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

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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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1answer
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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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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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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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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 ...
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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 & ...
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2answers
867 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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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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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 ...
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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?
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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.
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Should a starter be hopped?

Should I add hops to my starter recipe? I just started using starters, and I haven't been hopping them at all. I didn't even think of adding hops until I read some of the answers on this question. ...
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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 ...
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122 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. ...
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1answer
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When is it necessary to pitch fresh yeast for bottle conditioning?

I've read that you can leave an ale to secondary for months and enough yeast will remain in suspension that you won't need to pitch additional yeast when bottling. But are there times when you do ...
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1answer
739 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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4answers
389 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 ...
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3answers
837 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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717 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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Sloe wine: going very slowly

Since I had enough sloes left over after doing this year's sloe gin, I have a demijohn of sloes fermenting - the first home brewing I've tried. About 2kg of sloes, boiled down with 2kg of sugar, and ...
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2answers
286 views

Looking for a relatively low attenuating yeast with distinct Belgian flavors.

I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
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How long can yeast be stored?

If I buy a tube of liquid yeast from my local homebrew store and throw it in the fridge, how long before it's no good? How 'bout dry yeast?
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Using yeast from a local brewery

My favorite local brew-pub has a standing offer to share their yeast with homebrewers; bring in a jar & they will fill it for you. Aside from the obvious "it's free," why is their yeast ...
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What are the advantages of Dry vs Liquid yeast?

Pretty straight-forward- what're the benefits and drawbacks of dry or liquid yeast?
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How do I keep yeast from a strain that I've bought?

I'd like to stop buying yeast all the time, especially when I use the same strain repeatedly. This is especially a problem when it comes to seasonal strains. I'd like to brew with WLP351 Bavarian ...
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New Wyeast private stcok yeast strains? [closed]

Has anyone had any experiences with the new Wyeast Private Reserve yeast strains. I just bought a Cask Ale, and wondered if anyone had tried a beer with it yet?
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I have some “expired” mead yeast, is it still good?

I have some liquid mead yeast that has expired a couple years ago, according to the date on it. It has always been kept in the refrigerator. Could it be revived and used or do I need to buy some new ...
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2answers
322 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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625 views

First Time Brewing…am I doing it right?

So I went to my local brewing store, and got a starter kit. It came with a 7 gallon fermenter, a siphon tube, a floating thermometer, bottle caper, bottle caps, bottle scrubber, and sanitizer. By the ...
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What is yeast nutrient?

I am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to ...
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542 views

What yeasts are good for summer brewing?

I decided last night that fermentation temperature control was not a priority for me (minimizing brew time and moving to kegs are ahead of it). I have a basement that stays pretty cool, and four ...
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478 views

Brett: Primary or Secondary

What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
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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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Time It Takes Brett C to Ferment

So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...
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Starter and smack-packs

Is making a starter a good idea when using a larger activator pack from Wyeast? Should you smack the packet and add it to the starter, or add it after it swells?
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1answer
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Would you trust this starter?

I had one WLP001 vial of yeast that was only 14 days past its "best buy" date. I made a starter on a stir plate 2 full days before brewing. I got good growth as estimated by an increase in creamy ...
4
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2answers
322 views

Temperature conditions for saving cropped yeast?

What is an ideal environment for saving yeast I have harvested from my fermentation vessels? The lowest survivable temperature? Highest? I recently found the top of my fridge to be too cold when I ...
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Using Multiple Strains of Yeast in the Same Batch?

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
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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 ...
10
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Is aeration necessary if you overpitch?

We all know that aeration is necessary for yeast growth. Does it facilitate more than that? If you massively overpitch, on a previous yeast-cake for example, do you need the same amount of dissolved ...
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Why is it bad to pitch too little yeast?

What are the effects of underpitching your beer? We have an answer for over pitching, I think we need the complete set.
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1answer
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Why is it bad to pitch too much yeast?

What are the effects of over-pitching? Where is the line for, say, a 1.050 beer? There is also a question for to under-pitching.
5
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1answer
616 views

Fermenter Heating Belt

Is it worth using? I was thinking of getting one to use on my first fermenter for a german weissbier so that the yeast flavour and aroma is more present in the final result. By how many degrees does ...
4
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2answers
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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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403 views

What is attentuation?

What is attentuation? How does it effect beer flavor and quality? How is is calculated and why do I need to know it?
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789 views

Yeast starter temperatures

What temp guidlines apply to doing a yeast starter? Should the starter be at the intended fermentation temp? Should it be higher for good growth/activity? Should it be lower to keep it clean ...
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5answers
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 ...
6
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2answers
411 views

Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
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How do you choose a yeast?

What characteristics do you look for in a yeast to pair with your recipe? Is there a common reference?