Yeasts

1. Freezing test tubes of yeast

   21 Replies 34985 Views

   First post by Beachbum, 11 years ago

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   A lot of brewers do yeast slants in test tubes of a medium like gelatine or agar agar where they culture up yeast and store the tubes in the fridge for future use. I was interested in slanting, to keep a constant supply of yeast and to keep examples of yeast that is often unavailable, for example Wyeast West Yorkshire 1469 that they only release every two years.
   
   Whilst researching slanting, I was presented with the other popular method, actually freezing the yeast and keeping it in the...

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   I would think these are a better option.
   21 Replies
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   Last post by Lumpy5oh
   5 years ago
2. Yeasty's Yeast Slants (slopes)

   48 Replies 57595 Views

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   First post by Yeasty, 9 years ago

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   I've just made some slants to save yeast cultures on. Easier than I thought :shoot: just letting them prove for a couple of days to see if I've been sterile enough.
   The main reason for this is to save some of the liquid yeast I've got. Its £6 ish a vial and I'd like it to last more than one brew.
   
   Pictures below for those who can't read. :)

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   I want them to be the prettiest slants!
   I used homemalted grains for making the wort, and in only 2 liters of water it turned very cloudy, with a lot of break, proteins, etc. Is not the usual cloudy wort that you get normaly with biab (i think the small volume of water is the issue, beside malt, of course). Also, the rootlets were still on the malted grains. I made a beer too with that malt, before bottling tasted good enough, i am waiting for carbing to get take a final conclusion :-)
   48 Replies
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   Last post by bionut
   6 years ago
3. Fermentis Dry Yeast Study

   1 Replies 1334 Views

   First post by Scott, 7 months ago

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   Fermentis recently recently posted results of a dry yeast study that sounds very interesting. I read some comments about it on the American Homebrewers Association blog and am about to watch the YouTube video.
   
   AHA Blog:
   
   YouTube Video:
   
   Fermentis Paper:
   
   Apparently the video and paper each have info that is not in the other information piece.

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   Well after having watched the video and read the info PDF, it is interesting information but complex. They are doing webinars and posting videos regularly over the next few weeks sounds like. All is in support of their product naturally, but that is only fair.
   
   Some quick notes...
   1) Pitch dry yeast directly into the wort works slightly better as far as cell life and is easiest for most to do.
   2) Do not shake the wort after adding the dry yeast. Dry yeast is fragile and will take some time...
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   Last post by Scott
   7 months ago
4. American Brown Ale and Omega Hothead Kveik

   3 Replies 19512 Views

   First post by shetc, 2 years ago

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   Hey Guys,
   
   Well, I had to do it. I brewed Gordon Strong's American Brown ale recipe from Modern Homebrew Recipes , but I swapped the Wyeast 1272 American ale yeast for Omega Hothead kveik strain. To ferment, I used 1/2 teaspoon of yeast slurry from the Omega package and pitched into 5.6 US gallons of 1.056 OG wort. I then sat the fermenter on my workbench, in my garage, which averages around 95F at this time of year. In 3 days, the beer reached an FG of 1.012. Packaged in a keg and burst...

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   Thanks, Pat!
   3 Replies
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   Last post by shetc
   2 years ago
5. Year old Yeast

   5 Replies 23035 Views

   First post by xfumbler, 2 years ago

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   I went to my LHBS and picked up the last package of Yeast 3944 they had, got it home and found out it has a born by date of 8/1/2018. I entered the info in the homebrew dad yeast calculator and came up with these numbers.
   
   Method of Aeration: Stir Plate
   Starter Volume: .45 L
   Dry Malt Extract: 45 grams
   Inoculation Rate: 14
   New Cells Created: 64
   Total Cells: 70
   Growth Factor: 9.9
   
   2nd Starter Step
   Method of Aeration: Stir Plate
   Starter Volume: 2 L
   Dry Malt Extract: 202 grams
   Inoculation Rate:...

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   Nice to hear it worked out for you.
   
   Probably would say, you can sometimes make year old yeast work...in a pinch, if cannot get new yeast. And yes with multiple step starters. But probably not the best practice if a homebrewer can get fresh yeast.
   
