Yeasts

1. Pitching warm rehydrated yeast to cold wort

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   First post by dom, 11 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!
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   Last post by dom
   11 years ago
2. Substitute for Wyeast 1203 Burton IPA

   3 Replies 10901 Views

   First post by shetc, 11 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.
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   Last post by shetc
   11 years ago
3. White Labs WLP800

   3 Replies 10032 Views

   First post by mally, 12 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.
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   Last post by joshua
   11 years ago
4. Nottingham Krausen and Blowoff

   1 Replies 7658 Views

   First post by BDP, 11 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...
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   Last post by PistolPatch
   11 years ago
5. Mauribrew yeast - has anyone got any experience using these?

   1 Replies 7878 Views

   First post by shibolet, 11 years ago

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   They are trying to market them localy and i'm looking for any reviews from down under ;)

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   nothing ? Australians?
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   Last post by shibolet
   11 years ago
6. Generic yeast v Branded?

   1 Replies 5401 Views

   First post by bundy, 11 years ago

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   Folks, up until now for my Apa's I've used a no name / unbranded US05 from my local HBS. Supposedly it's US05 but I'm now having my doubts.
   
   Last brew I used branded Safale US05 and compared to previous ferments this one has been extremely active. So much so it's blown out through my airlock.
   
   Being I am yet to taste and this is the first time I've gone with the real thing, I'm wondering what others thoughts are on this.
   
   Generic yeasts v name brand. Anyone noticed this as well? Or is it...

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   bundy,
   
   I haven't run into a generic yeast before? Packets of yeast react differently because of age also. Maybe one beer was oxygenated better? Maybe you just had a old packet? I never even thought about counterfeit yeast? I have had slow or bad fermentations before. A yeast can be shocked into dormancy by cold wort, hot wort?
   
   redo, rebrew recheck?
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   Last post by BobBrews
   11 years ago
7. Harvesting cricketers golden lager?

   1 Replies 4817 Views

   First post by nicko, 11 years ago

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   Hey,
   
   Anyone know what yeast is used in this? The same fermenting yeast, or a bottle yeast?
   
   I had most of a six pack tonight with SWMBO, I had no jars pressure cooked, so instead of pouring the dregs of each stubby into a jar, I capped them with sanitised lids and put them in my brew fridge. I didn't have any cooled boiled water to pour into them, so instead I hope they will last until tomorrow and I'll transfer them to a jar and start yeast washing so I can store it.
   
   If I hear it's good...

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   Hey,
   
   Anyone know what yeast is used in this? The same fermenting yeast, or a bottle yeast?
   
   I had most of a six pack tonight with SWMBO, I had no jars pressure cooked, so instead of pouring the dregs of each stubby into a jar, I capped them with sanitised lids and put them in my brew fridge. I didn't have any cooled boiled water to pour into them, so instead I hope they will last until tomorrow and I'll transfer them to a jar and start yeast washing so I can store it.
   
   If I hear it's good...
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   Last post by nicko
   11 years ago
8. Yeast Banking

   2 Replies 6733 Views

   First post by JackRussel, 12 years ago

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   I was pretty excited to share this link, but then I saw that Beachbum has a pretty similar thread.
   
   Anyway, I thought I'd still share it because there are differences in the method and equipment. It's always nice to have choices.
   
   has good prices if you happen to be in the USA. They are still pretty good if you are in Canada, because I found that the only suppliers that carried everything were 4-5 times the price. in Canada has good prices if they have what you want/need.
   
   If you brew...

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   Awesome info JR. Short on time JR but just wanted to second Quin's post :thumbs:.
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   Last post by PistolPatch
   12 years ago
9. Whitelab WLP002 Yeast - Estery/Banana Favour?

   3 Replies 8472 Views

   First post by desmosteve, 12 years ago

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   Hi gang, I signed up a while ago and got some help here to set me off on the BIAB journey
   Got a few cracking APA sessions under my belt now and feels like I've got my process and eqpt nailed down in terms of boil off rates and losses etc.....things are settling out nicely
   
   Raised the bar a few weeks ago and pinched an ESB recipe from somewhere online, and decided to give it a shot as I like that type of brew.........used MO malt, some crystal, a fairly high mash/conversion temp of around 68C...

