7 votes

How long does it take for yeast to mutate into having other characteristics?

Yeast follow the laws of natural selection. As a cell is budding the new mass may have some minor defects / mutations. If those changes give the yeast an advantage to survive it will get passed on. ...
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5 votes

when does the alcoholic fermentation end?

CO2 in suspension will cause bubbles to come out of the airlock long after the fermentation is done. It is an indicator, but not a precise one. Experience will tell you that for a particular yeast/...
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  • 4,736
4 votes
Accepted

Questions on keeping a yeast strain going over and over

'So what exactly is 4 - 6 generations? [...] Are all of those considered generation 2?' A generation of yeast is considered as having gone from pitching to post-fermentation collection. So if you ...
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4 votes
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Yeast plate not showing single colonies

It looks like you streaked several times from the same sample of yeast, and that there was a bit too much liquid in each streak (they resemble puddles). The liquid should be nearly invisible on your ...
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  • 3,030
3 votes
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Worried about extent of inflation of Wyeast 4766 package

The Wyeast smack packs have a small nutrient pouch inside the main pouch (which contains the yeast slurry). The nutrients will cause the yeast to "wake up" and consume the sugars in the nutrient ...
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  • 10.1k
3 votes

Weihenstephaner Vitus yeast

"Does it contain the same yeast strain as heffe, or not?" It's quite possibly the same strain BUT not necessarily the strain you're looking for (Weihenstephan's Hefe yeast). Bottle conditioning for ...
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3 votes

solidifying yeast in bottles

Gelatin will help clear beer, but will not reduce or help pack down yeast sediment in bottles. To do that, you need to allow the yeast to settle longer or in colder conditions (fridge), or both. But ...
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  • 2,947
2 votes

Yeast washed, combine containers?

If you practice good sanitation. Decant the water off and combine to save space.
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2 votes

Non Turbo, High Proof Yeast

I'm not aware of any yeast that will pass 20% by any large margin in a pitch-and-forget type of way. Once you start pushing 16+% and you're not using a distillers yeast- you're looking for multi-stage ...
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  • 1,551
2 votes

Pink (or salmon) colored colonies on foam in starter flask

I suspect that the source of the infection was glycerin I used, since I perhaps erroneously assumed it should be sterile from a previously unopened container. I found citations that Sporobolomyces in ...
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  • 257
2 votes

when does the alcoholic fermentation end?

If you don't have an hydrometer, just keep a close eye to the airlock and give it a few days (3-5) after the activity has stopped. Mind that this is not the correct way to do that and there's no ...
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2 votes
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Can we use monoammonium phospate (MAP) as yeast nutrient for wine making?

Monoammonium phosphate and diammonium phosphate contain all the same chemical compounds (phosphate ions, ammonium ions, and hydrogen ions), the major difference is that MAP has a second hydrogen in ...
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  • 165
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 '...
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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 ...
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  • 6,993
2 votes

Selecting yeasts

Most of the yeasts have both qualitative and quantitative notes that describe the flavor profile and other characteristics (flocculation/clarity, attenuation, temperature effects, &c.) The ...
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  • 10.1k
1 vote

when does the alcoholic fermentation end?

If you have no other instrumentation, look at the airlock. If the brew is fermenting, there is always going to be positive pressure against the liquid in the airlock, even when fermentation is ...
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  • 191
1 vote

How long does it take for yeast to mutate into having other characteristics?

There is no set time and no set form that the mutation will take. But in general, mutations take a long time to happen. Years is the time line often cited.
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  • 33.3k
1 vote

Is Mixing Yeast OK?

Multiple single strain fermentation followed by blending gives much better control over the combined yeast character and is way more reproducible. It goes like this. Split the batch into multiple ...
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1 vote

Reusing yeast at home

I have been banking my yeast when I buy a new strain. Instead of cropping and washing, though, I overbuild my starter, then save half of that yeast. This save a lot of mucking about with washing and ...
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1 vote

Scaling up from a colony

You want to grow the slant up to about 100b cells by a mini starter, I start with 500ml 1.040 with nutrients. Then treat that as I would a new pack of yeast. Each step up of a starter takes 12-24 ...
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1 vote

How long can I keep a slant/plate in a domestic fridge/freezer?

A slant/plate made directly from a starter will likely stay viable longer than that picked up from trub. I'd estimate under decent conditions it should be good for up to about 6 months.... longer if ...
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  • 21
1 vote
Accepted

How long can I keep a slant/plate in a domestic fridge/freezer?

There are really too many factors to give a solid time frame when all the cells will have died. I've had year old trub I've been able to make starters from. If I had to pick a safe age I would ...
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1 vote

Selecting yeasts

Yeast is usually categorised by how well they flocculate, the esters and phenols they release and the attenuation you can expect. A "standard" American yeast (US05) is descibed as "clean", whereas ...
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  • 2,446

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