Yeasts

1. Yeast Bank

   15 Replies 6155 Views

   First post by Two If By Sea, 9 years ago

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   I've washed yeast and stored and used successfully later yeasts from fermented batches. I want to try storing and freezing yeasts in a glycerin solution. I have been looking for containers to store them in, the 15 ml vials are expensive! I was wondering, are the vials that White Labs uses autoclavable (i'd be using a pressure cooker)? I was thinking about trying to save a culture of my German Ale yeast before I make the starter. I'd pipette some of the yeast into a sanitized (ok to use the word...

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   Hey All,
   
   This is very interesting topic and something I've been wanting to do in my own home brewing. I actually work in a microbiology lab that handles, E. coli and yeast. When we go to make a long term frozen stock, we make a 40% glycerol in water solution (50% works too) and then mix that 50:50 with our cell culture. This is then frozen and stored at -80 C. This technique results in viable cells for years. Unfortunately for glycerol to be effective for long term storage (> one year) you...
   15 Replies
   6155 Views
   Last post by CSchenk
   9 years ago
2. How to Use the Yeast Strain Characterisitcs Forum

   1 Replies 2314 Views

   First post by BIABrewer, 9 years ago

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   All brewers, new and experienced, are encouraged to start new topics in this section provided they have read the below.
   
   How to Use the Yeast Strain Characterisitcs Forum
   
   Both formal and informal/general threads can be created in this forum. An example of an informal/general yeast strain thread can be found here . If you are searching for a more formal description of a yeast strain, you should 'sort' this forum's threads alphabetically and look for threads beginning with, ADO.
   
   What is an...

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   A couple of good links there Joshua.
   Cheers
   1 Replies
   2314 Views
   Last post by wizard78
   9 years ago
3. Nottingham is amazing

   6 Replies 4403 Views

   First post by hashie, 9 years ago

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   I just checked a brew I have fermenting with Nottingham Ale yeast. I don't have ferment temp. control, I just use an old creamery, which is an out building made of double brick and set ~1 metre into the ground with a large overhanging roof to keep the sun off the building proper.
   Anyway, my brew has been in there for 10 days and has gone from 1058 to 1014 @ 7 degrees C . I fully expected this to have stalled because the weather has been so crisp here during that time (down to -3 C o'night). But...

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   Notto is still my mainstay, I find US-05 to be rather character less.
   6 Replies
   4403 Views
   Last post by hashie
   9 years ago
4. ADO: Wyeast 1187 - Ringwood Ale Yeast

   3 Replies 2956 Views

   First post by LloydieP, 9 years ago

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   A Description of: Wyeast 1187 - Ringwood Ale Yeast
   
   Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
   
   Origin:
   Flocculation: High
   Attenuation: 68-72%
   Temperature Range: 64-74F, 18-23C
   Alcohol Tolerance: 10% ABV
   
   Substitutions:
   
   Styles:
   American IPA
   American Stout
   Fruit Beer
   Mild
   Oatmeal Stout...

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   Yup I followed your advice awhile back BB and solved most of my problems with a good day or two of aeration. I find a stick blender is the bomb!
   
   Lloydie
   3 Replies
   2956 Views
   Last post by LloydieP
   9 years ago
5. ADO: Wyeast 1007 - German Ale Yeast

   0 Replies 2238 Views

   First post by LloydieP, 9 years ago

   

   A Description of: Wyeast 1007 - German Ale Yeast
   
   True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
   
   Origin:
   Flocculation: low
   Attenuation: 73-77%
   Temperature...
   0 Replies
   2238 Views
   Last post by LloydieP
   9 years ago
6. ADO: Wyeast 1056 - American Ale Yeast

   0 Replies 1987 Views

   First post by LloydieP, 9 years ago

   

   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...
   0 Replies
   1987 Views
   Last post by LloydieP
   9 years ago
7. Wyeast 1187 Ringwood Ale Yeast

   2 Replies 3386 Views

   First post by LloydieP, 9 years ago

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   Ok I'm obsessed with this fickle little bugger..
   The beautiful malt profile it gives is worth the effort to continue banging one's head against the wall for.
   I've noticed alot of our American cousins logging on to BIABREWER, and from what I've heard on the grapevine, 1187 is a very popular yeast in the craft brewing industry in the US, despite its tendency to lower the hop aroma and flavour. It does certainly back the malt profile needed to back up a whopping hop schedule. I have, however, a...

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   I love Ringwood but I'm not sure if the Wyeast version is the same as the one used by many American Micros. I believe the Wyeast strain came from Sweden or somewhere unlikely. Maybe I should email them to find out, they usually respond promptly to emails.
   The reason I tried it initially was because the yeast as used at the Ringwood brewery in Hampshire originally came from the defunct brewery at Hull, Yorkshire, and it makes a cracking Yorkshire Bitter as well as a dark mild getting me placings...
   2 Replies
   3386 Views
   Last post by Beachbum
   9 years ago