   Good job! Thanks for letting us know. :thumbs:
   5 Replies
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   Last post by Scott
   2 years ago
6. Brewing a Belgian with a Kveik yeast

   3 Replies 6268 Views

   First post by gvhorwitz, 2 years ago

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   I am planning on brewing a Belgian with my son. I have the Belgian yeast that came with the kit. But it’s hot as the devil here right now, and I have no means to make sure the beer brews at the proper temperature.
   
   Do any of you folks have an idea what would happen if I used a kveik (Norwegian farmhouse) yeast such as offered by Imperial Yeast or Omega Yeast? I’m thinking of this because this strain can work excellently in high temperatures.
   
   Omega offers one called hothead. Apparently it...

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   Hi Greg,
   
   I just had a beer brewed by lukasfab using Imperial A20 Citrus yeast. The beer was an AMerican Pale ALe and the hop bill tasted fantastic but the yeast (he fermented it at 22-23°C / 71.6-73.4°F) and it gave it a slightly unpleasant flavour, not hugely terrible though. We reckon if he ferments it lower next time then that flavour won't appear.
   
   Hopefully Lukas will experiment more so I don't have to :)
   Pat
   3 Replies
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   Last post by PistolPatch
   2 years ago
7. Shaken, not Stirred (aka James Bond) yeast starter method

   9 Replies 11649 Views

   First post by tizoc, 2 years ago

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   This is the yeast starter method I have been using lately, and so far I'm very happy with the results (I haven't used my stir-plate since I first tried it):
   
   Interesting related posts:
   
   A writeup on yeast by the inventor of the method:
   Trial by denny from the AHA forum:
   Thread of the above:
   On the recommended vessel size of at least 4:1 ratio of vessel volume to starter volume:
   Pitching during high krausen is ideal, but not strictly required:
   On yeast and bacteria replication, UFA and...

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   Great, thanks for the explanation!
   9 Replies
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   Last post by Yak_NN
   2 years ago
8. adding flaked oats to a yeast starter

   5 Replies 7104 Views

   First post by ShorePoints, 2 years ago

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   Consider adding flaked oats (dry oatmeal flakes) at a rate of 10 grams / 100 grams of Dry Malt Extract (DME) to the water you then boil to prepare in making a yeast starter. The wet oats can be strained off (sanitised strainer!) after cooling during transfer to the vessel where the yeast will be added.
   
   tizoc has provided a link with background

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   Thank you! this confirms what I suspected.
   
   I'm not sure what to think about it, on one hand, the foam going away so quickly when oats are added, is counterproductive for what you are supposed to be accomplishing with the SNS method (lots of foam to increase surface area). On the other hand, the presence of such lipids should make oxygen less important (at least thats my understanding based on those experiments where they use olive oil instead of oxygenation to help with yeast growth).
   
   Maybe...
   5 Replies
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   Last post by tizoc
   2 years ago
9. Disaster

   5 Replies 7591 Views

   First post by Philip321, 4 years ago

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   I don't want to scare anyone but:-
   
   I went to great lengths to set up and store yeast in slants and I was painfully hygenic using A septic techniques.
   
   I've just had to throw away 46 litres as it turned the wort into the worst thing imaginable.
   
   I've given up trying to store yeast.

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   Philip and anyone who is re-using yeast, two things...
   
   1. Always smell the yeast before you pitch it.
   2. Always taste it before you pitch it.
   
   If there is something wrong, in my experience, one or both of those tests will reveal it.
   5 Replies
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   Last post by PistolPatch
   4 years ago
10. Storing wort

    3 Replies 5838 Views

    First post by Philip321, 4 years ago

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    Does anyone ever store their unfermented wort for say 5 days until a yeast cake is ready.
    
    Would I be able to store unfermented wort in a fermentaion vesel for 5 days in a chiller?

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    Thank you for your replies Scott and Mad-scientist.
    
    Scott, I did not think of band-aid ester taste so I won't store the wort. It is not worth the risk.
    
