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Almost certainly the starter yeast is yeast slurry that's been stored frozen in liquid nitrogen. Interestingly, one of the most common methods is to store it inside sealed-off portions of plastic drinking straws. Commercial yeast labs have large collections (sometimes called libraries) of pure cultures of different strains of yeast stored this way (pure ...


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First, not all kraüsens stay fluffy during the whole fermentation. There are high and low kraüsens, long lasting and short lived kraüsens. You can't use them as a measure for your fermentation. Second, I know the BE-256, it is indeed a rather powerful yeast. However, you should give it the normal fermentation time. Sometimes a fast initial fermentation is ...


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Great question. There should be enough yeast still present to carbonate your bottles. If you want to be sure, it wouldn't be wrong just to add about 1 gram of fresh yeast before bottling. You don't need a whole pack, just a tiny amount. But this is optional. I'll bet if you don't add any more yeast it will still carbonate just fine.


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There is no reason why the process should be different between culturing from a can or culturing from a bottle. At the filling outlet, the beers should be the same for both. The only thing I would add, and emphasize, always use fresh cans or bottles. Inspect the packaging date, if possible. The only thing that might be more difficult is seeing how much you ...


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