Questions tagged [yeast]

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

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3answers
104 views

Chunky yeast Safeale-05 safe to pitch?

I just brewed American Red Ale, great fermentation, no off flavors. 11.25 lbs. Malteurop 2-row 0.75 lbs. Briess Caramel 60L 0.5 lbs. Belgian Special B But yeast, when fermentation is finished, looks ...
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4answers
297 views

Yeast stored at 30℃

About to brew for the first time. Making an IPA and bought Nottingham yeast which I just discovered says to keep at between 5-10℃ on the package. It's unopened but been at between 20-32℃ (those are ...
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1answer
108 views

Coopers Hefe Wheat yeast failed.. Can I pitch safale-05?

I'm pretty new to homebrewing and just tried coopers Hefe Wheat kit. I've followed the instructions and pitched the yeast into my carboy when the right temperature was reached. It's been 4 days and ...
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3answers
129 views

My first Brew gone wrong?

I attempted my first home brew from a kit last night, but underestimated how long the process would take so rushed it a little. After waking up this morning, I’ve realised I added the beer yeast into ...
6
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2answers
340 views

Using Extract kit yeast vs some external commercial dry yeast

Is there any difference in quality, rather than the strain and flavor profile, between the kit yeasts coming with the kit and some external dry yeast? Beers that i batched using external yeast (US-05,...
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2answers
32 views

Add US 05 to my smack pack?

I have an ale that will have an OG of .073, but only 1 smack pack on hand and brewing in 12 hours. Nervous that the 1 pack may not be enough to support the OG? I always have an extra few dry packs of ...
2
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1answer
362 views

Soju yeast strains

I want to figure out how to make my own soju. It seems easy enough, rice, nuruk and yeast. The one thing I havent figured out is what yeast strain soju is made with and if it is commercially ...
4
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2answers
445 views

Unexpected flavours after bottle conditioning

Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The ...
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3answers
809 views

Can I use yeast from a bottle of beer?

I just made a nice pot full of wort with expensive malt and hops. I pitched the yeast and two days later, no action. I'm pretty sure the yeast is dead, expired, no good. There is no brewing supply ...
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3answers
1k views

How much yeast can I reuse from the last fermentation?

I have a yeast on the trub from my 5 gallon batch fermentation. I want to reuse it for my next batches. Is that ok if I add all of this yeast to my next batch? Or is there any proportion I should ...
4
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2answers
210 views

What is the control recipe for official yeast attenuation ratings?

Attenuation is the % of sugars a yeast will consume during fermentation, and is a general gauge of how much ABV will result from a specific OG solution. We all know that the attenuation of a specific ...
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2answers
80 views

Conditioning and storing beer at temperatures around -5°C

I am bottle-conditioning and storing beer in a storage room with temperatures reaching as low as -5°C (significantly below the freezing temperature of water). There are few sudden changes in ...
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2answers
1k views

How to check that yeast is still good?

I have an older packet of yeast that has been stored in the refridgerator past the best by date on the package. Is it still okay to use the yeast? Is there a way to test to make sure it's alive still?
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1answer
148 views

Looking for yeast with dry flavour to pair with Nelson Sauvin

I'm looking to pair Nelson Sauvin hops with some yeast. The hop variety is reminiscent of white wine, grapes and gooseberry. I'd love to go with a dry flavour profile, like a Belgium strong ale yeast, ...
2
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2answers
74 views

Refermentation with fruits and sugar

I recently brewed a wheat beer that is now in primary fermentation. I planned on using yuzu juice after primary to give a special taste. Also, after some thought I wanted to add a little ABV (from ...
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3answers
297 views

Using Yeast cake as a nutrient

I get usually about 1/4in of sediment towards the end of the fermentation. Does anyone know weather this predominantly dead or live yeast. I propose to use some and boil it to act as a natural ...
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2answers
346 views

Does bentonite kill yeast in wine?

