New answers tagged yeast
Mine arrived swollen as well. I put it in the fridge for a day and the swelling went down considerably. I was then able to pop the nutrient pack without bursting the whole package open. Fermentation began within 5 hours of pitching.
My experience is that champagne yeast makes lousy beer. It ferments different sugars than ale/lager yeast and does not produce the flavors you expect from beer.
A champagne yeast will most likely be different from an ale yeast in two ways: While an ale yeast may fermement down to 1.008 or so, a champagne yeast will ferment to something much much dryer, closet to 1.000 Wine and champage yeasts do not typically produce the amount of krausen that an ale yeast will.
It's said that lemon juice and raisins can provide nutrients to the yeast. Despite the fact that "yeast nutrient" is an ingredient in the dandelion wine recipe I'm using, so are lemon pulp and raisins, so maybe it will be okay in the end. My official answer is 2 Tbsp of brewer's yeast. Time will tell...
I'd do the packet. I suppose you run the risk of over pitching, but unlikely. Make sure you rehydrate if the instructions tell you to. On the nutrient, I'd just do a teaspoon. Looks like some people advocate one teaspoon per gallon.
Don't worry have a homebrew. It is very unlikely that a temperature change from 80-72 would shock the yeast. People like to ferment at lower temperatures because it produces less byproducts that add off flavors to beer. Additionally, 6 hours for the temperature change is definitely not a quick temperature change in the time scale of yeast. Agreed only a ...
WY1028 behaves fairly normally, in my experience. It doesn't flocculate readily, meaning that you beer will take a long time to clear unless you add finings or filter. I've never had a problem with long lag time or poor attenuation. A smack-pack that's reluctant to puff-up, in my experience, means an old or otherwise low-viability yeast colony. You're ...
In the 80s UK, Boots, the chemists, who already sold home brew kits, developed a yeast that settled at the bottom of bottles as a gel. Unlike the sediment you're used to, that is disturbed when you tip the bottle, this just sat there. Friends, who used to avoid my home brew, said things like, Wow this tastes like real beer. it was clear and sparkling. For ...
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