Questions tagged [yeast]

Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.

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114 views

Krausen gone after 24h. Is it normal?

I brewed a new batch. I am using extract and a yeast that I have never used before: SafAle BE-256. I got a nice healthy Krausen by the morning after brew day, with massive CO2 activity, but by the ...
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100 views

Making a starter from a can of beer

My wife™️ and I made a yeast starter last night using the usual H2O with DME, and we wanted to culture the yeast from a can of beer we've had in the pantry for some time. The can of beer we chose was ...
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Black IPA Yeast Blend

My homebrew club hosted a Fantasy Homebrew Draft, where each brewer drafted an ingredient round by round. The rules are you have to brew with and only with 6 of 8 ingredients you drafted. Finings and ...
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How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
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101 views

Accidentally added yeast in first 24 hours

I am making plum wine. The recipe said mash the fruit, cover with water, add a campden tablet and pectinase and leave for 24 hours before adding other ingredients. I through the yeast in at the same ...
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2answers
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Re-use my harvested yeast from primary after secondary finished on acetobacter

I was brewing a sour beer with Brett Bruxelensis, when my primary finished I harvested the yeast. The beer was fine. When I subsequently added it to secondary with raspberries I ended up with vinegar ...
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does my ginger bug have mold?

My ginger bug had been 3 days bubbling and fizzing, but now it's stopped bubbling and smells too much of fermented ginger, can somebody help me? please? I need help urgently.
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1answer
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How can I raise alcohol content in my rum?

I have been letting it sit for 10 days and it is still not 40%. I would like to know how to raise alcohol content in my rum while it is still in the process of fermentation. There are bubbles rising ...
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1answer
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My brew has stopped

I made some Young's Scottish Harvest Heavy from a can. I used cane sugar, which I prefer for colour and taste. My refractometer said 1.048 pre yeast. Ten days on, gravity seems to be static at 1.020-1....
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1answer
63 views

How to transport liquid yeast?

The home brew shop I go to is about a 45 min drive from my house. Do I need a cool box or ice pack to get liquid yeast back home and in my fridge? The guy at the store said that's what I'll need to ...
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3answers
153 views

Liquid yeast in wine making

I've been making beer at home for quite some time now and can definitely see the difference between dry and liquid yeast (especially in some beer styles like hefeweizen). In my area there is a long ...
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57 views

Apple wine fermentation

I have added yeast nutrients and yeast together at the beginning of my wine process. Is this a bad idea as it was by mistake? Cesar
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has anyone experimented with using yeast hulls to supply sterols rather than oxygenating/airating their beer/wine/mead must or wort?

So this question challenges a lot Brewers assumption that yeast needs oxygen to reproduce. It just plain doesn’t. Yeast does use oxygen, but it’s a mighty and inaccurate over simplification to say it ...
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195 views

Why didn't my ABV reach the yeast's limits?

I fermented some 5 gallon mead from SG 1.146 to FG 1.058, but two calculators ([1], [2]) said the ABV was 11.7% - 11.9%. The yeast I used (Lalvin K1-V116 [3]) is rated up to 18% ("Alcohol tolerance up ...
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1answer
247 views

Can I add yeast and sugar during the first 10 days?

I have a wine that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock. I think that the reason is the sugar and the yeast needed to be added. I saw in some ...
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Dead yeast is good yeast?

I just came across this: Different strains of Saccharomyces cerevisiae produce different proportions of carbon dioxide and alcohol. Baker's yeast is a blend of several strains of Saccharomyces ...
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Is phenol production temperature related or not?

It is well known that ester formation in beer is mainly a factor of temperature. Higher fermentation temperatures produce more esters. (Other factors play a role as well, such as the yeast's genetic ...
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173 views

Beer brewing, what to do when you used too little yeast for fermentation?

I recently got a little beer brewing kit to use at home with a 4L fermentation bottle. Up until I filled the beer into the bottle I think I've done everything right, but since then I saw no sign of a ...
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1answer
135 views

Final gravity too high

I have an IPA that I've brewed in five gallon batches before. OG at 1.065 and FG at 1.010. Those were hydrometer readings. I scaled it down for a one gallon batch, and pitched half a packet of yeast (...
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Does chlorine kill yeast?

Does chlorine in tap water kill yeast? Does chloramine kill yeast? Specifically Lalvin 71B wine yeast? Is it OK to use filtered tap water (Culligan filter) to re-hydrate yeast?
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367 views

Does cold crashing have a negative impact?

According to "How to Brew" by John Palmer (4th ed.), cold conditioning (a.k.a. lagering) is the act of cooling beer after fermentation has completed (including maturation) in order to clarify the beer....
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Can I make a "lager" with ale yeast?

On the kegerator website, I found this method to make a "cheat lager": To brew a great “hybrid” lager, I’d recommend using one of the following yeast strains: White Labs WLP001, Wyeast 1056 or ...
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Why is oxygen bad for mead?

