yeast

After using a couple of different liquid yeasts for the first time, I decided that since they cost $6.50 a pop, that it'd be the most economical to wash the yeasts for re-use. And being retired, I can't afford to spend a whole lot on the needed equipment to do so. Enter Giant Eagle and BP. They...

I've seen several articles on this site about the proper way to slant yeast but haven't found one that shows the process of streaking yeast onto a plate and selecting individual colonies. This is the method I use. It's not flawless and it certainly has room for improvement but it's cheap and...

Freezing Starter-Sized Samples of Yeast for Long-Term Storage Written by Brewitt with contributions from HBT members WHAT: The purpose of this article is to summarize what has been learned about freezing yeast by a number of contributors to the thread "Do you know how to make a yeast starter...

I began washing and harvesting my own yeast about a year ago. I got excited and harvested 4 jars from 4 batches in the first month, leaving me with 16 jars of 4 different yeasts. Since I usually brew twice per month, I had a ton of yeast just sitting in my fridge. After using some of this stored...

In the simplest of terms, beer fermentation consists of yeast converting simple sugars into alcohol. There are versions of this process happening all over the world, to all sorts of sugars, by innumerable strains of yeast. What this means for you, is that your local homebrew shop isn't the only...

Yeast rinsing has been covered countless times inpodcasts, YouTube videos, and a number of websites. I have been rinsing yeast with very good success for several years. I seem to follow the same practices as shown in all of the above outlets. Over the last year, I have started to switch out my...

I captured yeast from my new chronical, put it on the fridge, now do I just pour off the beer and dump the rest into my new batch or do I separate the yeast further? (Everything was sanitized prior to capturing the yeast.)

Hey everyone! I’m really new to home brewing: I’ve brewed twice with others and I just set my first solo batch in the basement to ferment 3 days ago. Two more days til I add the dry hops! I want to start by acknowledging the mistakes I made when I was left responsible for the other batches and...

what could cause super slow & steady fermentation? after 9 days I dropped from 1.064 to only 1.030. it's not stuck, just slow. what are the typical causes for this?

Hi I am just about to pitch the yeast in my first NEIPA batch. I brew 2.5gal batches and the recipe (5 gal) calls for a whole package of wyeast london ale III. So should i just pitch half the packet or is there no harm in using it all? Cheers

I think I may have oversanitized my bottles, Almost no sediment/ carbonation after a week and half in ideal conditions. For reference, I made a Pils at 4.7% which fermented normally, I primed with 3/4 cup Sugar for a 5 gallon batch netting 55 bottles. My plan to fix this is to mix a new packet...

Brewing a small batch tomorrow and won’t need the the whole package of liquid yeast can I save it and keep it in the fridge for my next batch? How would I make a slurry? What would the steps be?

Hi I have made a Coopers Lager kit and it has been bottled for over 8 weeks or so now. Sometimes the beer is perfect from this batch and has a very good head (lasting over 10 or so minutes) and not loads of fizz and doesn't taste yeasty. But most of the time there is a lot of fizz, fizzy head...

Hi all! First off let me say that I hope everyone is staying safe out there in this crazy world we are living in now... I am a bit of a germaphobe myself. It kinda makes this whole Covid-19 thing a bit more interesting... It has been a while since I have had a chance to make any beer! I just...

Anyone looking for a cool project while staying home? I did a podcast with Bryan Heit of Sui Generis Brewing about making your home yeast lab. You would be surprised how most of what you need you already have and can get started yeast wrangling...

Hi All - I have a question about floculating yeast. I was reading Palmer's book, which suggests decreasing the temperature 2 degrees per day following the diacetyl rest until 10 degrees below fermentation temperature to avoid thermal shock of the yeast. My question is whether this is only...

Think I might have overpitched my last batch which is now riddled with a flavor I believe to be diacetyl. Made a 2 L starter with WLP001 dated best by 17 MAY 20 around 15 MAR and used a stir plate. Didn't get as much yeast at the bottom of my flask as I normally see and didn't end up brewing...

Hey all. Still kinda new to yeast harvesting, starters, etc. (Can't believe i waited this long!! Such a money saver!!) Anyways... i got a big 'ole 5L flask coming soon. Here's my question: Can i start with a fresh pack of yeast (say, Imperial which is my go-to) and immediatley make a large 5L...

Hi So this might be a rookie question My first batch of beer just finished (i think) fermenting last sunday after which i bottled it with sugar for bottle conditioning. The recipe told me to leave beer at room temperature for 2 days and then move to a cooler place. Out of curiosity i tried one...

I've been fermenting Imperial Stout for two weeks. But something urgent has come up and I have to let this go for two months. Is this going to ruin the beer?