Topic: Yeast
Yeast Nutrients
Proper nutrition of brewing yeast is critical for yeast to grow unimpeded and ferment our wort without limitation to produce all the flavors and byproducts we desire in our beer. Adding supplemental
Stressing Yeast, Dough Balls, & Remote Brewing
The discussion of stressing yeast to increase phenolics for styles like hefeweizens has been around for a long time. The Wizard weighs in on if this is necessary and shares other options if you aren’t getting the aromas you want from your yeast. He also answers questions on preventing dough balls and offers up advice for homebrewing in environments where climate and remoteness prove challenging.
Stressing yeast to increase phenolics
This is a great question that is perfect for a short answer. Contrary to my love of marching to my own beat, I do believe in following supplier suggestions. I would start
The Secrets to Freezing Yeast
The cost savings of reusing yeast is significant, but a downside is that you have to brew your next batch before the viability of the yeast greatly declines. However, you can freeze the yeast, which will keep it usable for years. Special precautions need to be taken as just tossing a pouch of yeast in the freezer will rupture cell walls and kill it. This is why you need a cryopreservative. Learn how to freeze yeast correctly. With a bit of preparation and minimal equipment, you too can have a large yeast bank in your freezer to choose from whenever you want to brew your next batch.
Yeast Slants, Candi Sugar, & Cold Crashing
The Wizard answers questions about creating yeast slants and building up a population of yeast from them. He also defines and offers advice around candi sugar and cold crashing.
Building a population from yeast slants
I think I am following your plan and will rephrase so that what follows is clear. You want to buy a single liquid pack, “borrow” a bit to prepare 7–8 slants, and
Freeze-drying yeast
Freeze-drying, or lyophilization, has been used for drying bacteria and yeast for nearly 100 years. The process begins by freezing, followed by subjecting the sample to a vacuum. The low pressure results
Unlocking the Causes of Haze
Researchers at Omega Yeast have recently discovered a number of factors that contribute to hazy beer. Whether you want a stable haze in New England IPAs or a crystal clear Kölsch, it will help to learn how yeast, dry hopping, and hop selection play a role in both.
Get the Most from Kveik Yeast
Kveik yeast is unlike any other species of brewing yeast. It ferments clean at hot temperatures even if underpitched, and it can easily be dried at home with no noticeable impact. An author with about 50 kveik-
fermented batches under his belt shares how to get the most from these yeasts, including advice on propagating, harvesting, drying, and reusing kveik.
Reusing Yeast
Three pros share advice on harvesting, storing, and repitching yeast generation after generation.
Yeast on Repeat
There are many reasons homebrewers may want to reuse yeast, starting with cost savings. And there are also many ways to do it, from easy methods such as immediate reuse, to careful collection and storage. Learn more about how to get the most from your yeast, batch after batch.
Yeast Flocculation
Yeast suppliers list flocculation attributes of each yeast strain, but what exactly does it mean, and why should we take it into consideration when choosing a strain? Find out.