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   Thanks for the comments, flavour still there after a few weeks but more rounded now, different yeast and lower temp next time, cheers
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   Last post by desmosteve
   12 years ago
10. 196 day old yeast

    2 Replies 6882 Views

    First post by Brendandrage, 12 years ago

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    Hi all,
    I went to make a starter and checked the date on the wyeast packet to enter into mr malty and it says my yeast is dead with 0 cell count.
    Is this correct?

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    My last 3 starters made this year have been 1187, 1026PC and 1968 manufacturing dates Feb 13, Jun 13 and Mar 13. Made starters and fermented no problem.
    
    (I use 0.2 packs into 500ml wort and then add 1000ml wort)
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    Last post by ianh
    12 years ago
11. Old (!) wort as starter?

    2 Replies 6603 Views

    First post by Joco, 12 years ago

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    Hi, at my last brew a couple of months ago, I saved about 1.5 litres of wort in a PET-bottle to use as a yeast starter. The plan was to freeze it and use it later.
    
    Well, I forgot to freeze it and its been standing in a wardrobe in our outside shed. The temperature has been between 10-30 c and its been there for about two months.
    
    Do you think I can use it?
    
    thank you both of you, I will taste it and smell it!
    
    Skickat från min R800i via Tapatalk 2

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    Joco, edit your post with a tick after reading the below for two reasons...
    
    1. I am going to answer your question in one post :P.
    
    2. Pretty soon, admin here are going o be cracking down on the instructions given in this thread . (Good thinking really there about ticking a question once it is answered - and, time-saving!!!)
    
    Okay Joco, your wort will be fine to use in a starter if it smells and tastes okay. That is the answer.
    
    I pitched yeast onto a brew a few days ago that I boiled up around...
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    Last post by PistolPatch
    12 years ago
12. Double-volume starter vs. Starter-Decant-Starter?

    12 Replies 16352 Views

    First post by UncleBuckO, 13 years ago

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    I'm curious if anyone can help with this question. In the past, when making a yeast starter for a large batch I have:
    1) made a 2L starter
    2) let it go for a few days
    3) cooled it
    4) decant
    5) made another 2L starter & poured into original 2L slurry
    Given the lack of larger flasks, this was how I could effectively make a 4L starter.
    
    QUESTION:
    Will simply making a double-volume (4L) starter produce the same or similar result? I have access to a 5L flask now....
    
    Cheers!

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    Thanks Lars,
    If i understand correctly, those values are based on not stirring/mixing/agitating.
    If so, you will likely find different growth rates/curves if you do.
    I wouldn't expect the curve shape to be different, would you? I would only have expected to improve the yield in each instance
    12 Replies
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    Last post by Lars
    13 years ago
13. Yeast starter in a 1ltr cube

    2 Replies 6294 Views

    First post by Neil, 13 years ago

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    Hello all,
    
    I'm new to AG brewing no chiller so I thought I'd try no-chill, I've got a 35ltr kettle with a tap, some silicon hose and will shortly be acquiring a 1ltr and 25ltr cube with some spare caps. This was going to be my plan of action.
    
    1. After the boil add my aroma hops and leave until cooled to about 90°c.
    2. Drain approx 500ml of wort into my sanitized 1ltr cube the rest into my 25ltr.
    3. Add the yeast to 1ltr starter cube (at correct temp)and fit spare cap with airlock.
    4. After 24...

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    Thanks for the info Richard very useful that calculator.
    
    cheers
    2 Replies
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    Last post by Neil
    13 years ago
14. yeast for next brew

    26 Replies 28782 Views

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    First post by lee1, 13 years ago

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    hi all im brewing a burton bridge top dog stout at 19l the recepe is from gw book can i have some yeast suggestions plz :)

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    If yeast eat sugar they won't eat anything else!
    
    This is equally true of my 16 month old daughter!
    
    And of course I meant DME :whistle:
    26 Replies
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    Last post by BrewBagMan
    13 years ago
15. Obituaries!

    4 Replies 7534 Views

    First post by mally, 13 years ago

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    :idea: I thought i would start a new (fun) thread for our beloved friends whom we have loved & lost (BTW i mean yeast)!
    
    I did a Coopers Euro lager way back last year, and re-used that yeast many times, as it worked a treat on a number of brews. :party:
    Unfortunately, i think he/she may have waved his last goodbye :cry:
    I have tried a rejuvenating potion (DME starter), but it is no good, I think he wants to move on!
    