I don’t want to use potassium sorbate or sulfite to kill the yeast in wine. Does bentonite help with killing the yeast in wine?
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1answer
184 views

Alternative to making a yeast starter | Red IPA

I am planning on trying this recipe - http://www.seriouseats.com/recipes/2011/04/red-ale-for-beginning-homebrewers-hoppy-red-ale-recipe.html, and calls for the following: 1 Liter starter of either ...
6
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3answers
2k views

Safale S05 when is it safe to increase temperature

I am using S05 to make a porter/stout (let's not have that discussion), one of the things is that the ambiant temperature in my house is quite high (28 degrees celcius), I can cool it down for a few ...
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1answer
147 views

Why is Sake / Shochu used to make Mirin?

Why is Sake / Shochu used to make Mirin ? Can we add yeast to the Koji-Rice mixture instead ?
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6answers
3k views

Dady yeast for beer?

I have made my way into homebrewing with LME, hops, adjuncts and Dady yeast. Dady yeast (Distillers Active Dry Yeast) is a distillers yeast strain which is supposed to produce a lower final gravity ...
1
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1answer
255 views

Swapping Omega Belgian A with Omega Abbey Ale C

I’m still early in my homebrew education, and am trying a couple new Northern Brewer kits. I recently bought a kit for a Dubbel that suggested the Omega Belgian A yeast, but I accidentally purchased ...
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2answers
822 views

Table sugar + fruitjuice + yeast not fermenting

After several years of beer brewing, I started experimenting with moonshine. I figured since Im distilling I dont have to deal with all the exacting procedures of beer making and I just needed basic ...
2
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1answer
47 views

Is there any permanent inhibition of maltase production in yeast by glucose

Is is there any long term or "memory effect" on the expression of maltase in yeast that has been grown or mainly grown with glucose? In effect does yeast grown with glucose "forget" (or have some form ...
2
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1answer
220 views

Air lock sunken water level

Twelve days ago I pitched my yeast in to two batches of ginger wine (different yeasts, different batches). For a few days fermentation was going well and the air lock was producing lots of bubbles and ...
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4answers
2k views

Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?

I did a brew on Saturday and cooled, got in the fermenting bucket and added yeast, added starsan to the chamber in the double bubble airlock and got it under the stairs. Ever since then, the starsan ...
6
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3answers
487 views

Can I use local yeast to brew beer?

I am from Kathmandu, Nepal and I was wondering if I could use local yeast to brew beer. The yeast I want to use is generally used to make local rice beer called chhaang.
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2answers
4k views

how jiuqu or chinese wine yeast ball are made?

I live in Bangladesh where all alcoholic drinks are forbidden.I tried to make rice wine from bread yeast but consistency of alcohol is very low because of it's low resistance to alcohol.I heard ...
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2answers
4k views

Fermenting sugary tea into an alcoholic beverage?

I was drinking some caramelized cranberry tea today (that is, cranberry-flavored tea sweetened with caramelized sugar, or maltose, or malt sugar, whatever you wanna call it). It tasted very sweet, and ...
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1answer
111 views

Saving my home brew

I feel like my homebrew might have died off and wanted to know what the best approach would be. I took an OG reading of 1.050. After hearing it bubble all night, which was great, I woke up and ...
5
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1answer
290 views

Ideas about clearing a clogged collection ball on conical fermenter

I am preparing a heavily dry hopped beer. So far I have added my home grown yeast on brewing day with multiple hops. I have dry hopped twice again, and am at the final dry hop 5 days before bottling....
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3answers
2k views

is my cider infected or is this normal for safaleUS05

Made a batch of cider with granny smith apples 13%brix. Juiced my self. used half or maybe less of Kmeta than what is suggested on the packet July 3: saf-ale US05 yeast. Starter was 2L apple juice ...
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2answers
2k views

How to make Hard Soda

I have been doing research on making a hard soda but I am never able to find anything that is able to completely describe the process, I have a bottle of orange extract that I would like to use. Are ...
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1answer
93 views

Mosaic Hop Issue

I'm trying to do some hop analysis based on a single hop IPA with some dry hopping on it. I often drink some industrial beers simply based on Mosaic hop, and I do love it. But when i use it, it keeps ...
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3answers
171 views

