The only thing I'd add to saving yeast is use a Grolsch or similar flip-top bottle if you have them. You have to burp them on occasion and these work much better than prying up your cap. If you re-use your yeast (I go 2 generations after the purchase) your $6 or £5 will net you 6-9 batches back at you.DeRoux's Broux said:
DeRoux's Broux said:
I have looked at that chart a number of times and while it's good, there is alot of info on it that just isn't so. For instance, how can WLP 002 be both Fullers and Youngs yeast? or comparable to both 1968 and 1318, these are NOT the same strain, they do not give the same result in a beer. There are other things on that chart that aren't accurate. If you use the charts, just keep in mind that these are guesses at the the source of origin of said strain, but not all are accurate and you still need to use your experience in making decisions for your brews.The Conrad said:for starters, ive NEVER used dry yeast, and i never will (call me a snob if you must) But my experiences with White Labs and Wyeast have been very different.
1. my beers with White Labs have always been much cleaner tasting with less "yeast bite" than my beers with Wyeast (same size starters made from both sometimes, sometims just pitch both directly)
2. Odd observation, but i feel like Wyeast gets plugged more in the Hombrew community and in Homebrewing Books such as Clone Brews and Beer Captured. To remedy this, i did a little search and came up with a website that makes the WhiteLabs vs. Wyeast Comparison Chart. it gives character of strains, orgins, and which Whitelabs to use in place of a given Wyeast strain... GO WHITELABS.
*here is that site, i hope you guys get as much out of it as i did... really opened my eyes and made me a happy man:
3. My all time favorite yeast is WhiteLabs 500... one DAMN FINE belgian yeast... jeez this is good stuff.
BitterRat said:I For instance, how can WLP 002 be both Fullers and Youngs yeast? or comparable to both 1968 and 1318, these are NOT the same strain, they do not give the same result in a beer.
Alas, I wish it were as simple here as there. We don't exactly have local breweries in most places. Yes, there is a Miller brewery close to me but I would not want to brew a lager similar to theirs. The same goes for the closest micro brewery to me Big Bucks, I'm not particulary fond of the beers they brew, I can do better using brewery specific ale yeasts for the styles I like. I do love Scottish Ales, Brittish Bitters (especially Green King), and German Dopple Bocks and Marzen. I'll just use the appropriate yeast and keep refinining my recipe's till I achieve perfection.Marcale said:Hi
I am surprised that none of you get yeast from your local breweries. I get mine from Woodfords who make great British Ales. For £0.75 ($1) I get more fresh yeast (direct from their fermentation vat) than I need for a 25L batch. I usually get the same day as I am brewing and pitch straight away. It starts very quickly, and when it has done its job, I skim off the clean stuff into a sterile wide mouthed bottle and store in fridge. I usually share/give this with a friend, who in return, gives me his skim. After about 5 to 7 brews we discard and get new.
If I use the yeast from the fridge, I use a starter that is made from a 500ml of wort that I took from an earlier batch and froze. I add a table spoon of brown sugar and boil, cool and aerate before using. Using these processes neither of us has had a slow starter nor bad brew and we always have some on tap.
No, it was the last vial when I got it a couple of months ago. They seem to be a little spotty on their reordering lately.DeRoux's Broux said:you ****tin' me???? where you at DeFalco's yesterday?????????
The jury is out on the ultimate way to make a Wyeast starter...DeRoux's Broux said:hey tony, i'm making a wee heavy next weekend and my HBS was out of White Lab's Edinburgh Ale yeast, so i had to get Wyeast Scotch Ale. i make starters and have never used the Wyeast before? do you smack it the day before you make your starter, or just early the same day?????
That's hilarious. Anybody remember sniglets...those made up words? I always remember 'snackmosphere', the puff of air you smell when you open a bag of snacks, and 'Cheetle', the orange residue left on your fingers after eating Cheetos!The happy mug said:I can relate it to the gunshot-like noise in your car when driving up the mountains when a bag of chips goes supernova and bursts, spreading dorito dust everywhere.
I live in the Denver area and I've always used Wyeast with no problems. My LHBS http://www.thebrewhut.com/ stocks a wide variety of Wyeast. I don't know where your HB guy gets his information but it isn't accurate.The happy mug said:I've never used Wyeast before, and I don't think I can.
Altitude is too high (mile high city). I asked the HB guy, and he said the altitude tends to make them pop, so they don't carry Wyeast.
I can relate it to the gunshot-like noise in your car when driving up the mountains when a bag of chips goes supernova and bursts, spreading dorito dust everywhere.
I'm thinking you've never visited Portland, OR, my friend. Something like 60 brewpubs, microbreweries and craft brewers in one widely grinning town! It's not hard to visit a new one every time I pass through, and I'm just across the Columbia. They don't call it Beervana for nothing!The Ecstatic Mug said:... I'm in Colorado. I think California is the only state with more breweries...
Just reuse your yeast - you can harvest it from the bottom of the primary fermenter. There are several threads on it if you do a search.Slappy5555 said:I've made a few batches so far, used both types of liquid yeast with excellent results. I just hate spending the money on it. I know, I know...I shouldn't be concerned. The problem is that I'm looking to start brewing some 50 gallon batches, so with that, I'd hate to add an extra $30 to the cost of my brew just for 5 packets of or vials of yeast.
We all know that the liquid yeast has better results than the dry, but I can buy packets of dry yeast for 55 cents for each 5 gallon batch. Is there a method where we can use dry yeast and have equilivent results as the liquid?
My future father in law is big into hard apple cider. They own an apple orchard here in Michigan, so with all that he does selling his hard cider, he'd love me to create a excellent apple beer. I made an Amber beer and added a gallon of apple cider to the last minute or so of the boil. I'll be trying my first Apple Amber beer tonight. If all goes well, the father in law wants to get his beer permit and start selling it. He has his wine license, sells alot of cider, so branching out to beer is the next step. Check out http://www.almarorchards.com/index_files/Page677.htm for information.alemonkey said:Just reuse your yeast - you can harvest it from the bottom of the primary fermenter. There are several threads on it if you do a search.
If you need a lot of yeast you can make a starter to step up the number of cells you're pitching.
You must have a lot of mooching friends if you're going to do 50 gallon batches.
there is a huge difference between brewer's yeast and baker's yeast. the latter will leave some strange flavors in your beer.vloraditch said:I'm just getting started in this, so if any one could point me inthe right direction I would sure appreciate it. Is there a difference between brewers yeast & regular yeast? Are they interchangeable?