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  1. DrGarbonzo

    Infection pics!

    Hey, just posting some cool/ nasty photos of a recent infection in a witbier I brewed about 6 weeks ago. While I really wanted to just put it in the basement for 6 months and see, I tasted it on two separate occasions and it was pretty awful, and then the large amount of top layer growth...
  2. Trey Ark

    Yeast was robust, overflowed.

    I am making cider and the yeast blew the airlock off over the first night. I siphoned some out and put it back together and took the cap off my S shaped airlock. It seemed to then have a great, fast speed of fermenting. A day or two later I decided to add some pectic enzyme to clear it up. Now...
  3. V

    Acceptable Amount of Alcohol Taste

    Recently did a DIPA which is young, only about 2 weeks old that came out to 8.5%. For my NEIPA style beers I usually keg pretty early about 10 days (gravity reading stable for 3 days in a row) then dry hop in the keg for a 1 1/2 weeks before serving and they usually are gone within 1-2 weeks...
  4. S

    Scaling up a yeast starter

    Apologies if this is somewhere else in this forum ; Anyone make 5 gal of 1.04 OG wort from DME and pitch their starter into it in order to grow a large quantity of yeast? Basically, I'd like to gather a large quantity of a strain so that I don't have to overgrow my starter and save some yeast...
  5. DrGarbonzo

    yeast smell stuck in nose? anyone else experience this

    Anyone ever get a particularly pungent yeast strain smell "stuck" in their nose/ mouth? I smelled my starter of wild yeast harvest starter yesterday and then when I smelled two different carboys and drank a separate beer, all of them smelled like the pungent starter! It was strange enough that...
  6. Ashley Wilson

    Am I worrying too early about low fermentation activity in my mead?

    So I'm brand new to brewing but my goal is simplicity. This is probably going to sound noob as hell, but that's why I'm learning... :) I made a mead using 3 lbs of honey, spring water, and Nottingham ale yeast with some mulling spices and orange peels, cloves, allspice berries, a cinnamon...
  7. snarf7

    Pitched WLP800 but zero activity

    First time trying this yeast, WLP800 is their (Pilsner Lager Yeast). I pitched two full bags of it into 5gal of well aerated wort at 68F, then put it in the basement (62F). It recommends waiting for activity (they say 5-15 hrs) and then drop it to target temp (55F). But it's 24 hrs and not even...
  8. B

    How do I ferment warm when using kveik yeast?

    Hi HBT! I am quite interested in trying out kveik yeast. It seems to be all the rage. I've read that you should ferment them warm (18 C and up to 39 C or so). My question is this: Normally we want to keep the temperature of the fermentation vessel down - for this I have a temperature controlled...
  9. DrGarbonzo

    Bottle dregs yeast harvest - success -Unibroue; Allagash

    While there appears to be some debate about the quality of Unibroue bottle fermented yeast dregs*, I had a successful fermentation using dregs from 4 or 5 bottles of their variety 6 pack (Maudite, Blanche, Trois Pistoles, Fin du Monde, others). While it did not end up with Belgian fruity...
  10. BilbomelBaggins

    Cause for concern?

    47F1E784-B3BE-4037-AE14-5CA8EDBB01AC by BilbomelBaggins posted May 20, 2019 at 3:45 PM Is it just yeast? This was racked into this 1-gal carboy about a week ago. My first batch so wasn’t sure if this is normal. Full disclosure: as it is my first batch, I misunderstood the use of campden...
  11. Gregory T

    just received old yeast

    I just received 2 packs of WLP500 from MoreBeer. both were manufactured 12/19/18 I am brewing a Tripel O.G. 1078, 5.5 gallons. I prefer a 1.25 pitch rate as I'm doing a series of Tripels and pitch rate is a part of that. The calculators on viability go from 31% to .4% Ironically MoreBeer's...
  12. T

    2.75 gallon batches - Yeast pitch advise??

    I have 2.75 gallons going into the fermenter for a final volume of 2.5 gallons in the keg. I have brewed two batches on this new little system I have and both times my wort has just tasted kinda "off". Both batches have been around 1.050-1.060 gravity and I have pitched 5 gallon yeast packs in...
  13. K

    pasteurization sediment

    So I filled my sweet cider in the bottles and started pasteurizing so that I would kill the yeast and stop fermentation. I gradually increase the water temperature untill i reach water of about 160F and the cider has a temp of about 152F. I was pasteurizing the sweet cider bottles in a 160F...
  14. TrevHTX

    Using Washed Yeast for Future Batches

    I have just recently washed yeast from a batch of Cream Ale that has finished it's fermentation period. I used approximately 1 gallon of water to wash the yeast, and have poured it off into 2 containers which are currently sitting in my fridge. I know that the yeast multiples during the...
  15. beervoid

    WLP4000 vs WLP095 "Vermont yeast"

    Hey everyone i'm looking for some feedback from people who have used both Yeast Bay Wlp4000 - Vermont Ale and White Labs WLP095 - Burlington Ale Yeast How would you describe the differences? WLP4000 is difficult to obtain for me so I'm trying to find out if it's worth the effort. cheers
  16. K

    Pasteurizing Before Kegging

    How can I make sure all of the yeast in my homebrew is dead? My idea is to boil the beer in the kettle after two weeks of fermentation, let it cool, then keg and carbonate with CO2. Will this work? Will it ruin the beer?
  17. Iowa Brewer

    The Iron-Man of Yeast!

    Hey all, Funny story to share, and maybe it's more common that I think. Made a witbier Saturday with a low post-mash gravity, so I added 1 lb. of DME and ended with a spot-on target OG of 1.04. Decanted my 1L yeast starter, pitched, and popped the 6gal of wort in the fermenter and went on with...
  18. C

    First Time Brewing from Scratch, think I got everything down except super confused about yeast

    Hello everyone, first time (extract) brewer here so be gentle please haha. I have spent the past month getting every little bit of science down for a high gravity blueberry ale (5 gallon batch) I've wanted to make, I am ready to brew on wednesday but I'm still honestly having trouble...
  19. K

    getting rid of the smell in a smart way

    I'll start from the beginning. I have a conical tank and a brite tank. Both have been sanitized to perfection. Transferred unpasteurized apple juice to the conical tank, added around 80g of K-meta to my 800 liter juice, a few hours later added the required DAP. Next day, pitched Safale S-04...
  20. DrGarbonzo

    Left starter for two days - still good?

    Hi all, I was ready to brew this week and made a starter Monday night to brew with the next day. Then I forgot about it until Wednesday night, woops! I put it in the fridge Wednesday and plan to decant tonight - anything wrong with using a starter left out for ~48 hrs? My gut instinct is that...
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