Apr 20, 2010 · Okay all, looking for some feedback! I realized over the past couple of years there have been a number of new yeast labs popping up with offerings to homebrewers. Many of the current …

Aug 18, 2024 · The yeast should be incubated for about 24-36 hours, under continuous or periodic agitation, and your starter culture will be ready! But what about yeast storage, as mentioned earlier? …

Feb 16, 2012 · Brew 2.5 gallon batch, throw in the yeast. Save the yeast cake in a quart jar, use about half in the next batch and reserve some of the wort to go back in the jar. Next batch. again pitch …

May 27, 2008 · Well without special preparation yeast don't survive freezing too well, plus you can't really pitch yeast onto a block of ice and expect anything. So I suppose you could pitch yeast into 34 …

Dec 31, 2012 · Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast. The numbers I gave come from …

Jun 6, 2007 · Does anyone know of a resource similar to this yeast comparison chart, but for dry yeast? That is, what are the equivalent strains of White Labs and Wyeast...

This helps the yeast get active quickly, and they go through their aerobic stage, eating oxygen and reproducing, rather than producing alcohol. If you want to be a bit more specific, make a ~1.020 OG …

Oct 24, 2024 · Check out The Yeast Bay, their Saison Blend is my fav, and I use the Belgian Dry (which is a liquid) is for my high grav brews.

Jul 17, 2013 · Throwing a batch of wine with bread yeast in the fridge will help the yeast settle to the bottom more quickly. That is a good way of doing things. Recipes like the JAOM recipe want you to …

May 12, 2017 · Correctly rehydrating dry yeast is important. Yes, this adds a few steps to your brew day, but remember that it is the yeast and not the brewer who makes the beer. How to Correctly …