What adverse effects can I expect from Pitching yeast at 55°C

This is my first time trying home brewing and I've started off with a small batch kit of English Ale just to try it out. Everything went well except I got pulled away from the kitchen while wort was ...
3
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2answers
9k views

How much yeast to add for bottle conditioning

Most of the time, adding yeast at bottling time is not necessary since enough healthy yeast remain in suspension to consume the priming sugar. But in cases where the existing yeast might not be ...
6
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2answers
514 views

What is the best yeast to ferment beer at higher temperatures?

With all the hot weather we have been having in my part of the world recently, what would be the best yeast to use for fermenting beer at (say) 20C or 22C. Obviously I am not making a lager - but aim ...
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3answers
3k views

Adding high amount of yeast to sugar wash

Given that I would not care for good flavor. Would adding 1 lb of hydrated bakers yeast to of a 5 gallon of sugar wash with 17 lbs of sugar make the fermentation process any faster? How much time ...
3
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3answers
315 views

Elderflower "Champagne": would sediments from a first batch help the second one?

I have made elderflower "champagne" a few times using a traditional method without added yeast, simply relying on the natural yeasts on the flowers. Similar to sourdough, the results may vary a bit ...
3
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1answer
137 views

My re-hydrated yeast has lost a lot of his foam, is it alive?

Today was a brew day for me, and while I was waiting for the water to boil, I re-hydrated my yeast. Unfortunately my wort didn't cool as fast as I Hoped and my yeast starter lost all of it's foam in ...
3
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2answers
720 views

Wyeast yeast replacements: US-05?

it's my first question here. I've downloaded Brewdog recipe book, and they use yeasts like Wyeast 1056 - American Ale, Wyeast 1272 - American Ale II and WLP099 Super High Gravity Ale for Imperial ...
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3answers
639 views

Tips for brewing at high temperatures

I live in a tropical country and don't have an extra freezer, but I want to comeback to homebrewing. I'll dare to brew at high temperatures and would like to find ways to get a decent tasting beer. ...
0
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1answer
215 views

High alcoholic taste on my beer, fermenting gone wrong?

Before when I have used White Labs WLP-001 I have gotten too much alcohol taste on my beer. One on my theories is that I have been fermenting it on to high temperature (living room - around 22C). My ...
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1answer
15k views

Making pineapple beer with bakers yeast

Its my first time ever trying to brew some sort of beer. I decided to try making a 5 litre batch of pineapple beer. I added one pineapple, 1 kg of sugar, approx 5 litres of boiled water and 14 grams ...
2
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2answers
227 views

Beer made at around 13°C (55°F)

I do not have much opportunity in the way of temperature control when it comes to fermentation but I do have a hallway where if I close the door I get around 13°C ambient (measured about 40cm above ...
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2answers
86 views

Lack of Yeast Fermenation

During the fermentation my mash stopped bubbling after 5 days! Can yeast be added? I think I didn't put enough the first time!!
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1answer
67 views

Aged beer, yeast

I have aged my bourbon brown in secondary with bourbon and wood chips thrown in, it's been aging for 6 months now. It's time to bottle, is there anything I need to do differently than normal before ...
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1answer
492 views

Safale US-05 Temperature Drop

I am brewing a stout and using Safale US-05. Here in middle Georgia the weather is already plenty warm so I'm using a water bath to keep my wort at a stable temperature. I pitched this yeast at a temp ...
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2answers
80 views

Poor Carbonation

Simpley stout from midwest supplies:tested bottle after 1 week. Sharp sparkeling bubbles like soda no foam. Oily residue on top after bubbles dissapate. Did add safe ale 05 to botteling bucket used ...
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6answers
12k views

Should I stir the fermentation?

After week 2 my double IPA is still fermenting and has a healthy yeast cap of about 1 inch. Should I leave it be or stir it into the beer? The gravity is 1.019, near to what I'm expecting the final ...

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