Hankins2010
Active Member
I had brewed several batches of beers with mixed results before I started messing with Meads and high gravity beers and began reading more into yeasts and I discovered something that's improved my fermentation's greatly. I was cooking my wort ,cooling it then just dumping it into my carboy . That was my mistake . Yeast is a living thing ,It uses oxygen . My beginning wort was virtually devoid of it . I use a sanitized whisk to whip oxygen into my wort before putting it in a carboy and pitching my yeast. I have never had a problem since . Aerate that wort real well and you will have far less or no crashed beers.I did a beer a few years ago with the yeast pack from a can kit that was 2 to 3years old . It blew the stopper out within 8 hours . It ended up tasting great though.
