5
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Yeast pitching temp/ ferment temp
Specifically when using S-04 (or most other English Ale yeasts) they are very sensitive to temperature drops. Other strains might tolerate starting so high, but the cooling wort is likely to send an ...
- 36.2k
3
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Reactivate Yeast?
As Fraklin commented, the best way to know is by measuring the specific gravity. This will tell you how much sugar is in the wort/beer, both before and after fermentation. When you are getting stable ...
- 10.1k
2
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Accepted
Failed primary fementation - repitch?
From my perspective, you're taking this temperature thing way too seriously. I mean, it is important to respect temperatures when brewing, (especially for mashing) but in the fermentation process, you ...
- 799
2
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How much yeast can I reuse from the last fermentation?
The Mr Malty yeast calculator (need flash installed) has an option to calculate how much yeast cake you should re pitch. Its a ballpark estimate since one yeast cake isn't the same as the next, buts ...
- 276
2
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Accepted
How much yeast can I reuse from the last fermentation?
No specific proportion. Quite a few people reuse the whole "yeast cake".
There are a few gotchas, though. One of them you kinda mentioned - it's not just yeast in the "cake", but all other stuff you ...
- 1,498
2
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Accepted
Can the Mash get cold before I add yeast?
I suppose you want to know how cold does it need to be, so that once it is combined with the other half, you get 70°F ?
It depends on how hot is the wort on the stove, once you know that temperature, ...
- 4,806
2
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Accepted
Pitching stressed yeast cake (Wit)
The esters which provide the banana aroma are only formed at the start of the fermentation, when the yeast grows and multiplies. And indeed underpitching is part of this.
However, after your first ...
- 3,655
2
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under pitched (1st) yeast-aerate into fermenter on 2nd (new) pitch or no?
If the starter was on the stir plate it is aerated already. You will however, be introducing oxidized wort from the starter into the beer. This could be an issue for flavor later on, but it being a ...
- 36.2k
2
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Yeast pitching temp/ ferment temp
I often pitch the yeast as soon as I reach the highest temperature that is supported (depending on the yeast it can be around 25°C to 28°C).
Many books and articles mention that the wort is most ...
- 4,806
2
votes
Fermenter foaming over
Not particularly worrying. If temperature is under control and yeast amount is right, then head space as others say - as well as using a blow-off tube rather than a traditional air lock.
- 191
1
vote
How long can beer be exposed in a primary fermentation bucket?
Most likely it will turn out just fine, but you did add risk of infection keeping the lid off for a while. In future you should keep the lid on it, just to keep any wild organisms from flying into ...
- 3,417
1
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Yeast pitching temp/ ferment temp
I do this all the time because I'm too lazy to wait for the last 10 degree or so when I cool my wort. I rehydrate my dry yeast in some sterile warm water or wort and after it's a nice slurry, I pitch ...
- 3,012
1
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Yeast pitching temp/ ferment temp
Actually, no, that is not good practice. Always pitch relatively cool, and either keep the temperature stable, or only let it rise, but not too much.
If yeast started at a certain temperature, then ...
- 3,655
1
vote
Failed primary fementation - repitch?
An update to my original question in case anyone stumbles across this in the future.
Around 24-36 hours after asking this question the primary fermentation began - indicated by a krausen which formed ...
- 853
1
vote
Failed primary fementation - repitch?
If the water in the sauce pan was hotter than 80°F. I'm thinking it was since it only took a few seconds for a few° rise.
What mostlikley happened is most of the yeast in closest contact to the pan ...
- 18.5k
1
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Soda: Fermentation dynamics and off-flavours
Agree with Evil Zymurgist 100% but wanted to emphasize something. I've never heard that lower fermentation temps will encourage ester production. Also, definitely use a hydrometer for any level of ...
- 199
1
vote
Accepted
Soda: Fermentation dynamics and off-flavours
13 brix / 1.050 SG and 21°C/69°F in a 10liter / 2.6g batch your yeast is going to go nuts leaving almost no residual sugars and make the complex alcohols making the nail polish (solvent-like) off ...
- 18.5k
1
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Use expired yeast or wait for new yeast to arrive?
I wouldn't risk piching your expired yeast for a kolsch, this is a style that should have very low, subtle to no yeast esters. Your old yeast may be still have a partial viable cell count, but it ...
- 18.5k
1
vote
Accepted
Use expired yeast or wait for new yeast to arrive?
I would just keep it refrigerated. If your new yeast are to arrive in two or three days, it'll be faster than testing old one. And assuming old one is dead, keeping wort at fermentation temperature is ...
- 3,718
1
vote
Use expired yeast or wait for new yeast to arrive?
I would take some of the wort and make a starter with the yeast. If the yeast is good it should start fermenting sometime in the first 24 hours. If it doesn't I would throw it in the drain and wait ...
- 11
1
vote
Reactivate Yeast?
Agreeing with Franklin. Taking the specific gravity readings over 2-3 days is the best practice. You could also pick up a refractometer to take gravity readings if you need to. I use one since I do ...
- 51
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