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

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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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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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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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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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Using Campden in water

I am using campden in water to remove chlorine and chloramine. I have heard that it may inhibit the yeast. Should I leave it any length of time after use in order to minimise yeast inhibition?
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377 views

How long to ferment for?

I made a coopers IPA can 2 days ago and it's currently fermenting away (bubbles every few seconds) and is at around 21-24 deg c (69-75 deg f) which is what it says as the label. The can says to ...
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458 views

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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64 views

Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?

I've brewed some ridiculous beers in the past, my highest original gravity resulting in over a final 18% ABV using WLP099 yeast. That particular beer turned out well for how inexperienced I was when ...
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102 views

How does a beginner manage their yeast farm?

I'm about 6 batches into my AG brewing and my fridge is slowly getting filled with jars of yeast I've been harvesting, each labelled so I can tell which batch they came from. So far I've been ...
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79 views

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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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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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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706 views

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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638 views

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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Violent fermentation | One day after brewing | Liter spillage from the top

I am an amateur brewer just cooked my third batch ever three days ago. This time with a couple of friends (which also bought the ingredients from a place I haven't before), so this time I used a ...
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70 views

Yeast starter timing question

Can anyone give me a time recommendation on how long I should allow a yeast starter sit on the stir plate for before pitching? I usually make it the night before (about 18 hours prior to pitching) ...
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Yeast cake and Septic tank

I just transferred my brew to the secondary fermenter (yes, it's not necessary, but I want to help clarify the brew). Where we live, we have a septic tank sewer. I was just wondering if there could be ...
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247 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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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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346 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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781 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 ...
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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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What is yeast's fermentation (life), cycle in brewing?

Hopefully, I asked that correctly, once the yeast is pitched within a number of hours it begins to consume the fermentable sugars in the wort, create CO2, etc. once fermentation is completed, if I'm ...
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165 views

Yeast starter left out of refrigerator, is it OK?

I created a yeast starter from some yeast from my primary fermenter and some DME following standard steps and the fermentation looked great. However, I went on vacation and forgot to put my yeast ...
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139 views

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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364 views

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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225 views

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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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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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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If I live in a country where alcohol is prohibited, how to I deal with these obstacles? [closed]

I will have access to wheat and barley, only fresh, nothing malted. I have been reading online a little on malting. So this step doesn't seem to be an issue. My real issue is yeast. Assuming that all ...
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Does current science have any idea of what components of the biology of yeast make which desired characteristics of beer

http://www.theguardian.com/science/2014/mar/27/designer-chromosome-brewers-yeast-eukaryotic-saccharomyces-cerevisiae If you haven't heard of this story you have GOT to read it. "Scientists ...
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Adding boiling water to raise temperature during fermentation

Beer was getting cold so in a desperate attempt to raise the temperature I put near boiling water into the container. So 450ml into 23litres of beer. The beer had only been brewing for 4 days. Will ...
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Measuring yeast activity by collecting CO2

I've been thinking about ways to measure the progress of the primary fermentation, looking for an alternative to taking samples and measuring the gravity. I was wondering if anyone has tried to ...
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Do I need to double the yeast when splitting the batch into two fermenters?

I am brewing 5 gallon batches. I end up with 5.5 gallons after the boil so I split the batch evenly into two(2) Corney kegs fitted with an air lock on each gas in. I ferment in the two kegs and then ...
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Bad (dead) yeast? What now?

Brewed an ESB yesterday, pitching Wyeast 1028 @ 70 degrees F. Stirred and shook carboy for oxygen, then airlocked and moved moved to the basement. This morning, carboy is @ 71 degrees F with NO ...
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What happens if I Double Brown Ale

I'm thinking about making something like Frambozen from New Belgium from brown ale and added raspberries. However it's more of a sipping beer / higher alcohol content than the regular brown ale. ...
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Bottle conditioning

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
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80 views

Why Reuse Yeast?

Sorry for seeming clueless, but I am clueless. I've only brewed about 15 batches, or less, of extract beers. Thus far, I've always bought prepackaged recipe "kits" similar to a Betty Croker cake mix. ...
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241 views

Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?

Like the title says, after I chilled my wort I realized the kit I ordered did not come with yeast, an error on the packers fault. Because of my work schedule I wasn't able to pitch the yeast for about ...
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97 views

ReaLemon's preservatives

I'm trying a simple recipe for ginger beer (Method 1 here). Would using ReaLemon be ok instead of an actual lemon? I understand that preservatives in an apple juice can harm the yeast when making ...
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714 views

US-05 Fermentation Temps

On the package of the US-05 it says it's temperature range is 58-75F. However, all the reading on forums I am finding people tend to the lower end of the spectrum, even calling upper-60's to be too ...
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141 views

Adding yeast to secondary

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 ...
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Foam and bubbles

my first mash. Combined all the ingredients in a "recipe" I followed. Added the yeast and it started working rather quickly. My airlock is due to come in the mail in 2 days. So I did the whole ...
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86 views

I stirred the yeast and it said do not

Making a British Barley wine and the dry yeast instruction called for sprinkling the yeast on top of the starter. I was a bit over excited and stirred at some point after it reached room temp but ...
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155 views

Why Wouldn't Chilling a Yeast Starter Cold Crash or Inactivate the Yeast? [duplicate]

We boil DME and water to make a solution with an OG of 1.040, pitch the yeast and place it on a stir plate for a couple of days to make our yeast starters. After this, it is commonly suggested to ...
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High OG content for yeast

I had a higher than expected OG in my homebrew. It was estimated to come out to 1.060 but instead ended up at 1.076. The back of the yeast I used said that it is good in a brew of up to 1.060 OG. The ...
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“Quiescence Yeast” Or will my yeast-to-be survive a travel to the caribbean?

This is a related question, but not a usefull one to me :( I intend to buy liquid yeast from northenbrewer (WLP099 in case you wonder) and I currently live in Venezuela, a very hot and sunny place ...
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173 views

Yeast Starter Stopped after ~20 hours

I am trying to make skeeter pee without the slurry from a previous batch. so I wanted to make a starter to make sure my yeast were happy guys. I took 3 pints of water to 1 teaspoon of yeast nutrients ...
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Is 2 hours cooling the wort before adding yeast too long

I forgot about the warmer tap water and found my wort was way too hot and even after adding ice and standing the fermenter in ice water it took nearly two hours before is was the right temperature so ...