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

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Fermentation started, then stopped the next day. Is my yeast dead?

This is my first shot at homebrewing, using Northern Brewer's American Wheat Beer kit which is based on liquid malt extract, Willamette and Cascade hops, and a packet of dry yeast. I brewed and put ...
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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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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 ...
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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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Phosphoric Acid Wash for Yeast

I love recycling yeast, see it as a great way to save money, and if you find a good one, they are great to use over and over again. I was chatting with a guy in my homebrew club who is a distiller ...
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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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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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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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Fermentation stopped but beer seems too sweet - why?

My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...
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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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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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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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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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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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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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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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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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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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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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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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Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
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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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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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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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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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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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Reusing yeast at home

Reusing yeast at home is something I'm incredibly interested in, but haven't found the time to learn enough about it just yet. What are the basic steps for harvesting, cultivating, or whatever other ...
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How do you pitch additional yeast for bottling?

This is a follow on to my other question about when you would need to pitch additional yeast for bottle conditioning. Assuming you know that you need to pitch more yeast before bottling to ensure ...
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How to grow yeast?

I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...
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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 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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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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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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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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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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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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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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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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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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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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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, ...