    So i thought i would pay homage to it here.
    
    Name of yeast: Coopers Euro...

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    Thanks for all your kind words.
    
    Bob - you are probably right.
    
    Joshua - Unfortunately it is against the law in the UK to be ageist , let alone disablist , so there are no mandatory requirements in force. Maybe there should be! :scratch:
    4 Replies
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    Last post by mally
    13 years ago
16. Re-using Trub for Next Brew

    21 Replies 25202 Views

    First post by brewdave, 13 years ago

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    Hi All,
    
    I see people on here talking about dumping a new wort onto the trub from a recently fermented brew, seems like a good idea to me.
    
    A couple of questions:
    
    Do you remove the trub from the fermenter, clean and sanitise the fermenter then put it back in or do you just pour the new wort in on top, leaving the krausen grime and all?
    
    I presume you give the wort a good aerate and mix the trub in?
    
    I've got my 1st BIAB attempt in the fermenter right now and I'd like, if possible, to make some...

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    non.operational,
    
    The beer will be great! I think that Guinness adds soured beer to give Guinness it's distinctive twang? So why couldn't you give your milk stout a hop twang. If it's a bit to much at first it will mellow in time. I have a sweet milk stout that I have added cocoa nibs and coffee too. It's low alcohol (2.5%) I have it for breakfast every day! This beer reused a hopped beers yeast cake! Normally I would use a different yeast cake but it was on hand ?
    21 Replies
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    Last post by BobBrews
    13 years ago
17. Kolsch yeast starter - krausen or contamination?

    7 Replies 11093 Views

    First post by non.operational, 13 years ago

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    Hi fellow BIABers,
    sorry if this is posted in the wrong section, and sorry for another will this turn out ok? question - I appreciate that it may be unanswerable.
    
    My IMAG1491.jpg question : do you think this yeast starter is contaminated, or just krausening?
    
    The yeast I used is WLP029 Kolsch, harvested from two previous generations, and stored in a Mason jar in my fridge for approx 3 months.
    
    My concern is the bright white skin on the top - I don't remember this from previous uses. I don't...

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    This is very weird. I have brewed a Kolsch 2-3 months ago using WLP029 build up from a slant. Attenuation was a bit low (FG was 1.018 instead of 1.011) but I blamed that on poor aeration. However, I had to do a double take on my first taste of the beer. I really thought that I mixed up my yeasts because what I tasted was a heffeweizen. That is with a 95% Pils and 5% Vienna malt grain bill. No horseblanket funk - yet! It's rather tasty, just a pity I was after a Kolsch!!!!
    I guess this a good...
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    Last post by lambert
    13 years ago
18. Wyeast issues again...

    32 Replies 30798 Views

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    First post by Gyro, 14 years ago

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    So I was all set to try a wit bier, but the wyeast wit propogator didn't look to be working. The smack pack didn't swell, but I made the starter anyway with no visible activity after 15-20 hrs. But now after about 28 hrs, there's a reasonable foamy head on it. Getting a bit late to brew now, so would it be okay to leave it another 24 hrs or so until tomorrow night...?

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    Thanks for the info update NME :peace:.
    
    jake, it should taste like really, really weak beer. The main thing to look out for is that it doesn't taste awful/off. You'll know it when you smell or taste a dodgy one as it will stand out.
    
    ;)
    PP
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    Last post by PistolPatch
    14 years ago
19. A true "house" strain ?

    9 Replies 12038 Views

    First post by thughes, 14 years ago

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    After a recent brew session I saved half a quart of wort and diluted it to 1.030, put it in a mason jar, and left it on a kitchen shelf (uncovered) for a few days until I saw signs of fermentation. Once it started fermenting I covered it with aluminum foil and let it finish fermenting. After it was done, I decided it smelled pretty good and wasn't at all infected, so I stepped it up a few times and now have a nice bunch of kitchen yeast . Each time I stepped it up, the fermented wort smelled...

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    Hadn't seen this thread until now Todd. Nice one! ;)
    
    (Don't use Bob's lake water!!!)
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    Last post by PistolPatch
    14 years ago
20. Wyeast not swelling

    11 Replies 13378 Views

    First post by Gyro, 14 years ago

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    I'm currently trying to brew a Belgian ale, and am using Wyeast 1214 Abbey yeast. I smacked the pack 3 hours ago, and as of yet it doesn't seem to have gained any swell at all. Does this mean it's duff, or should I trying pitching in the next hour or so anyway?

