3

This all looks a bit like gobbledygook if you ask me. The intention is not to dry yeast commercially, simply for the home brewer. Norweigien Kveik has been dried at home for centuries, how do you think they dealt with it in the past before UV lights stainless steel chambers, pressurised canisters etc. I would suggest you look at David Heath's Youtube channel ...


2

The generally specified amount is about 1/3 of a cup of yeast slurry into a 20 litre/5 gallon batch - so maybe 25ml, more?. This is all very rough, because you can never be sure of the concentration or viability of the yeast without putting it under a microscope. It's difficult to pitch too much yeast at the home brew level though, so I'd err on the side ...


2

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 beer, the yeast has multiplied, and so if you would or had pitched your new beer on this yeast cake, no more (or much less) banana esters would have been formed. ...


1

I found excellent guidance provided at the following link on how to dry yeast in your oven. Basically, since your oven is one of the most sterile locations in your house (and even if it is not, it can easily be sterilized), just spread some yeast out on a sheet of wax paper in the oven, not with the oven turned on, but only the oven light on (assuming an ...


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