Tag Info

Hot answers tagged

5

It depends on what you want from the yeast. There are by far more choices in the liquid yeast realm. Only a handful in the dry yeast realm. For instance I don't see too many Saison strains in dry form. That said, it will depend on the travel conditions of the yeast as to how viable they are. I always make a starter. You should too, for liquid yeast. Older ...


3

It'll be fine if you work off a starter. I'd also recommend planning a second batch with some harvested yeast from the cake. Certainly after the primary is done with the first beer, you'll be back to a good amount of healthy yeast in the cake. So planning a second batch will be a nice comparator, and you won't have wasted the platinum strain should the ...


2

There are probably still some viable yeast cells in there. You may need to build it up a couple of times to get a pitchable number of cells, though. Also, there's no telling which cells are still alive, so it may wind up with a different character from what a well-treated vial would produce. I'd try it and see what happens.


1

The yeast should still be mostly viable, but a viability test would be needed to confirm. If you don't have methylene blue and a microscope, then you'll have to assume a viability level. I would think an assumption of 75% would be fine, along with careful monitoring of your starter. Should your starter not propagate correctly, you could also always leave ...


1

Don't know really why you'd cold condition a Saison. If its to clarify it doesn't need to be that cold. Just put it at 50F and you'll get just as effective a flocculation. Then you still have plenty of yeast to carbonate. A better option would be to just bottle it, and store the bottles cold after they carb up. Stuff will settle out in the bottle, and ...



Only top voted, non community-wiki answers of a minimum length are eligible