    Also I do not like the idea of handling almost boiling wort and putting it in a cube for two reasons, To dangerous and hot wort in plastic is probably not a good idea for health reasons and taste.
    3 Replies
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    Last post by Philip321
    4 years ago
11. Wyeast vs White Labs

    9 Replies 15208 Views

    First post by Gyro, 9 years ago

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    Not really a contest, but .....
    
    Which do you reccomend, and why? So far I've used dry yeast; mainly Fermentis, with good results. Sometimes, I've re-hydrated in luke warm water or wort, but most often have sprinkled straight onto the top of the wort.
    
    I'm contemplating brewing a Belgian Ale next, and appreciate that Wyeast or White Labs have a greater variety and perceived better quantity than what I normally get. But how easy are they to use?
    
    Without seeing it, this 'smack pack' business...

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    I know what you mean about the limited supply of dry yeast strains, I asked one time about this and was told that a lot of the strains they offer for liquid packaged yeast would not hold up well to the drying process, I do not know if that is true or not.
    
    I used white labs for years, and thought it was great stuff, I lived a few miles from a HBS and could pick it up fresh a few days before brewing any time I needed to and make a starter. I have tried the smack pack stuff and agree it gives...
    9 Replies
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    Last post by Jamato
    4 years ago
12. Petri Dishes

    1 Replies 4658 Views

    First post by Philip321, 4 years ago

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    Do I need 3 vented or single vented or non vented petri dishes for yeast for brewing beer.
    
    Also does anyone sanitise / sterilise Polystyrene Petri Dishes, If yes how do you do it?

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    Hi Philip,
    
    Short on time atm so haven't logged in for a bit. Only threads I'm going to read today are unanswered ones so, you are one of the two. Also, at time of writing, some members will not be getting Topic Reply Notifications via email so not sure if you will even see this?
    
    Okay, I reckon your question needs lots more detail. I don't know much about propagating yeast but I do know a bit and the first question you have, I really don't understand so other readers probably don't as well.
    
    A...
    1 Replies
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    Last post by PistolPatch
    4 years ago
13. Real Wort Starter?

    28 Replies 36075 Views

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    First post by joshua, 9 years ago

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    Good Day, When I No-Chill there is always around 1L-2L of wort in the trub.
    
    I now use a fine strainer to seperate the trub from the hot wort, then cool the wort to 18C. It is really easy to chill 1-2L.
    
    I then add my yeast to the cooled wort, and when it starts working, I place it into the 'Fridge. Covered with some plastic film. This slows done the growth.
    
    The next day or so, when it is time to frement, I remove the starter from my 'Fridge , Warm it to the wort temperature, and Pitch.
    
    The...

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    I'm planning out two identical grain bills of Stout to ferment at the same time in separate F.Vs. both with Wyeast Irish Ale 1084. One Pride of Ringwood, the other Fuggles.
    I've only used a smack pack once before (whole thing all in), and wanted to split this one for the two starters using 1L of post boil/pre no chill cube wort from each of the batches I'll be fermenting. O.G is 1.047, so I'll dilute a little down to 1.040.
    I like the idea of using the same wort it's going into and wanted to...
    28 Replies
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    Last post by Muggy Dawson
    4 years ago
14. Safbrew BE-256 Abbaye dry

    0 Replies 9689 Views

    First post by Brew4me, 5 years ago

    

    Thought I would share my recent brew experience with this dry yeast.
    
    Just brewed a Belgian Pale Ale based on a recipe from Brewing Classic Styles by Zainasheff and Palmer. Instead of using a liquid yeast from the recipe I went with the Safbrew BE-256 Abbaye dry.
    
    This was a 3 gallon into a 3 gallon carboy brew with two packs of safbrew directly pitched.
    
    OG expected 1.052, actual 1.050
    FG expected 1.013, actual 1.008
    Brewed Sunday - pitched at 70F (21C), and put into chamber set at 66F...
    0 Replies
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    Last post by Brew4me
    5 years ago
15. Safale S-04 - Fermentis

    9 Replies 14070 Views

    First post by BDP, 5 years ago

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    Hi,
    
    I've read numerous posts on this forum from members who've used S-04. I've used 5 other yeast strains to date, and S-04 is now the 6th. No other yeast has dropped out so quickly. What I mean is that high krausen only lasted a day, and then the surface was clear! I.e. no krausen but still plenty of fermentation taking place (bubbling like soda). I've never brewed a lager style, which I understand use bottom fermenting yeast strains, but I imagine this is how a lager strain would behave....

