Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.
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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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Can ale yeast be used weeks after it's opened (Safale S-04)?
Second-time brewer (to be).
When I did my first kit brew, I didn't want to mess anything up, and the instructions I was following told me to avoid the yeast sachet taped to the top of the LME can and ...
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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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283 views
How much yeast nutrient does starter wort need?
I am going to make a batch of wort to be stored in 1 quart jars to make starters from. I'd like to add the yeast nutrient (diammonium phosphate and yeast hulls) at this time so I don't have to mix it ...
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288 views
Honey/Ginger Brew With Champagne Yeast
I got it in my head last weekend that I needed to homebrew again (it's been more than 10 years!), and so I boiled 4lbs of honey, 2lbs of ginger, 1lb of dark brown sugar and 1.5lbs of raisins (since ...
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544 views
Can I compensate for pitching too much yeast?
I just pitched a whole 35mls vial of White Labs WLP001 California Ale Yeast into a 1 gallon batch of brown ale wort. I only intended to pitch half of the vial, but my brain turned off at exactly the ...
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157 views
What changes needed to recipe when switching Ale to Lager yeast
I plan on brewing a porter next week that calls for a American Ale yeast. But my basement temperature would be perfect for using a California Lager yeast (aka Anchor Steam yeast). I've seen some ...
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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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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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2answers
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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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2k views
Using champagne yeast
I would like to make an IPA that is very bubbly and dry like a champagne. I'm assuming to get it really bubbly I would just bottle with champagne yeast, but to achieve the dryness would I also ferment ...
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How do you harvest yeast from a commercial beer?
I've done yeast starters and I've re-used yeast beds but I have never previously harvested or captured yeast from a commercial beer. I tried it last night, inventing my process as I went but I'm ...
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Using a low alcohol tolerance yeast in potentially high alcohol must
i have posted this question on other forums but haven't really gotten a good answer.
If I am attempting to create a sweet mead and want to avoid backsweetening (lots of additional tweaking) or ...
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379 views
Bottling high Alcohol beer
I have been researching this on some blogs and have seen info on this topic but not an answer to this question. I have brewed a 10.6% Belgian tripel with an FG of 1.02 about 6 weeks ago (secondaryed ...
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2answers
377 views
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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1answer
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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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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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2answers
849 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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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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1answer
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stepping up a yeast starter
I followed the instructions in Palmer's "How To Brew" (along with some modifications from a Jamil interview that I heard), for getting a yeast starter going. It is now sitting on my stir-plate, with a ...
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2answers
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Rescuing a weak lager fermentation
I'm currently fermenting a spiced dark lager with an original gravity of 1.064. I began fermentation 2 weeks ago today with a White Labs 830 yeast that I made a starter with. The yeast was a bit old, ...
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2answers
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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 ...
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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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Yeast pitching and wort cooling
I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is:
Wort temp: 26-27C or about 80F
...
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Why is my attenuation so low?
Here's the recipe:
> Recipe Specifications
> --------------------------
> Boil Size: 7.37 gal Post Boil Volume: 6.38 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal
> ...
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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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2answers
635 views
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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1answer
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Dropped the temperature as it was getting out of control, did I shock my yeast?
Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much ...
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4answers
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yeast cell count importance
I have a had a question for quite some time that nobody has been able to answer. The question is more academic or theoretical than it is practical. Perhaps the community here is a tad smarter ...
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2answers
107 views
Pitching yeast the next day?
If I wake up and decide to brew an impromptu batch, can I begin a starter at the same time and just pitch the next day?
Seems comparable to no-chill brewing as far as contamination concerns, though ...
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2answers
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Top Cropping Cell Counts
TLDR: I have no idea how much top-cropped yeast to pitch into a ~1.055 OG Octoberfest (5.5 gallons)
I am planning on making an Octoberfest (late I know) on August 18th. Instead of making a boring ...
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1answer
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If some of the yeast doesn't get into the fermenter does it matter?
I just made my first home brew. I have learned many lessons including that if I move the fermenter to its resting place after I add the yeast some of the yeast gets stuck to the glass, and I can't ...
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Yeast harvesting
I have just read an article about harvesting yeast (http://www.homebrewtalk.com/entries/yeast-harvesting-novel-approach.html). The author talks about making a starter and taking a part of the starter ...
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What differentiates the lag phase from fermentation?
When making a starter, the intent is to make yeast. We use stirplates in part to continually oxidize the wort, enabling the yeast to multiply.
In this question about starter oxidation, one of the ...
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1answer
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Is it normal for WY2112 to stall?
I've made three batches with the same colony of WY2112, and each one of them has exhibited the same odd behavior. I pitch a good quantity of yeast into oxygenated wort at 65 degrees F. Within 24 hours ...
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US-05 Fermentation Temperatures / Top Cropping
Brewed a 1.060 OG IPA last night (extract), pitched a packet of US-05 reconstituted with 5 ounces of water. Pitched at 68 degrees, but I wanted a clean fermentation with minimal esters, so I have the ...
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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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Which fermentation temperature should I favor?
I am doing a dual brew this weekend. First up will be my Engine 97 Steam Beer (aka California Common - see recipe here: http://www.lootcorp.com/recipes/engine-97-steam-beer.html - credit for original ...
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1answer
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How much sugar should be used when priming with Brett?
I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it.
If this is the case, should I be worried about over ...
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Yeast Starter with Dry Yeast (S-04)
I know the common wisdom is you shouldn't do this, but I am brewing two mid-to-high gravity beers on Saturday (1.065 and 1.072), and only have one packet. I am now chilling a 2L starter that I was ...
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1answer
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I moved a Kolsch to secondary after 4 days. Should I repitch yeast?
This is my first batch ever, a Kolsch from a kit. It fermented like crazy the first 2 days, but after 4 had stopped bubbling, so I moved it to a secondary container. As I was transferring, I noticed a ...
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1answer
155 views
How quickly do I let the fermentation temperature rise if it starts off too low?
I brewed something like a Black IPA today (hoppy and dark). I ferment in carboys in a chest freezer with an external temperature control. It is frigid today, and the garage where the chest freezer ...
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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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2answers
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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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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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3answers
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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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1answer
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Off flavor of kegged Wheat beer
I brewed an AG wheat beer and used WLP351 as the yeast for this. Let it sit in the primary for near two weeks (66°F/19°C) and I did do a secondary on it for about another weak to try and decrease the ...
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1answer
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Use of servomyces in a yeast starter
1 servomyces capsule is the correct dose for 5 galons of wort. If I want to add servomyces to my 1.5 litre yeast starter should i break open the capsule and use only part of it? or is it safe to add ...
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1answer
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How do I know when a starter has hit 'high krausen', when using a stir plate
I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...
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1answer
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Can you add more yeast into a batch of cider if you think you've killed it?
Ok, so I’m really new to this
I started off making cider
Since I juiced my own apples, I used the method of pasteurisation that kills off wild yeast by heating the gallon of juice on a stove while ...
