yeast

Well I’m stumped. I’ve brewed lots of cider and never had any issues but this time… I juiced (not pressed) 4 gallons of apple juice and strained through cheese cloth. It still had between 1 and 2 inches of pulp settle out at the bottom of each 1 galling jug in my fridge. I put two campden tabs...

Hey Cider Gurus, Here for another deep dive into my thought process and to get your feedback. So I am looking to improve upon a graff I made a couple months back that turned out excellent, but a little too sweet (lip smacking) and low ABV (4.5%) Essentially, what I think happened, the...

So I’m new to cider brewing, basically brewing entirely. I’ve made one pomegranate mead/jet fuel and then tried a pineapple cider that turned out amazingly. Got hooked on cider making immediately and now I’m just focusing and playing with that. I currently have 3 batches going right now, a...

New seasonal yeast, about Mangosteeni: The newest member of our Imperialis (I-Series) yeast strain family was developed by isolating two unique strains, resulting in a hybrid that is an efficient and highly flavorful agent for fermentation. Imperial Yeast I10 Mangosteeni was excellent...

Hey everyone, I know this isn’t about cider but I can’t find a thread in seltzer. So, I’m sorry about that but hoping you can help. I’m making a 5 gal seltzer with Kveik Lutra and white lanes seltzer max yeast nutrients. After fermentation, I’ll be adding root beer extract, back sweetening...

Okay, so, I am making a hard root beer. I am going to use a regular root beer recipe and pitch my yeast like I would normally do with any other beer. Then I will allow it to ferment, and I will back sweeten with the appropriate amount of sugar for priming and xylitol for sweetness. My question...

I am on my first ever batch of beer and I had a concern about yeast. I used active dry yeast (saccharomyces cerevisiae) which is a top-fermenting yeast, but as the fermentation started, it looks like a bottom fermenting reaction. There’s about 1/8 to 1/4 inch of sediment on the bottom and no...

In moving to Philly, I’m working on getting familiar with the general water profile (which is generally on the harder side), but have noticed on my last two beers, the PH (post boil and into ferm) of 5.2, drops substantially after day 1 (which make sense), but then continues to drop a good deal...

Hi, I am using American East Coast Ale Yeast and it says to leave it out at room temperature a few hours before I use it. I also see they show directions for rehydration procedure on the back of the package. Right now its pretty solid as its been in the fridge for a while. Do I need to...

Hi, I accidentally bought fermented apple juice instead of apple juice. The seller said fresh apple juice was closed in a barrel and fermented organically. Gravity is still high - 1.055 and I saw ciders in store with fermented apple juice in components. Can I create cider from it? I tried to...

I have been reading and studying about yeast fermentation temperatures. I am a little confused and have a couple of questions. Let's use Kveik Voss as an example. The packaging says temp range, 77-104f and optimal 95-104f. Does this mean that it is better to ferment in the optimal range? The...

So I am a bit confused on the matter. Let me explain my situation: I am brewing my first batch of mead in a 25L brewing bucket. The ratio of mead to water is about 1:3. That's all there is, just water and honey with yeast and yeast nutrients. I added yeast nutrients, stirred, then added the...

Hi everyone! I was researching some time ago about saison dry yeasts and many homebrewers swear that M29 is Belle Saison or BE-134 repackaged. So I give it a try, bought one package of each and put to test. A lot of discussion about it here: Dry yeasts identified - your opinions please! The...

I am pretty low tech but I am very curious about making a house yeast mix. If I make a yeast starter with 3 different yeasts and use the slurry to make more and more starters, would this create a unique flavor over time? If I just leave the starter constantly going in my fridge then wouldn’t...

Hi, I added in my wort and topped it to 25l (I had to add ice cubes and wrap a wet towel around the fermenter to cool it down before adding the yeast) I had the lid open for about 5 hours as I let it cool down before adding the yeast at the correct temperature. Is this okay to do? Will it...

Hey all, this is my first time making cider. I accidentally ended up shaking the juice (cider) after adding the yeast on top. Is this bad? Will it just take extra time now? Not totally sure so I just want to make sure!

Hey everyone, we created guides on how to culture yeast! The videos cover yeast harvesting, rinsing and culturing. If you have any questions or feedback for future videos would love to hear them. Also, if there are any other topic areas you would like us to cover, please tell us! Cheers.

So I'm trying to stabilize my cider and I've read that some people use just potassium sorbate and other use potassium metabisulfite added in. I called a local shop and he mentioned that the sulfites help keep away mold from the brew. Would like to know which is the better route for a stabilized...

I’m planning on doing a batch of hard cider with unpasteurized apple cider from a local farm. So far the only batch that I have done has been with pasteurized apple juice and yeast. Do you need to add yeast to something that is unpasteurized?

Hello everyone! If you're an homebrewer, you have probably participated once to a homebrew competition or you're currently thinking to do it, it's a good way for our community to collect feedbacks about our last brews and to have an impartial judgement. But do you really know how your beers are...