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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 ...


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 ...


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.


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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