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    Sorry for the Hijack...
    
    Pitched it all, I was about 2L short on FIV so it all worked out in the end. :roll:
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    Last post by Yeasty
    14 years ago
21. Splitting and storing dry yeast ...

    2 Replies 5133 Views

    First post by Gyro, 14 years ago

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    I've got some grain and time left over, so was going to do a mini brew tonight; a max. of 8 or so litres.
    
    My Fermentis lager yeast is an 11g sachet that will do up 23 litres, so my question is if I split the amount and use just half tonight, how can I store the remainder and how long for so I can use it again ... ?
    
    Cheers,
    G

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    if you look on the manufacturers web site, the lager yeast must be used at a dosage of :
    80 to 120 g/hl for pitching at 12C – 15C. Increase dosage for pitching below 12C, up to 200 to
    300 g/hl at 9C.
    i use two sachets for a 23 liter batch fermented at 10C.
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    Last post by shibolet
    14 years ago
22. Top cropping and when?

    7 Replies 10040 Views

    First post by housecat, 14 years ago

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    Hi Gurus.
    
    I pitched some 1469 yeast yesterday at about 10am I went back to check it at about 7pm and it was ready to jump out of the fermenter and take over my shed! :argh:
    
    This is 23L in a 30L fermenter. Hopefully it doesn't blow out!
    
    1469 Collab.jpg
    
    1469 Collab 2.jpg
    
    Wondering, how long into fermentation do you wait before you top crop a yeast?
    Also, how much do you take? I have already taken about 1/3 of of the krausen to try and hold it back from world domination!
    
    Cheers
    HC

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    housecat,
    I've top cropped a few times with great success.
    two or three days into the fermentation, when the krausen is nice and thick, i use a large spoon to take as much white foam off the top and into a sanitized jar with some boiled and cooled water in it.
    there is still plenty of yeast in the liquid part of the beer so don't worry about taking as much as the foam as you can. try not to take any brown muck.
    by the way, here's another top cropping idea I've done successfully:
    I brewed a...
    7 Replies
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    Last post by shibolet
    14 years ago
23. 12 side by side fermentation experiment

    11 Replies 12413 Views

    First post by shibolet, 14 years ago

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    Hi,
    I recently participated in an awesome experiment.
    One of my homebrew club members went pro last year and opened a nano brewery. He brews on a Braumeister 200L filling 9 240L Speidel fermenters.
    Anyway, we had 12 homebrewers get together, he brewed 200L of a relatively simple beer.
    We than split the wort into 12 buckets and each brewers pitched a different Ale yeast strain.
    the following yeast was used:
    WLP-565 White Labs
    Nottingham Lallemand
    Gold Muntons
    WLP-004 White Labs
    EC-1118 Lalvin...

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    Thanks from me too shib. Experiments like this are so rare. Great stuff - love it!
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    Last post by PistolPatch
    14 years ago
24. harvesting yeast from bottom of keg

    4 Replies 6951 Views

    First post by shibolet, 14 years ago

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    i brewed a Belgian style beer about two month ago. unfortunately i did not harvest and keep any yeast after fermentation and liquid yeast is very hard to come by around here.
    the beer was kegged and kept refrigerated since.
    
    do you think i can harvest the dregs at the bottom of the keg and grow them up on a stir plate?

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    This is a really interesting and original topic shib :peace:. I have never seen it posted anywhere before so good on you :thumbs:.
    
    I can see a lot of advantages to this for several brewers. For example, there might be some beers you like to brew but drink very slowly over 6 to 12 months. These brews might have required an expensive liquid yeast. Maintaining a yeast for this length of time with other methods is a PITA. Building it up from the remains of your keg is really worth investigating....
    4 Replies
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    Last post by PistolPatch
    14 years ago
25. Wyeast 2124: Bohemian strain

    6 Replies 9404 Views

    First post by Squared, 14 years ago

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    Question with wyeast 2124 bohemian lager:
    
    This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
    
    Origin:...

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    Good on you Squared for thinking of emailing them. It's great that they replied and really impressive that they gave you a clever solution. :thumbs:
    6 Replies
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    Last post by PistolPatch
    14 years ago