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So my son has a science project due. The project has to be an experiement and not a demonstration. Demonstration would be easy like, see how resistence works in a POT. I was wondering, what I could do with Yeast or a hydromenter. He has to ask a question and then make a hypothesis. For...

One question please. In making the starter, I use malt extract, yeast and water. Those are the same ingredients in making beer. So would you not be creating the same off flavors during this time as you would if you just let the yeast create itself in the brew? Also, you are risking infection...

I dont understand the answer either. This is what I read: A starter provides a higher yeast cell count which means fewer byproducts or off flavors from the reproduction stage, and you pitch while the yeast are at their most active so the fermentation begins more quickly. This answer does not...

I made my first wine. (after about a dozen beers). Because I did a deep red wine, I could not tell when transferring and bottling that there was quite a bit of yeast still in the bottling bucket. Now that things have settled 2 months in the bottles, I can see some yeast sentiment covering the...

I have never brewed white wine before. So I just bought a kit of Selection Estate Sonoma Dry Creek Valley Chardonnay. Which is expensive as it is considered one of the best kits. After mixing the Bentonite with water, as instructed, I poured the juice in the glass carboy and it is the color...

If I fill bottles from a keg and cap them, how long will they last? I wonder if anyone has a method to allow them to last a longer time. I am talking 6 months in a bottle after coming from a keg. But knowing oxygen will be there, I cannot think of anyway this will work. I do not want to...

Sweet! That helps me understand better. Thanks again for all the replies. I will shake the carboy a bit without eruption and add a little more nutrients. (light amount of nutrients cause they smell funny to me)

I never use a starter for Beer. Just the activator packs as they say on the instructions that it is enough yeast to pitch. Thank you for taking the time to reply. I feel better knowing your answers. I will leave it to ferment a few weeks.

I brew beer. Only 11th batch of beer. But decided to try a mead. 1st mead ever. I used 15 lbs of honey and mixed with boiling water. Then added some yeast nutrients and energizers. 5 gallon batch. Got the liquid down to 74 degrees. Then pitched Wyeast Dry Mead yeast. The activator...

It is getting Hot. I want to make a mead this week. But I wont bother if fermentation at 70 degrees is going to cause off flavors. What is the right Fermentation Temp for making a good mead? I will be using Dry Mean Yeast by Wyeast. They say 55 to 75 Degree F. But that does not...

Sweet! I mean not sweet but Awesome! Thanks for the information.

I brew beer and want to do a mead for fun and variety. If I start with 16 lbs of honey for 5 gallons. And no other sugars. What attenuation should i expect using Wyeast 4632. They say Attenuation NA. Gee that is helpful. I wonder why they say that? Best choice for dry mead. Used...

Cool. Chill it first. Then travel keeping it cool. Let sit in fridge at new location a few days. Good deal.

I use liquid for the flavor. And I never save it. I just buy another package of 100 Billion cell yeast from Wyeast or sometimes White labs. I can afford the 8 bucks it costs. It is not about the money or re use. I used dry yeast for a few batches and they all tasted the same almost. Yes...

I have to drive about 12 hours across country. I wanted to bring beer with me. I bottle carbonate so there is sentiment at the bottom of the bottles. I can keep the beers cool on ice. But what about bumbs and vibration from the drive? Does this kick up the sentiment? How long before...

All this talk about US 05 yeast and no starters needed. I use liquid yeast cause it is one more thing to experiment with in making a new flavored beer. For example, I cannot duplicate the British ale Yeast II flavor from dry yeast. But the question is, why the heck does Wyeast and White...

There could be some of the tolerance factor in there. But most of these yeast strains have a tolerance of more than 8% and most of us are not making beer at 8% ABV as a base.

If you are carbonating with priming sugar in the bottle, you would need to take the yeast attenuation into consideration. Think about a 70% attenuation type yeast. And then an 80% attenuation type yeast. WLP002 has 63 to 70%. While WLP007 Has 70 to 80%. Both about the same in flavor...

OK, good logical argument on the first post. And understood on the 2nd. What is a long primary? 3 weeks good for most beers? (I know all beers are different but what is a good long first to help eliminate need for a 2ndary?)

So what is the point of 2ndary bulk conditioning other than simply clarification? Cause I get clear beers in 1 week in the 2ndary.