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    I've ruined beer with Nottingham too, so I know what you are talking about there Rick. Now I aim for the low end ale fermentation temps. In fact, am busy fermenting an English IPA with Nottingham at 64F.
    
    I was using liquid yeasts for most batches but have switched back to dry recently. Want to see how things compare. Was finding that building starters was a bit of a pain. Will note your recommendation should I feel the urge to use a liquid yeast again. Thanks!
    
    Mally, thanks for the reminder...
    9 Replies
    14070 Views
    Last post by BDP
    5 years ago
16. ADO: SafaleUS-05 - American Ale Yeast

    2 Replies 6960 Views

    First post by LloydieP, 11 years ago

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    Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
    
    Origin:
    Flocculation: Medium-Low
    Attenuation: 73-77%
    Temperature Range: 60-72F, 15-22C...

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    I continuously get 84% AA with it
    
    1.070 OG
    1.010 FG
    
    Single Infusion @ 149F 90m
    75 to 90m boil
    5.2 target mash pH
    
    92.3% Great Western PNW 2-Row
    2.6% Honey Malt
    5.1% Crystal 15
    
    Fermented at 66F, typically ready for secondary in 10 days.
    2 Replies
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    Last post by Rick
    5 years ago
17. CAN I FREEZE

    5 Replies 9875 Views

    First post by Philip321, 6 years ago

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    I have harvested the yeast by putting some water in with the trub in the bottom of the fermenter. I have let it settle for 3 days and poured off the water from the top which leaves me with 3 glass jars containing 520g = 18oz in each jar.
    
    I have two questions:-
    
    If I add some glycerene to it can I freeze it? (I'll use suitable containers)
    
    Also if it is ok to freeze, how long will it last in the freezer?
    
    (I'll put them in the freezer in ice containers with ice in them as my freezer is self...

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    thughes,
    So that's the trick. Top them with water to keep the oxygen out.
    No wonder mine smelled eggy after only two months.
    Thanx for the reply thughes.
    5 Replies
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    Last post by Philip321
    6 years ago
18. Yeast Harvesting

    2 Replies 6365 Views

    First post by Philip321, 6 years ago

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    I'll be using WLP 002 Yeast.
    I have not brewed in a bag before. Do I need to use finings to clear the beer before I put it into corni kegs?
    
    If yes will the finings prevent me from washing/harvesting the yeast?

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    As per BelleyBuster, cold crash is all you need to clear your beer up. In regards to finings, I've never used them but I would assume that they shouldn't affect yeast washing.
    
    ---Todd
    2 Replies
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    Last post by thughes
    6 years ago
19. WLP001 direct

    6 Replies 10498 Views

    First post by alanem, 6 years ago

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    At the moment I am in the process of using a liquid yeast for the first time, more out of curiosity than anything else.
    I intend to use White Labs WLP001 California Ale Yeast in a DrSmurto Golden Ale. I'm not really fussed about splitting or making starters etc as I haven't the equipment, (eg: mason jars or flasks etc), my ambition is to shake the crap out of the vial and use it direct in my 19l 1.047 Ale and aerate by shaking vigorously for a while.
    I know white labs and such say you should...

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    @Alanem, I'm with Todd. Keep it simple. Use 2 vials, don't secondary and pitch onto yeast cake. There's no reason that this won't make excellent beer. If you're relatively new to this don't overcomplicate it
    
    Mate, you and Todd have both won me over with simplicity, I think using LY for the first time and on a trial and error basis, this is perhaps the best idea so that's how I will go.
    
    Maybe at a later date, and I am happy with the brewing results from liquid yeasts, I'll then establish a...
    6 Replies
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    Last post by alanem
    6 years ago
20. Harvesting yeast cake

    16 Replies 22529 Views

    First post by Gyro, 9 years ago

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    NEWBIE ALERT !!!
    
    So, what does the above title actually mean in practical terms?
    
