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

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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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1answer
361 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 ...
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2answers
344 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. ...
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2answers
3k 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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337 views

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
937 views

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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386 views

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
761 views

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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321 views

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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394 views

Benefits of different liquid yeast strains?

I have only brewed ~6 batches of beer thus far, and for all of them I have used Wyeast smack packs. However, for each batch, the kit I was using recommended a different strain of Wyeast. What is the ...
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2answers
763 views

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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4answers
263 views

How do i clear the batch after fermentation?

I have tried to use many things to clear wine or fermented beverage. Things like cloth, paper towels and coffee filters, non of these work well, but what is the most effective way to clear out the ...
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2answers
582 views

Scaling recipe ingredients to smaller batches? How do AAUs scale?

I plan on brewing 1 gallon batches. The problem is that most recipes are for 5 gallon batches. The scaling seems obvious: divide the amount of each ingredient by 5. With this in mind, a few ...
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5k views

How long can a yeast starter stay on a stir plate before pitching?

Two days ago (on Wednesday night) I made a yeast starter on my stir plate. I purchased a thermometer probe that I intend on modifying a fermentation bucket with, which I thought it would arrive today ...
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2answers
131 views

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
203 views

Yeast comparison source

Is there a good source that compares the commercially available yeast strains from the most common sources like White Labs and Wyeast? I am thinking of something with homebrewing experience built ...
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1answer
284 views

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
255 views

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
289 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
574 views

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
196 views

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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3answers
222 views

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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1answer
620 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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579 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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503 views

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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First homebrew batch very sweet

I recently made my first home brew batch using an off the shelf starter kit (English brown ale). The beer is much sweeter than I was expecting and the alcohol content is ~3-3.5% (should be 4.5%). Am ...
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82 views

Selecting yeasts

As I understand it, the selection of malt (and adjunct), hops and yeast all affect the flavour of a beer in important ways. However, while you can taste the malt and other grains to get a feel for ...
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1answer
123 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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1answer
103 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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2answers
1k views

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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2answers
370 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 ...
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2answers
478 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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2answers
765 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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1answer
803 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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1answer
78 views

When will fermentation end? ( wine )

I made 10 litres of red wine ( pasteurized grape juice from the supermarket ), added 2kg sugar, used yeast bought from my local homebrew shop. Fermentation started after a day, and for the first two ...
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2answers
68 views

Buying Yeast Online and Temperature during Transit

I buy everything from Northern Brewer and it takes UPS 5 days to ship to me (If I'm not home early enough from work on Friday, I have to wait the weekend too). Next week is going to have three days ...
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2answers
187 views

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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3answers
101 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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4answers
314 views

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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1answer
426 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
208 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. ...
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990 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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3answers
881 views

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
129 views

How long does a white labs liquid yeast vial last once opened?

I have been using half of a vial of white labs liquid yeast for brewing 1 gallon batches of beer. How long will the second half last once I put it back in the frige? It had been allowed to warm ...
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1answer
91 views

Starter quantity w/ Mr. Malty Calculator

I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's ...
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2answers
335 views

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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1answer
221 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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1answer
160 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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3answers
583 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 ...
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1answer
423 views

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. ...