New answers tagged

1

Don't wash with wort, you won't get the chance. It will take off before what you want to extract settles. Just rack on top the cake and use it for what it is. As long as you practice good sanitation to the fermentor while racking the old beer out and the new in you can keep it longer. Use a sanitary siphon style cane, or wrap the cane and access port with ...


1

It's probably as safe as anything in a sanitary environment, though if I'm understanding you correctly it means another, however small, potential window of exposure to dangerous microbes since you're racking twice. I've reused yeast a few times to no ill effect, but a lot of literature advises against doing it more than that. It also sounds like more work ...


3

'So what exactly is 4 - 6 generations? [...] Are all of those considered generation 2?' A generation of yeast is considered as having gone from pitching to post-fermentation collection. So if you ferment a batch with new yeast and collect five jars, those are all first generation. If you pitched every one of those jars into a new batch and collected five ...


1

The gas is formed by regular anaerobic yeast fermentation. When you put a lot of yeast with a small amount of food (the residual sugars in your beer) the yeast cells are better able to consume that food than they would be otherwise. In addition to the danger of the jar exploding, excess pressure is also bad for the yeast. I use canning jars that have a flat ...


1

Most likely the yeast had been very slowly fermenting/respirating in the fridge, I always crack open the lid every few days on any yeast I am storing. Cooling the yeast doesn't fully stop their metabolism, but slows it greatly unless you are dropping them into a -80C lab freezer or Liquid Nitrogen -170C. After 4 weeks your yeast is likely fine, it would ...


1

It sounds like you are doing nothing wrong. Most likely the yeast had been very slowly fermenting/respirating in the fridge, I always crack open the lid every few days on any yeast I am storing. Cooling the yeast doesn't fully stop their metabolism, but slows it greatly unless you are dropping them into a -80C lab freezer or Liquid Nitrogen -170C. after 4 ...


0

I'd wager your yeast is just fine after only one month under refrigeration. That's still relatively fresh. Here is an example of an experiment that involved pitching a five-month-old slurry without even making a starter. The tasters were unable to distinguish that beer from a beer made with a fresh pitch of yeast. Speaking from personal experience, I've ...


0

Based on past experience they both ferment to FG in about the same time. US05 is more aggressive and will go much drier, and S-04 will give you more British Ale esters. I have a couple of ales I make with both. I add 2/3 S-04 and 1/3 US-05, this gives me the lovely fruity esters of S-04, but finishes nice and dry from the US-05 chewing through all the ...


1

The ferm times were about the same. What was different was the taste. An UNBELIEVABLE difference. It really doesn't taste like the same beer. You really wouldn't know it was the same beer in fact. I preferred the 04, but many did prefer the 05. Anyway, I use the brews now to show folks the difference yeast makes as most don't really consider it as important ...



Top 50 recent answers are included