New answers tagged yeast
I thought I read somewhere on homebrew SE that one could use standard bread yeast as a ginger plant starter. My ginger beer yeast had died, so I thought I'd give that a try ... The results (for other people's benefit) was quite a nice Ginger Beer, but it took a long time to complete the fermentation. it was suggested in the "kit" that I got, that 7-10 days ...
You were distilling the product. Sanitation isn't important because you aren't consuming any of the mold or bacteria that was in the wash. Its contribution on flavor is debatable depending on how efficient the distillation was.
Turbo yeast is faster than beer yeast, so no bacteriae have much chances to proliferate. Even if there is a bacterial or wild yeast infection no one cares, as that fermented stuff is distilled. For that matter, whisky distillers don't sterilize their wort before fermenting it, and some level of bacterial infection is considered necessary for the ...
I have checked the screw cap with starsan and have found a leak on the gasket. Thats why its escaping. I have just emptied a kingkeg so should i rack it into that? Ive put it back into my warm room and will be there for a few days then cool it again. Im a bit annoyed its happened as i wanted it ready for next weekend really as its my birthday!
There is always plenty of yeast in suspension unless one did an extended cold store in secondary. Fermentis S04 is a pretty reliable yeast. I wouldn't add more priming sugar yet. I'd make sure the keg is warm enough and give it more time. Fermentis S04 is a pretty reliable yeast, but it can be finicky to dropping temps and alcohol. 5 days is a little ...
You are smelling esters, aldehydes and sulfides at different levels. There are a host of many other compounds that might be coming out too. It is not harmful.
The apple juice might have some viable wild yeast present, or it may be yeast from the air inoculated the juice. Wild yeast has a low alcohol tolerance which it probably why your cider has been weak. You'll get better, more consistent results by adding cultured yeast. Champagne yeast is fine choice, if you like your hard cider without any residual sweetness, ...
I think you are over thinking and and mis-interpreting the point of the "theory of mashing" article. That table regarding mash temp and attenuation is only specific to the wort tested. It's meant as a demonstration of how increasing temps may make a less fermentable wort. Fermentability of a wort is based on much more than temperature of the mash. The ...
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