yeast

So I recently started the process of making my first mead, it’s a cherry mead and I did a bit of research before starting. When I got to the adding yeast step I used some beer yeast that I got in a home brewing starter set, as well as yeast nutrient. I let it sit there for about four days and at...

Hello homebrewers! What is your next brew on the line? If you want to experiment with our SafAle™ BE-256 yeast strain we have a good deal for you! This week only (February 21st to February 27th), our friends from Northern Brewer are offering 25% discount on SafAle™ BE-256 11.5grs sachets. An...

So, little history, I have done some biab partial mash brews in the past. I also have a used brew demon kit and Mr beer kit laying around. Anyways, I have been cleaning out the garage and am looking into getting back into brewing, likely with an electric kettle such as brewzilla. Playing with...

Hello all, I am planning to buy some wine yeast (Saccharomyces cerevisiae) from my local Amazon store and prepare an alcoholic ginger ale. I plan to use some grated ginger, one lemon, 1 kg (2.2 lb) of white cane sugar (sucrose) and 5 liters of water. I was wondering if someone could give me...

Hey yeast experts, I am curious is there a limit to how many times one can repitch yeast at the homebrew level? I know commercial breweries have "house cultures" that they reuse. Do they just grow the yeast up after each brew and repitch indefinitely? Or do they have to order fresh batches from...

Hi guys, A quick question for you. Let's assume that generation 0 is the initial generation of a fresh yeast package. If I do a two-step starter and then harvest some yeast, is the yeast harvested generation 1 or generation 2 yeast? Thanks, PL

I found a 9 year old Lalvin EC-1118 yeast packet in with some of my old brewing equipment and it got me thinkin' about it's potential viability after all of these years stored in a box with random bottling equipment. After a dquick online search 95% of the commentary I came across presented as...

Hi All, First ever post here. I brewed a Winter Spiced Ale yesterday and used Wyeast 1028. It has been 24 hours and I have no signs of active fermentation. Should I repitch? A couple things to note: My OG was 1.080, and I pitched at about 74F, and have had it sitting at 67F since initial yeast...

Hi all! First time poster, long time lurker. I've been making ciders this past year and am around 5/6 batches in. I was trying to start another batch last night with EC-1118 (one packet for a 1 gallon batch) and some really good local, farm-fresh apple cider. However, when I checked on it this...

This is my first batch ever. I used a storebought, pasteurized, 100 percent juice with a wild yeast starter I made from storebought apple juice and organic berries. A few days into fermentation I noticed stuff growing on top that smelled like yeast. What is it? My cider doesn't smell bad, it...

Hello, good day. First timer here with brewing and in the forum. I'm making a hefeweizen beer which has been fermenting for 16 days. I'm fermenting 10 liters (2.5g) in a plastic 20l (5g) carboy. I know it's not the best, but it's what i had at hand. So far the beer looks fine and through the...

Hello everyone! I'm new to yeast banking and for the first time I tried freezing yeast. I made a starter, used sterilized equipment and 25% glycol solution. I did not freez in alcohol, though. I used a thermobag and freezing took more than 4 days. Yet one of the vials froze in some weird...

I'm going to start my second batch of cider in a few weeks and I'm curious to try a different yeast than I did last year. Before I used a cider yeast. What is a yeast that would be good for sweetness and apple flavor? And is something that is easy to work with for beginners? I've read about...

Hi people, my name is Josef and I'm new to the group. Although winemaking is a super interesting subject until now I haven't practically made wine from scratch. I have a question regarding making ready-made and bottled mulled wine. I bought ready-made full-bodied wine and the plan is to peel...

In the last 3 years, I've had a really significant jump in the quality of my beers, and I've attributed it primarily to great yeast health and viability. As the saying goes, brewers make wort, yeast make beer. There's a crazy amount of information out there about yeast health and starters, and...

I’m having issues with my cider bottles carbing. I used fresh grolsch flip top bottles and one plastic coke bottle (w/hot glue) to gauge the average pressure. After 10 days the coke bottle had not firmed up. I popped one of the glass bottles and it’s flat. It’s darn good and strong, but I prefer...

Hello everyone, I am wondering if there is any benefit from blending two yeast strains together. A little background, I am making a Kentucky Common as well as just experimenting with yeast. I’m following a recipe with everything except the yeast, which calls for US-05. I was curious if I could...

HBT Community, I have experienced a weird anomaly while monitoring the temperature of my lager fermentation. White Labs German Lager Yeast WLP830. I have been monitoring the wort/fermenting beer temperature periodically, while also continuously monitoring the ambient fridge temperature through...

Dear HBT community, This is my first post and of course it is a problem related to brewing! I am currently fermenting a Marzen beer for my Oktoberfest party and started performing my diacetyl rest for the WLP830 strain White Labs German Lager Yeast I used. Sadly I had to start my diacetyl rest...

TLDR: Could I use the trub from the bottom of carbonated beer bottles to restart a stalled fermentation in another batch? (Instead of racking on top of a yeast cake, which I don't currently have). Hey! I recently brewed 5L of stout (OG:1.089, Yeast:S-04), and after two weeks fermentation should...