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1

Fast Pitch is just canned worth with a bit of yeast nutrients. The idea is that you can use this as a pre-sterilised worth to make a starter with your liquid yeast before pitching it into the worth. It just takes away the trouble of having to use dme and boil it, cool it down, while making a starter.


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In addition to the information already provided above: the term "active" yeast (as in Active Dry Yeast) primarily serves to distinguish between "live" yeast suitable for fermentation and inactivated (dead) yeast only suitable for health food supplements, yeast extract production for the food industry and the like. Active yeast is sold in ...


2

Active and dormant are part of the yeast cycle and has nothing to do with sales or packaging. Yeast becomes active when it detects that is in a nutritious environment. Then it starts fermenting. When all nutrients (sugars) have been used up, then the yeast becomes dormant, and then it flocculates out of the solution. When it is liquid dormant, it can be ...


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Common advice says 0.75 million cells/ml/°P for ales and 1.5 million cells/ml/°P for lagers. However more modern breweries are upping these numbers just a bit. I can say that calculations really only work when you're using a hemacytometer to measure cell count. Any eyeballing or using cell counts on yeast packaging- the math is all out the window.


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If you view the source of the BF website, there is some packed javascript in there that you can run through an online tool to pretty-print some mathematical calculations used on the site. I've tried using those pitch rate calculators but so much of it is guesswork that it just seems pointless. I have no idea how many billion cells (slurry density) I have in ...


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I don't see the Cuvee yeast addition as being necessary, or perhaps even advisable. The 'second fermentation' of wine is really just a conditioning phase, the main point of racking this off into secondary is to get it off the yeast before it autolyses and dies. Realistically- it likely wouldn't hurt anything too bad. But it probably won't help you. It ...


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I have breed multiple pseudo lagers with lutra now and under different temps. Between 25c and 35c. All where brewed under 15psi. Fermentation was always between 3 to 3 days but l leave it in the fermenter for between 7 to 10 days. Then pressure transfer to a keg with gelatin. 10 days later I have a super clear beer that is not a lager but most people that ...


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