yeast

Hey all, HBT newbie here so apologies if I'm posting in the wrong board. Ive began studying brewing recently and I keep running into nitrogen and how it's important for yeast to grow. Correct me if I'm wrong but as far as I think I know already during proteolysis proteins break down into...

hello, guys, this is my first time here and I have a question? I have a 5 gallon batch of cider working and I used a red star premier blanc champagne yeast it's still bubbling and is coming to its end. I know it's going to be very dry and I'm not sure how to go about priming for carbonation with...

Hello, I have a question about which of your stored yeasts you use: If a mother yeast makes 3 Mason Jars of repitchable yeast, and I use each jar at least 2 more times, would you suggest I follow pattern (A) or (B) below as I brew subsequent batches? (A) Date today...

Edit: disregard this thread. I just plugged my actual batch numbers into a recipe calculator and they were pretty much spot on, so questions answered. Insert sheepish grin here. Cheers! So I brewed a batch of "Pale Ale" about 10 days ago using Hornindal Kveik from Omega. It's my first time...

I'm gonna be that guy and ask you guys how much of this you think is yeast. I am usually pretty good at telling but this one has me a bit confused. WLP0013 London Ale - after a brew I decanted as much yeast slurry off of the trub as I could. Had it in my fridge for a few weeks, but it was going...

So I am new to making hard cider. I started two months ago and I’ve made one batch since that time. I have another going as of now. The batch I’m working on had a OG of 1.080 and I just measured and it’s at 1.034. I know it’s supposed to be done when it hits 1.000 but how much longer should I be...

I know, I know - you can't rush good beer. Unless you over commit for a Halloween party.... I brewed a DIPA using K-97 last night for it to be ready to serve in 10 days. Yikes right? Usually for these NEIPA / DIPAs I don't sweat that time frame in a pinch (obviously more time is better). I can...

I'm making yeast startrs using a stir plate. My starter wort has an OG of 1.040. I'm growing up a yeast sample that has few viable cells in it (liquid yeast and fermenter sludge several months old, sediment harvested from a bottle, etc.) What is better in this case: starting with a small...

This yeast has a special place in my heart and I wanted to share my experiences with it. I have a "Flag Ship" beer (NEIPA) that I feel has only become this way because of the yeast. EVERY TIME I use it, I can count on it to get started within hours and finish within 3 days (I let it sit for a...

Hi there, I'm making a concord grape wine and I never took an initial reading of my ABV or SG or anything, I put the yeast in about 24hrs ago and just realized I never added sugar to adjust the potential ABV. Currently it's at 10 Brix and I'd like to get it to 21.5. Is it too late to add sugar...

Hi gang. Normally I make a starter on a stir plate and then I pitch the entire starter into the wort. I am making a lager that BeerSmith tells me will need a 4L starter. I would rather just pitch the yeast off of the starter rather than the entire starter. This is due to me not wanting that...

https://www.experimentalbrew.com/podcast/episode-102-hood-river-beers We're not done with Hop & Brew School just yet because as Denny headed home from Yakima, he stopped in the beer rich river city of Hood River. While there he sat down with Brian Perkey of Lallemand to talk about his long...

For a variety of reasons (hubris, a few beers and more curiosity than is good for me) I have taken it upon myself to try and work out what's really in those packets of Mangrove Jack's, Muntons, Morgans and other dry yeasts. What set me off was the fact that I have learned that Brewcraft...

Hi all Might be a stupid question thread but what better way to make my first post on this forum. I’m on my second brew, a partial mash that I’m calling a coconut latte stout... as it’s a breakfast stout heavy in chocolate and coffee which has had some coconut milk powder in with the lactose...

i have this cider I am brewing, it’s peaches I juiced from my trees, I also added pectin enzyme to clear it a little and it’s 1 gallon it’s been sitting for 1 week and I am seeing this. Still smells good I am wondering if I should be worried. Thanks in advance

Hello, friends! Here I'm again. I'm a newbie in the yeast banking. Besides yeast slurry and dry kveik, I have no experience with another forms to mantain a yeast bank. For reasons of storage space and time, I've chosed use a frozen stock. I'm following the instructions from this post...

Hello there, First time wine brewer here. I have a weird situation and couldn't find any explanation on the net. The problem is when I place the airlock, it starts bubbling approximately in 1 hour. It keeps bubbling for 3-5 hours. Then it stops, water in the airlock stays at the same levels on...

Hi, I'm planning my first brew, but unfortunately I stored White Labs WLP001 at 73F for a day and a half before putting it in the fridge. So the question now is if I can still use the yeast, or if it's dead. How fragile is it? Thank you!

Lately I've noticed that my ales don't clear up like they used too. I can use gelatin in the keg, but sometimes they still have a very slight haze. My process has not changed, but I do pitch from slurry, and I'm thinking it is time to replace some of my yeasts. I leave my ales in primary for...

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