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The point of the starter is to get the yeast from their dormant or resting phase where they are not growing into their exponential growth stage. Thus when you pitch them they are already actively growing and reproducing and can get to work on your wort more quickly. To pitch a large volume may...

Muchos Gracias

getting the juice out can be a real pain - if you haven't got a press you may make life easier by first freezing the apples and letting them thaw this should soften them up so that once they are macerated (cut up in a blender etc) its even easier to press out the juice by hand through a tea...

So cider was probably the very first alcoholic drink. With the yeast Saccharomyces pombe naturally being found on apple skins ever since we figured out how to make apple juice we've been making cider - or hard cider if you prefer. Either way we've got a lot of cider farms in the UK mostly in the...

Yes But A) there will be much more yeast than you will need for the second fermentation (just think about the quantity you pitched in the first place) B) The trub depending on your technique may contain hop fragments etc from your last batch that may alter the flavour of your beer - I'm...

I'm having trouble with working out the kettle utilization - should I presume that its 100% for a 1hr boil? Could you guys recommend a site or some equations as I've noticed that there are a few different approaches. thanks Matt

Yeast can reproduce both sexually and a-sexually. When they reproduce they bud off exact copies of themselves in a-sexual reproduction. Two of these cells can however fuse together or "mate" as part of sexual reproduction to produce a heterozygous form (with two copies of each chromosome- these...

Hi y'all I only got back into brewing a couple of weeks ago after a somewhat 8yr hiatus (is that how you guys spell it?) Just finished my Microbiology Degree at Warwick University UK and I remembered when I made some Lager from a canned kit back when I was about 14yrs old......... it was...

Fundamentally as long as its in a sealed container and the co2 pressure has been allowed to build up - this is your effective preservation. Anaerobic bacterium that could grow in these conditions are rare around the home and the only obvious source of them would be if you got some earth or dirt...

Here's a tip - if you A) go blind or B) start seeing things that aren't there its potent and you've probably drunk too much :)

I have a similar situation with some "Fermentis Safale s-04" a dry ale yeast. At first pitch it got going on fermentation very quickly. I have since kept back the kreusen and stored it in the fridge for one week. The yeast is healthy but it has the consistency of peanut butter and clumps...