Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.
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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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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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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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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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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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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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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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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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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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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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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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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.
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No bubbles in the airlock - should I still bottle the brew?
I'm attempting my first brew using a kit with all the provided ingredients (it's a lager). My brew is still in the big tub and has been there for about 2 weeks now. Initial SG was 1.040 and it's now ...
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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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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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How to clean yeast
I like reusing yeast to save money, and I like having my own "house" yeast. However sooner or later my yeast eventually dies and becomes unusable. I have a feeling that each time I repitch, I'm ...
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Is it necessary to aerate wort when pitching onto an existing yeast cake?
To my knowledge, aeration provides oxygen so that the yeast can reproduce before fermentation. If you're pitching onto an existing yeast cake, there should theoretically be enough yeast already to ...
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Wrong yeast…cloudy beer?
I was planning to make an IPA and was planning to use wyeast #1056 but i think that I mixed up my yeast with another guy at the store cus after I pitched i noticed that the yeast I had added was ...
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Baking yeast for brewing?
Has anyone ever used the ubiquitous Flesichmann's baking yeast for brewing? Is there a fermented beverage style for which it works particularly well?
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Shaking vs not shaking
I'm playing with a yeast starter right now and I've noticed when I shake the mix the yeast gets more active. I'm wondering how this applies to my actual fermentation. So I was thinking I'd let my ...
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Warming up a demijohn / carboy
As a continuation to my previous question about a very slow fermentation of sloe wine, I think my demijohn is just too cold where it is. I haven't taken readings - I'm still fuzzy on how - but judging ...
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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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Brewing Solid Things: Can Leftover Yeast Be Used for Bread?
I find myself baking a couple loaves of bread just about every weekend. Has anyone tried reusing their yeast from brewing for baking bread? I've heard that using some of the spent grain in bread ...
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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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How do I make a Yeast Starter?
I know I should be using a Yeast Starter so that I can make sure I have enough, healthy yeast, but I've never managed to go around to it.
How would I start a yeast starter? How long before brewday ...
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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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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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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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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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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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What are the advantages of Dry vs Liquid yeast?
Pretty straight-forward- what're the benefits and drawbacks of dry or liquid yeast?
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What effect do different types of yeast have when creating a recipe?
What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
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When bottle conditioning, when should I re-yeast, and how much yeast should I add
I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now.
As I prepare to bottle I want to be sure I have enough, healthy ...
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What's the best method to catch a strain of wild yeast for homebrewing?
I'm interested in learning about brewing using wild yeast, but I wonder what is the best method to catch a strain that would produce good results in homebrewing. And of course how to ensure that it ...
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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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New Wyeast private stcok yeast strains? [closed]
Has anyone had any experiences with the new Wyeast Private Reserve yeast strains. I just bought a Cask Ale, and wondered if anyone had tried a beer with it yet?
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Should you rehydrate dry yeast?
I've read conflicting opinions on whether or not to re-hydrate dried yeast. I've had successful fermentation with dried yeast in the past but have not tried re-hydrating. Has anyone had better/worse ...
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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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How do I keep yeast from a strain that I've bought?
I'd like to stop buying yeast all the time, especially when I use the same strain repeatedly.
This is especially a problem when it comes to seasonal strains. I'd like to brew with WLP351 Bavarian ...
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How do I culture yeast from a commercial beer? Is it legal?
If I like the flavor profile of a yeast in a commercial beer, how would I go about culturing it?
I have some very basic lab equipment, but I can buy anything that's reasonably priced.
Also, would it ...
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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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Sloe wine: going very slowly
Since I had enough sloes left over after doing this year's sloe gin, I have a demijohn of sloes fermenting - the first home brewing I've tried. About 2kg of sloes, boiled down with 2kg of sugar, and ...
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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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Capturing wild yeasts?
Has anyone done any experiments trying to capture wild yeasts around their home/property and ferment with them? Any tips, methods, ideas, etc. would be appreciated.
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Is Mixing Yeast OK?
Say I wanted to make an ale which has some of the banana characteristics of a Belgian yeast, but also wanted some of the citrusy flavors of an American ale yeast. Could I achieve this by making a ...
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Making a Yeast Starter
It seems that there are varying opinions about the size your starter should be. What is the basic rule-of-thumb for 5 and 10 gallon batches?
How much water should be used?
How much malt/malt ...
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cold conditioning saison then bottle conditioning
I brewed a high gravity (1080) saison and am planning on cold conditioning it in secondary at 32 degrees x 2 weeks, then bottle conditioning it. I am wonder will the cold conditioning make all my ...
