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

learn more… | top users | synonyms

6
votes
1answer
2k views

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 ...
4
votes
3answers
323 views

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 ...
3
votes
1answer
293 views

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 ...
4
votes
2answers
231 views

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 ...
6
votes
2answers
134 views

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 ...
5
votes
4answers
284 views

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 ...
5
votes
3answers
5k views

How much distillers yeast do I use in a 5 gallon batch of beer?

The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
3
votes
2answers
101 views

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 ...
7
votes
2answers
1k views

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 ...
6
votes
2answers
129 views

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 ...
7
votes
2answers
923 views

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 ...
8
votes
5answers
2k views

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 ...
5
votes
6answers
3k views

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 ...
8
votes
4answers
2k views

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 ...
8
votes
3answers
982 views

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 ...
6
votes
2answers
722 views

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. ...
8
votes
2answers
431 views

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 ...
4
votes
2answers
419 views

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?
6
votes
6answers
8k views

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 ...
8
votes
3answers
2k views

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 ...
14
votes
4answers
2k views

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 ...
2
votes
3answers
517 views

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 ...
7
votes
2answers
1k views

Do commercial breweries stir in their fermenters to expose more yeast to the wort?

I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria ...
2
votes
2answers
327 views

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 ...
3
votes
2answers
302 views

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. ...
1
vote
1answer
312 views

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 ...
2
votes
1answer
192 views

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. ...
3
votes
2answers
2k 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?
7
votes
4answers
3k views

Dry Hop Filtering and bottling

This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
7
votes
2answers
1k views

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 ...
2
votes
2answers
429 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 ...
6
votes
2answers
868 views

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 ...
3
votes
4answers
7k views

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 ...
3
votes
4answers
10k views

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 ...
5
votes
2answers
470 views

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 & ...
9
votes
2answers
3k views

Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
2
votes
3answers
827 views

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 ...
3
votes
2answers
802 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 ...
4
votes
1answer
420 views

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 ...
4
votes
3answers
1k views

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 ...
4
votes
1answer
1k views

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 ...
5
votes
5answers
5k views

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?
6
votes
4answers
4k views

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?
6
votes
3answers
2k views

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 ...
1
vote
3answers
2k views

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.
9
votes
5answers
2k views

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 ...
5
votes
3answers
115 views

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. ...
6
votes
4answers
339 views

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 ...
24
votes
2answers
745 views

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 ...
11
votes
5answers
1k views

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 ...