New answers tagged yeast
"what is the importance of understanding yeast attenuation?"....it is only a way of comparing one yeast to another using the same wort. You may or may not achieve the attenuation that is listed for the yeast. It may be less, it may be greater than listed. That depends on the fermentability of the wort.
Here's an article from Danstar on yeast attenuation and how it's measured. It's not using 100% fermentable wort, although according to the article there is no industry standard.
Krausen itself will definitely fall back into the beer once fermentation finishes; you should see some residue/evidence, but you should only really see krausen while it's actively fermenting ("high krausen"). The trub/cake consists of a number of things: coagulated proteins, hop residue, other solids, flocculated yeast. 1084 is listed as a "medium" ...
If the gravity has dropped, you had fermentation. So, the answer to your question is yes, it's possible.
I have used bakers yeast with a cider in the past and I found the taste of the brew to be ...yeasty in flavor. It was my first cider that wasn't from a kit so it could have been my error, but since then I have used proper cider/Champaign yeast with much better results. I would definitely recommend using proper brewing yeast if you are going to bother to ...
you can use bread yeast, how do you think the convicted make prune?! It can actually taste good if you keep the sugar low so that the fermentation stops at 6% alcohol. If you go as high as you can until the yeast drops out, it will taste bad.
Started home brewing earlier this year and so far have only been concerned with heating rather than cooling as I didn't do any during this year's long hot summer. I put the fermentation vessel into a metal bath and filled that with enough water to cover a 300W Aquarium Fish Tank Submersible Heater. This has a temperature dial at the end which can be read ...
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ If you don't have time to make a yeast starter then just split it between the two. But you should look into making yeast starters. I started out using 1 gallon glass jar and shaking it. You need to make larger started but DME is cheap. If and when you get a stir plate started will be ...
To be perfectly honest, you should probably be taking the normal amount you use for a 5 gallon batch and making a yeast starter anyway (even without the splitting). Shake up the starter when you are ready to pitch the yeast to get the cells evenly distributed and then split that into two.
In short: use the same amount of yeast. You should use the correct amount of yeast for 5 gallons, either split between the two cornies or added to the batch before you split it. Dry yeast packets have (more than) enough cells for a 5 gallon batch. Liquid yeast smack packs generally do not have enough cells for 5 gallons of wort, which is why starters are ...
I use a big tub, fill it with water and have about half a dozen frozen plastic water bottles in my freezer at all times. During summer every morning i would toss a bottle in there. If it's really hot throw a few in and monitor the water temp and the carboy temp. When they thaw take the bottles out and put them back in the freezer and use them again the ...
AIUI, they're generally "one-time" releases that might come back in the future if customer response was sufficiently good. For instance, Wyeast 3726 used to be a "Private Collection" offering, and is now part of their regular lineup; Denny's Favorite 50 (Wyeast 1450) the same. Wyeast vs. White Labs, but it's all the same game. I would not recommend using ...
There is brewpi 2 stage controller uses PID to achieve much more accurate temperature regulation than simple thermostat controlled on/off controllers. both heating and cooling web UI, and lcd UI supports constant fridge temp, constant beer temp as well as following a temperature profile
It's certainly possible - a starter is only fermented to completion, but not conditioned, so byproducts of fermentation, such as acetaldehyde (green apple) and acetolactate (which becomes diacetyl - butter/butterscotch) are still left in the beer. This have low taste thresholds (50ppb for diacetyl), so it doesn't take much for you to notice then. In a ...
You wouldn't need to add much more sugar if you are adding twice as much extract. Adding more sugar will depend upon what you are looking to do. I would recommend seeing what the OG is going to be with an online tool (personally, I like Brewer's Friend). It would all depend upon what you are aiming for. Adding a lot of sugar could impart a very strong ...
I'm an unemployed developer, and I saw this question the other day - give this a try! http://yeastbot-on-rails.herokuapp.com/ It needs to be improved as the search function is a bit iffy (for example, partial matches don't work at the moment: searching for Oktoberfest only returns some of the yeasts that match because some are written as ...
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