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

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How long should I expect to wait before seeing activity in my yeast starter?

I usually see activity in my yeast starters in the first twelve hours after pitching the yeast. This time, however, I haven't seen anything for 48 hours. No bubbling, no signs of floating yeast and it ...
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60 views

Cider - Yeast doesn't seem to kick off

I have 2 x 23L carbouy's full of freshly pressed juice, ready for fermentation. I began the process by killing off all the wild yeast strains in the apples by adding 1 1/4 teaspoons of sodium ...
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Is my frozen yeast okay?

So I harvested my yeast for the first time (WLP566 Saison II), but I left the fridge temp mega low by mistake and it froze overnight. I have immediately thawed it out, but I am wondering if it now ...
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What is the approximate batch size/OG limit for US-05 11g packet? Have I used enough?

I've started a brew with an OG of 1.065 in a 23L batch. I pitched a rehydrated 11g pack of US-05 and after 5 days I took a FG reading when I observed no bubbles after some time; it came out at 1.028 - ...
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53 views

Culturing Yeast and Bacteria from Pulque

I'm interested in making pulque, and was wondering how to go about culturing the yeast and bacteria necessary for making it from an existing batch. Is this at all dangerous? I know doing this with ...
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Is autolysis a problem when reusing yeast?

I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is ...
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601 views

Slow Fermentation in cider

Two weeks ago I started 2 gallons of hard cider from windfalls - washed and bruises cut out. I pasteurized my own apple juice, kept it below boil. No preservatives. Everything was santitized with ...
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Can you help me read this complex Yeast recipe? (Sour Beer help)

I'm reading a recipe for a Sanctification clone, which is one of Russian Rivers Blonde Sour Ales. The recipe for the yeast read as such Brettanomyces bruxellensis culture, Wyeast 3112 or White Labs ...
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did i put too much yeast in?

this is the beer i made ingredients: 17 litres spring water 1 can of coopers Australian pale ale i think it was 1.7 kg normal size 500 grams malt extract coopers brew enhancer 1 which is 250 grams ...
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64 views

Halving my yeast for two batches

I am about to start a batch again, as I have now run out of beer. I am brewing in smaller batches (8 litres). I plan on splitting the wort and putting then into two separate fermenters. Since a ...
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133 views

Yeast overdose?

So I'm new to the home-brewing scene, and I was a bit too excited to get started with my apple cider. I misread the instructions, and instead of using half a teaspoon for a 2lt bottle of juice.. I ...
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164 views

When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?

I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...
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788 views

Is Wyeast American Ale II a highly flocculant yeast strain?

I am enjoying being a brewer, I can make beer. So, now I am trying to refine some of the processes. I generally make IPA's and have been using Wyeast American Ale II yeast. Once fermentation is done ...
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664 views

Yeast attenuation and fermentable sugars

I'm a little confused about this and can't find an answer that satisfies my curiosity... I've found a helpful thread (What does high attentuation actually mean in terms of types of sugar fermented?) ...
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237 views

Is fermentation 'done' even without there being cake?

This one has me questioning what I thought I knew. Brewed a "mocha stout" 4 days ago: Steeped: - .5lb chocolate malt - .375lb roasted barley For boil, added: - 6lb DME (dark) - 1lb lactose At ...
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Yeast starter with YM-Medium under aerob conditions?

As far as I know the most common yeast starters are malt extracts which are sealed with an airlock. But the few times I worked with yeasts in the lab we used YM-Medium (Yeast extract-Malt extract) to ...
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251 views

How to know how much starter to make from harvested yeast?

There are plenty of calculators that tell you how much starter to make for a specific amount of starting yeast and for a specific gravity of the wort. On packages/vials of yeast it tells you the ...
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What is the proper way to supplement a yeast starter with oxygen via an aeration stone?

I have two yeast starters going on my two homemade stir plates. The stir bar or the stir plate for one of them is malfunctioning and I can not increase the speed enough to get a vortex going. It is ...
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Pitched Yeast at 80-85 deg. Problem?

I pitched English Ale yeast (white labs) around 80 deg, not realizing it was that warm. Relative temp in the room is 68, but wort will not cool down below 80....strange! Its been about 24 hours at ...
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I pitched my starter when it was too hot. Is it still ok to use?

I'm making my first starter and I accidentally pitched the yeast when the wort was still warm. I've had it on the stir plate for 24 hours and then a 30 minute rest. See picture, is it still ok to use ...
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416 views

My yeast isn't floating at the top of my mead

I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast ...
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140 views

Attribute taste variation to volume of bottle?

This is not exactly a home brew question but this site seems to be the best fit in the stack exchange network for it. You can home brew the beer in question with a kit produced by the brewery though ...
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472 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 ...
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431 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 ...
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129 views

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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What would be a good dry yeast equivalent to Wyeast 3787?

