4
votes
Accepted
Wyeast yeast replacements: US-05?
Well, kind of....WY1056, WLP001 and US-05 all had the same original source, but through time and the process of drying 05, they've diverged a bit. 1056 and 001 are very clean, with the main ...
- 33.4k
4
votes
Yeast not settling or contamination?
Yeast with a high floculation rate will do this, they usually break off the bottom and float up from trapped c02.
Beer looks really clear, good job.
When you rack to secondary, go ahead and let the ...
- 18.5k
4
votes
Accepted
My first yeast starter with a stir plate, possibly a disaster
Smack packs contain yeast nutrients, and sugars nothing magical. Its just a mini starter in a bag for proofing yeast for direct pitching. Don't need it at all If doing your own starter. If you do all ...
- 18.5k
2
votes
Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
if people are still wondering about these results.. both of these strains were found to be S. cerevisiae var. diastaticus and contain the gene that allows them to chop up dextrins and do this very ...
- 21
2
votes
Liquid yeast Starter Activator Smack Pack
Assuming you're talking about Wyeast, they recommend incubating '3-5 hours or more' after smacking. You certainly can wait days, and in fact may have to for older or poorly stored yeast packs, but it ...
- 6,417
2
votes
What is the control recipe for official yeast attenuation ratings?
I was able to find at least one paper in which a standardized wort was used to classify many (153) yeast strains based on, among four other parameters, degree of attenuation.
The wort used was an
'...
- 6,417
2
votes
What is the control recipe for official yeast attenuation ratings?
I have veiwed a few papers and this one contained similar proportions to other references but was the only one to contain a reference for the source of the proportions.
Isolation and Characterization ...
- 7,018
2
votes
Yeast not settling or contamination?
From the picture it looks like normal yeast clumps to me. Sometimes you get dried krausen falling back in the beer and it doesn't really dissolve and settle out. Its hard to say looking at an ...
- 36.2k
2
votes
Taste diacetyl in my first Pilsner :(
Looks just like a little bit rushed for the total schedule. It wouldn't have hurt the beer any to let it finish out at the warmer temp of 60F. Instead your data shows you started to chill it back ...
- 36.2k
1
vote
Taste diacetyl in my first Pilsner :(
Short Answer:
Oxygenation or Yeast
Did you stir it enough to oxygenate the wort?
Did you use enough yeast (you must have, sorry answered this one for you)?
How did you store the yeast?
Yeast age?
...
- 306
1
vote
Finicky Wyeast 3724 Stall
Obviously too late to help you, but I've used 3724 extensively and never had the stall after reading an article about saison yeasts by Drew Beechum. He said that 3724 doesn't perform well under ...
- 11
1
vote
Finicky Wyeast 3724 Stall
The Saison strains are very sensitive to CO2 toxicity. Most of the CO2 produced during fermentation escapes out the airlock but some of it does dissolve into the beer. (A taste test of a small ...
- 36.2k
1
vote
Wyeast yeast replacements: US-05?
You say you "need it for Tokyo"? If you're patient Advanced Brewing ships specialty yeasts in Japan, though they don't update their stocks so you'll need to check with them to see what they have ...
- 111
1
vote
Accepted
Yeast for dubbel
When can you get the yeast? I would definitely not go for it if you're not going to be able to let it get started at all. If you can get the yeast a day or two in advance and get it partially started ...
- 933
1
vote
Fermentis S04 vs.US05
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 ...
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