Work
I wanted to see if anyone else had this experience - I'm on my second batch of a Wit bier with this yeast and have noticed that in both scenarios - after two weeks the Krausen has not fallen. The ...
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Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer?
I just brewed an oatmeal stout see recipe details here and I have a question about missing Orignal and/or Final gravities.
The OG was supposed to be 1.061 and the FG 1.016. I brewed and got an OG or ...
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1answer
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Does Champagne yeast really dry out a beer?
If you pitch champagne yeast into your wort from the start will it attenuate further than done with an appropriate pitch of standard american ale yeast (say WLP001)?
I think people use champagne ...
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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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Will there still be yeast leftover for second fermentation after filtration?
I want to filter my beer then put it in the bottles for the second fermentation (aka making the beer fizz). I am worried that I will get rid of all the yeast and end up with flat beer.