I'm looking to produce high gravity strong Trappist like beer. Wyeast 3787 seems to be a good choice, but I'm looking for a dry yeast alternative. Suggestions? I'll make a starter before pitching if ...
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Wyeast 3724 hot fermentation

As I'm living in Singapore I'm trying out an experimental all extract recipe consisting of pilsner malt, crystal malt and amber malt together with Wyeast 3724. I've hopped it with Centennial and ...
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60 views

how do sour brewers manage their local wild yeast in the air?

Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...
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92 views

Which is a better fermentation method for high gravity beers?

I'm looking to brew a high gravity porter for christmas this year, aiming for OG 1.100. I've browsed several questions on this site relating to high gravity beers and the tendency seems to be towards ...
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201 views

Fast Fermentation - Should I be worried?

Just did my first batch using the fast ferment conical fermenter. Brewed an extract kit from Northern Brewer....their Smashing Pumpkin Ale. It's a 1.054 OG brew and I used a dry yeast to ferment. ...
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32 views

Why should I make a starter? [duplicate]

Why should I make a yeast starter and not just sprinkle the yeast on top of the wort like the packet says? I am sure there must be some good reason why you would do this.
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116 views

Does yeast type affect wine taste..?

I'm new in wine making and I tried to make it with fresh yeast, not dried. I think I'm using a lot of it to help fermentation end faster. Will this affect the taste of wine? Will dries yeast achieve a ...
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52 views

Any way to Flavour a Cider crafted with Baking yeast? [duplicate]

I'm very new to brewing, and I'm making a couple test batches of cider as we speak. However my accessibility to things like wine or champagne yeast, so i'm stuck with baking yeast. My question is ...
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357 views

What can have caused my mead to have the taste of yeast?

I brew my first mead one month ago. I've put 1 dose of honey for about 3.5 of water. Ended up with a 2 liters of must in a pet bottle. I've put 10 grams of yeast (the entire sachet). Since i started, ...
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127 views

Tannins and yeast

On this page it is claimed that wine yeast needs some tannins to work, and that this can be a cause of stuck ferments in, say, flower wines. I have never heard of this, and cannot seem to find a good ...
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41 views

Not seeing fermentation on lager's primary fermentation

We're currently trying to get a lager to go through its primary fermentation but after 2 days, we haven't seen any action or changes on the surface of the wort. The wort had a full packet of yeast ...
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No pressure in secondary

I have a problem with an ale kit I've brewed and kegged. I have done primary with a s04 yeast and its been in secondary for about 5 days and I've checked it this morning and its not built up pressure. ...
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320 views

Making Hard Cider in a Dorm

So I am attempting to make my own hard cider. At my school, there is a farmers market every Thursday and at this market they sell flash pasteurized cider; the process is stopped partway through so it ...
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Why does WLP002 sometimes attenuate more?

So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
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117 views

Will a yeast that ferments at higher temps stop fusels?

I have trouble with controlling temps and do not have much room for my growing collection of fermentation bins but I'm trying the swamp cooler for my 5L DemiJohn white wine kit. I'm gonna get some new ...
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How does Lacto effect apperance?

Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, ...
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Irish Ale Yeast - Strain Selection, Fermentation Temps, and Re-using Yeast

I am brewing an Irish Red Ale, followed by a Dry Irish Stout, both this week, and then I need to re-use that yeast within the following two to three weeks for an ESB (1.053 OG recipe was picked by a ...
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139 views

Can I buy White Labs “Platinum Strains” yeasts in their seasonal availability window every year?

I am looking at the White Labs WLP076 (Old Sonoma Ale), and see that it is available May-June. My LHBS, which also happens to be a natl. mail order shop, does not have it available. I see some online ...
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369 views

What are the characteristics of baker yeast?

I am looking to brew some ginger beer and other simple stuff. I wonder what are the characteristics of baker yeast? Will they do for a cyder beer ? What are the disadvantages? In Europe we have ...
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244 views

Vacuum sealing harvested yeast

Looking at this video I had the idea of vacuum sealing yeast that I harvest from my beer batches to better protect it from bacteria/mold. My plan is to rinse the yeast with boiled (sanitized) water ...
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245 views

Does Thomas Hardy use a separate bottling yeast strain?

Combing through the miriad different ideas about brewing a Thomas Hardy clone, I've become confused about what the consesus is about how "the real thing" is brewed. WLP099 is associated with "Thomas ...
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542 views

Yeast Starter Vortex Size

I've read online that the size of the vortex in a yeast starter does not matter. Why is this true? When I was experimenting with water yesterday, I created a monster vortex (very cool) and could see ...
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758 views

Flowers of Wine (Problem)

Context: I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned ...
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Can Dried yeast function at a low temperature?

I started my first batch of home brew lager around 24hrs ago I aerarted it and it was at 20 Degrees celcius but does not appear to be fermenting..... I know people say I have to give it time as I read ...
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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 ...