New answers tagged yeast
Wort is what determines fermentability in general, not yeast. Almost any ale yeast can easily ferment a 10+% beer. But if you don't make a fermentable wort, the yeast doesn't matter. Many times extract beers are less fermentable due to the way the extract is made. An all grain beer mashed at a high temperature or with large amounts of less fermentable ...
5.8% ABV is not considered "higher gravity". There should be no problem S-04 or most any dry or liquid yeast up until closer to 10% ABV. It sounds like your fermentation is either stuck or simply not complete. When did you brew? What size packet of S-04? Did you pitch the whole packet? What fermentation temperature? Did you do anything for ...
I wouldn't hesitate to dump cake into the sink & septic tank, but I would hesitate to use spent yeast for another batch. It seems yeast cells elongate as they reproduce & do their thing, searching for more sugars to eat. That makes them less efficient, and the dead cells can adversely affect the flavor. One article I read (long, long ago now) ...
As others have said, it probably won't cause any septic problems. Consider saving your yeast cake though! It cuts down on cost, and as long as you don't introduce any additives that could contribute off-flavors for later brews it has little downside. I find beers tend to come out better when I re-use the cake, probably due to a much higher cell count vs ...
You don't have much to worry about. Your septic tank doesn't have a lot of food for the yeast to consume, and it's getting dumped into a big tank just packed full of anaerobic bacteria that thrive in those conditions. It's incredibly unlikely that yeast could ever get established given the poor conditions.
This has happened to many brewers before and does not mean your batch is ruined. More than likely, the peak of the fermentation activity has passed. You should clean your fermenter with a sanitized cloth on the outer areas where the spill occurred. Also re-clean and sanitize your air lock and lid or bung-stopper of your carboy or bucket, and reseal them. ...
It can happen - just let the mead continue as normal. It's probably equally due to temperature or the amount of yeast pitched and not just the sugar, since there are also plenty of simple sugars in honey.
"The best way to obtain yeast is to skim it from the krausen of a currently fermenting beer." -John Palmer, How to Brew It may be tough in the jugs your are using but taking some of the krausen is the best way to get the yeast. Source http://www.howtobrew.com/section1/chapter6-8.html
Probably if there are people and companies who have this information in a well defined way, I'd expect them to consider it a "trade secret" before I expected them to publish it to the public domain. Now this may be a touch opinionated or editorial, but I wonder how much "better" a brewer's yeast could be made to be, considering that they've been bred for at ...
George Fix wrote the book on it.
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