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I was poking around the Internet and happened to take a look at the Fermentis site. It appears they now have four cider yeasts instead of just one (SafCider). They call them SafCider AB-1, SafCider AC-4. SafCider AS-2, and SafCider TF-6. I think what they now call AB-1 is the one they...

I had read that the non sulfide yeast can be a little bland. But the manufacturer makes a variety of these yeasts. I'd like to try them all but I can't justify getting a 500 gram brick of yeast when I make one to two gallon batches. Lalleman/Lavlin has at least two strains that are supposedly...

I did add yeast nutrient, as per the suggestion of the manufacturer. Just because it doesn't produce rhino farts doesn't mean it can go without nutrients. I'm starting to think my issues with h2s are mostly the fault of my own process. It happens too often and with too many different yeasts...

I picked some up some of this stuff online at some place called The Beverage People. It's made by a company called Renaissance Yeast, Fresco's claim to fame is that it doesn't ever produce hydrogen sulfide. Also known as h2s, rhino farts, rotten egg aroma, etc. I've used it in two batches so...

Finally racked this thing to secondary. I'm going to chill it and use polyclar in the hopes of clearing it. It's very hazy at room temperature. I also finally got some Sterling hops so I think I will try making another batch of this style of beer. It would seem the recipes are basically a...

I was able to snag some new yeasts which I am going to try and I can post the results here if people like. Lallemand M2 and Renaissance Yeast Fresco. The Fresco is supposed to be incapable of creating the rotten egg sulfur/H2S. Hydrogen sulfide has been the bane of my cider making existence...

You could throw in a small amount of sugar (say, a tablespoon or so) to restart fermentation and produce a little CO2 to try and purge the headspace. The amount of lees and yeast produced should be minimal, as would the increase in gravity.

Now I wish I had used K97. I have some on hand (I mostly use dry yeast because dry yeast is easier to portion out for the one gallon batches I brew). I used K97 in a kolsch and I quite liked the slight fruit flavor it left. Which I read later is probably considered a flaw. But I liked it so...

I used the search function and couldn't find a thread regarding someone brewing a grodziskie. I found a recipe for Andrew's Grodziskie in the AHA recipe database. I am planning to brew it. I've done a little Internet research and two potential issues come to mind: Hops and clarity. The...

I got around to brewing this. Fantastic stuff. I usually like porters/stouts and IPAs. But this was just an all around really good beer. Good flavor, good head, easy to do. Just enough hop flavor to make it interesting but not so much as to turn it into a pale ale. I bought centennial and...

Hurrah! I found some bread yeast at the store. I am still going to try propagating some of the bread yeast. I tried with a "rapid rise" (instant) yeast and it didn't seem to work very well. I think I may have hit the yeast's alcohol tolerance and killed it. I'm going to try again with an...

It is rising so slowly I've decided to let it rise/rest overnight. Then shape it into a loaf and do the final rise in the morning. I have some hopes I can propagate the last envelope of bread yeast and use that until the stores re-stock with yeast. Funny how you take the availability of...

It seems to be working. I created a bread sponge after rehydrating some Premier Cuvee and Premier Classique in sugar water. The sponge did okay so I incorporated it into some French bread. The bread is rising, albeit very slowly. I'm not sure how warm to let the dough get lest I murder the...

I could get a pound of bread yeast on Amazon but it's fifty bucks and I'll never use a pound of bread yeast. I'm making bread primarily out of boredom and to create treats for my parents (whom I live with). But I also think it might be good to be able to make bread just in case we have to...

Thank you for the responses. I'll give it a whirl. I am concerned about the hop flavor coming through into the bread. I have a few packets of Red Star wine yeast that I'm not planning to use anytime soon. And those packets are cheap. Could I simply use one of those? I was thinking about...

None of the local stores have bread yeast. It, along with the flour, have been cleaned out of store shelves. I eventually found flour but bread yeast cannot be had for love or money. However, I have plenty of brewing yeast on hand. Will that work for making bread? Using a packet of US-05...

You're fine. The virus needs a mammalian/human host to survive. Even if there are virus particles in the bottle they will croak after a few days. And I imagine a beer bottle is a pretty harsh environment for a virus. Alcohol and acidity. If you want to make stuff to give to people beer is...

Do you think it will simply age out of yours? H2S is becoming the bane of my existence. It's happening a lot and it isn't going away. The weather has been warming up here. And so the hallway where my ciders are fermenting is no longer around 63-64 degrees F. It's more like 68F now. I...

My 58W3 batch is running now. But it started putting out rhino farts yesterday. I think it ran out of nitrogen. I gave it fermaid O and fermaid K at the start so I wasn't expecting that. I gave it some DAP and stirred and it isn't putting out hydrogen sulfide anymore, though that which was...

I'm thinking of brewing a Russian imperial stout. I got the recipe from Brewing Classic Styles. I am using Bru'n Water and the Black Balanced profile. But I'm having a hard time hitting the pH and mineral numbers. The grist is so acidic that it requires a lot of adjustment. I tried raising...