I see comments on YouTube about how oxygen is bad for mead. However, according to Wikipedia, oxygen is good for yeast to develop resistance to alcohol. https://en.wikipedia.org/wiki/...
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1answer
244 views

London Ale III Fast

I just brewed a NEIPA and fermented it with London ale III. I pitched the yeast 2 and a half days ago and it started fermenting around 6 hours later. I wanted to dry hop at high Krausen but when I ...
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642 views

Brewing with bread yeast

recently bought northern brewer irish ale and yeast was misplaced. can I use bakers yeast? Also, how long will wort last before adding yeast?
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Recently expired kit. Is the yeast still ok? [duplicate]

I have just received a kit which says that the expiration date is in April 2019 (2 months ago). I am quite confident that the extract is still okay, but I'm wondering about the yeast. Is it still ...
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123 views

Pale Ale All Grain, FG not achieved

I would like your input as to why my FG was far from the theoric on from brewer's friend calculator. All Grain Pale Ale: Maris Otter 4.7k Roasted Barley 94 gr Chinook 12 aau min 60 Cascasde 5 auu ...
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245 views

Finicky Wyeast 3724 Stall

Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty ...
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2answers
101 views

2 stalled fermentations for two different beers/yeasts - what's going on?

I have two beers (recipes here and here). One is a session IPA, the other is a saison of sorts. They are two different beers fermented with different yeast, but both of them stalled. The session IPA ...
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2answers
130 views

STC 1000 safety

sorry if this is a question that’s been answered already. I’ve just completed a brew for a Belgian saison using wyeast 3724 and I’ve suffered the all to common stall that this yeast so often ...
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4answers
294 views

Doubling a mead recipe

If I double a mead recipe, do I need to double the yeast I put in to have the same fermentation time? I'm doubling a small batch from a half gallon to a gallon, would I need to add a second packet?
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61 views

Is there a limit to yeast "cake" fermentation?

When using a yeast cake from another brew, is it possible to use too much? If so, what is the limit for a 5 gallon keg?
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Store 500g dry yeast package after opened

I bought a 500g S-05 package and i'm planning to use it only 20 g per week. Any advices on how to store it? it will last around 4-5 months
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1answer
189 views

Pitching kombucha starter instead of yeast

My friend recently gave me the idea of making a kombucha-inoculated beer. Having never done it before, the principle seems fairly straightforward to me (this is my own guesswork): Ferment kombucha as ...
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Low FG on our IPA, can we force second fermentation?

We are brewing a Pliny clone, IPA with dry hopping. We had an OG of 1.065, and racked to secondary six days later. Our current FG is reading 1.032, which is nowhere close to where we want to be. ...
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Is it normal to see yeast cells stacked in the Z axis when counting yeast?

I just got started with yeast cell counting and was surprised to observe yeast cells that are at different z axis depths at 400x. That is, by adjusting the focus (not the x/y stage) I can make some ...
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66 views

will two strains of yeast mess each other up

I put an old packet of yeast into my beer and it is barely fermenting. If I add a second type of yeast will the first one have any effect?
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1answer
145 views

Remaining ginger bug

This is the first time I will make a ginger bug and the process seems very simple but my question is. How long can I keep feeding my ginger bug and if I will be using that bug to make ginger beer ...
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1answer
142 views

Will reused yeast change beer taste?

I noticed that some breweries and home brewers reuse yeast for next batch. But from what I read about yeast mutation and generations that every new cell generation is bit different and can affect ...
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1answer
148 views

Pressurized Ferment Yeast Harvest -- what are these layers?

I'm poured the keg remnants from a pressurized ferment into a beaker to let it settle out but I'm puzzled by the layers I'm seeing. From a typical non-pressure ferment, you see (from the bottom up), ...
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3answers
157 views

Help me debug my Christmas Ale band-aid flavor

Recently I brewed two batches of a copycat Christmas Ale. You can ignore the recipe's water adjustments, since I didn't do them. Before fermenting, the wort smelled and tasted perfect - just the ...
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122 views

Bentonite could change the yeast taste?

hello I am new in this kind of things. I would know if I use Bentonite it could change the taste and smell of yeast in the fermentation ? I am gonna use breed yeast. I would quickly finish my product ...
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1answer
1k views

Wine yeast or champagne yeast which will ferment quicker? [closed]

Hello I would want quick method if I use breed yeast the fermentation finish in 7-10 days. But its taste is terrible. I would like to know, between Champagne and Wine yeast - which one is faster ?
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Measuring yeast for pitching into very small batches

Disclaimer; I am brewing predominantly ginger beer, and experimenting with some commercial yeasts in pitching. My batches of ginger beer are 1~2 gallons max, as it's consumed pretty quickly and I ...
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1answer
1k views

Can yeast survive being almost frozen?

After forgetting to place the yeast starter in the fridge overnight I placed it in the freezer this morning for a short while to do a quick cool crash. I misjudged the time and the water above the ...
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4answers
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Yeast pitching temp/ ferment temp

I have read here and there that it is ok to pitch your yeast at a high temperature, say 83°F? Seeing as it will take a considerably long time for the temperature to drop to an ambient 68°F then ...
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2answers
662 views

Ginger Beer ABV from Bakers Yeast

I’ve made ginger beer a few times. I usually make it with just fresh ginger and raw honey. Usually the I get well less than 2% ABV. This last week though I used a different honey, sourced from a farm,...
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1answer
46 views

removing sugar / dead yeasts / residues from keg

Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures ...
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509 views

Measuring alcohol content

How do you measure alcohol content in a fermented drink without relying on measurements of gravity? Say we have a bottle of water (pasteurized), add sugar (that has been treated to have no living ...
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100 views

WLP648 does it make a sour?

I've been reading up on WLP648, but can't determine if this yeast will develop a sour beer on its own or if it requires something else to become properly sour aside from 3-6 months. I've read some ...

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