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

learn more… | top users | synonyms

6
votes
4answers
2k views

Yeast , dead or alive?

G'day , how long after the fermentation has finished does the yeast live ? I am curious because not only is it the cost of the yeast but if you find a particular strain and you like the taste ( ...
11
votes
5answers
2k 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 ...
6
votes
3answers
2k views

What happens when you push a yeast near its alcohol tolerance?

I'm brewing with Wyeast's West Yorkshire Ale yeast, which has a documented alcohol tolerance of 9%. I'd like to push that boundary by brewing an 8.5% ale and wonder what to expect. Common sense says ...
2
votes
1answer
200 views

When should I hydrate my dry yeast?

I'm brewing beer tonight (in roughly three hours) and I've decided to try rehydrating my dry yeast instead of throwing it directly into the cooled wort. If I boil a couple cups of water, how long does ...
7
votes
4answers
5k 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 ...
3
votes
1answer
2k views

Can ale yeast be used weeks after it's opened (Safale S-04)?

Second-time brewer (to be). When I did my first kit brew, I didn't want to mess anything up, and the instructions I was following told me to avoid the yeast sachet taped to the top of the LME can and ...
4
votes
1answer
3k views

How do I know when a starter has hit 'high krausen', when using a stir plate

I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...
1
vote
1answer
1k views

WLP 566 Saison Long Fermentation

I brewed up a saison/BGSA 13 days ago, OG of 1.088. Don't have the grain bill/fermentables handy, but there was a good bit of sugar/highly fermentable adjuncts. Pitched a 32oz starter with this ...
5
votes
2answers
243 views

oxygen and yeast pitching rates

Many online references, such as BYO, mention that oxygen is needed by yeast to reproduce, and that a wort with low dissolved oxygen levels will have longer lag times and less attenuation. This might ...
2
votes
1answer
215 views

Premature fermentation of wine must. What to do?

I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. ...
4
votes
2answers
549 views

Yeast Starter with Corn Sugar?

Anyone try making a yeast starter with Corn Sugar instead of DME? If so what proportions of corn sugar did you use? I am planning on brewing a high gravity stout, and don't have any DME for the ...
2
votes
1answer
498 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 ...
7
votes
2answers
503 views

Is oxidation of yeast starters a concern?

We all know oxidation is bad, and cooling hot wort is particularly susceptible to this off-flavor-producing problem. the question is; does oxidation matter for starters? I use a stirplate to aerate ...
3
votes
2answers
225 views

Why re-pitch light to dark?

It is often said that, when re-pitching yeast, you should generally go from low- to high-gravity, and dark to light beers. When I repitch, I use trub directly. I understand why using a yeast from a ...
3
votes
1answer
661 views

Honey/Ginger Brew With Champagne Yeast

I got it in my head last weekend that I needed to homebrew again (it's been more than 10 years!), and so I boiled 4lbs of honey, 2lbs of ginger, 1lb of dark brown sugar and 1.5lbs of raisins (since ...
2
votes
2answers
2k 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 ...
1
vote
1answer
735 views

Fermentation hasn't started?

Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already ...
3
votes
2answers
1k views

Bottling high Alcohol beer

I have been researching this on some blogs and have seen info on this topic but not an answer to this question. I have brewed a 10.6% Belgian tripel with an FG of 1.02 about 6 weeks ago (secondaryed ...
2
votes
1answer
229 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 ...
9
votes
1answer
265 views

Cold and Hot Break

OK I have been brewing for over 2 years, and have cranked out around 40 batches. Trying to really hone in my process and improve the quality of what I make. I am literally reading (and re-reading) ...
13
votes
6answers
7k views

Dry yeast vs wet yeast

I've always thought it to be common knowledge that wet yeast is better than dry yeast for home-brewing. This was confirmed by Sam Calagione at his Authors at Google talk where he suggested that using ...
4
votes
1answer
2k views

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 ...
3
votes
1answer
286 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 ...
3
votes
1answer
301 views

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 ...
6
votes
2answers
1k views

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 ...
8
votes
2answers
3k views

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 ...
2
votes
2answers
136 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 ...
5
votes
2answers
725 views

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). ...
7
votes
7answers
8k views

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 ...
4
votes
2answers
1k views

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 ...
6
votes
4answers
7k views

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 ...
3
votes
2answers
192 views

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 ...
8
votes
2answers
698 views

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 ...
2
votes
2answers
331 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?
4
votes
4answers
2k views

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 ...
3
votes
2answers
584 views

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 ...
6
votes
2answers
1k 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 ...
1
vote
1answer
1k views

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 ...
5
votes
2answers
2k views

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" ...
1
vote
2answers
464 views

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 ...
9
votes
2answers
8k views

Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
6
votes
3answers
3k 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 ...
27
votes
2answers
848 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 ...
4
votes
3answers
618 views

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 ...
11
votes
1answer
853 views

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 ...
5
votes
1answer
122 views

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 ...
17
votes
4answers
2k views

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 ...
11
votes
1answer
2k views

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 ...
5
votes
4answers
766 views

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?
7
votes
2answers
5k views

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.