    Once there's a yeast head in the fermenter, do I scoop some off? Normally, my brews seem to ferment pretty speedily for a couple of days, and then there's barely any activity, and after this time I don't think the head itself lasts very long.
    
    And once I taken some cake, what do I do with it then....?
    
    Apols if this is covered in another thread, but humour me.
    
    Cheers,
    G

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    Bump:
    
    I do this now and find it the easiest way to re-use yeast over and over again.
    16 Replies
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    Last post by gregbyday
    6 years ago
21. WLP550 - Belgian Ale Yeast

    2 Replies 6952 Views

    First post by DaveDoran, 7 years ago

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    Not sure if you all have much experience with WLP550 - Belgian Ale Yeast. Im very surprised by it. Pitched on fri at 20 deg. Finished ferment by Mon morning. 1.065 - 1.013 in 3 days. Ill leave it another week to finish up but it already lower than the target fg.

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    I used it for a Biere de Garde and came out really good. Bit peppery and dark fruits. Would be really good for a dubbel or maybe even tripple.
    2 Replies
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    Last post by DaveDoran
    7 years ago
22. Pitching warm rehydrated yeast to cold wort

    2 Replies 6440 Views

    First post by dom, 7 years ago

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    Hi.
    I plan to do a bohemian lager next. The one from Jamils book. I plan to rehydrate 2 packs of yeast according to the instructions in warm water - can't remember what temp now, maybe 24 degrees. But I need to ferment at 10 degrees. Is there any issue pitching this warm yeast into wort at 9-10 degrees? I'm just paranoid about shocking the yeast.
    Cheers.

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    Ah ok. I was thinking about infection whilst reading what you were saying and was glad to see you were too! I think I'll go with the sprinkling method as you say.
    Cheers!
    2 Replies
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    Last post by dom
    7 years ago
23. Substitute for Wyeast 1203 Burton IPA

    3 Replies 7950 Views

    First post by shetc, 7 years ago

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    I am thinking about brewing Paudle's Rype Pale Ale . The recipe calls for Wyeast 1203 Burton IPA, which apparently is not available at this time of year. Can anyone recommend a good substitute?
    
    Thanks,
    Steve

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    It occurred to me that I could write to Wyeast and ask them directly. They recommended their British Ale 1098 as a substitute.
    3 Replies
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    Last post by shetc
    7 years ago
24. White Labs WLP800

    3 Replies 7440 Views

    First post by mally, 7 years ago

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    I thought I would pass on some experiences of using this yeast.
    It is only the 2nd time I have brewed with it, so I have by no means mastered it. If anybody else has had experience of it then please add to the thread.
    WLP800 is a Pilsner Urquell strain of lager yeast see here for the White Labs web page.
    
    My first encounter with it was quite volatile. I was perparing the starter process, came to uncap it and half of the contents erupted all over the worktop. Not best pleased :angry: . I am...

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    Thank you Mally, I have been looking into some of the Super Yeasts and I was wondering how they Do.
    3 Replies
    7440 Views
    Last post by joshua
    7 years ago
25. Nottingham Krausen and Blowoff

    1 Replies 5814 Views

    First post by BDP, 7 years ago

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    Hi,
    
    I'm fermenting a brown ale (GAW=1.044 /9; VIF 5.5g) in a 6g plastic carboy with Nottingham ale yeast at 20C. About 5 hours after pitching, there was already some activity, and a bubble from the blowoff tube every few seconds. The next day there was about 2 kreusen. This morning the kreusen had totally disappeared, and the sanitizer in the blowoff bucket was still pristine. Primary seems to be done in 40 hours ?! Note that during fermentation, temperature went up to 22C (2C above ambient...

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    Hey BDP ;),
    
    With Nottingham, if you just open the sachet and put it within a mile of your fermentor, the beer will be done within a week. When you actually put Nottingham in the fermentor, it is fermented within minutes :lol:.
    
    Nottingham is pretty full on. Obviously your fermentor wasn't sealed completely because at 20/22 C (68 to 71.6 F) you would normally level a city block :shock:.
    
    Suffice to say that there is nothing strange in your report above when it comes to Nottingham.
    
    ...
    
    As for...
    1 Replies
    5814 Views
    Last post by PistolPatch
    7 years ago