Brewer: Zach Miller Victory Brewing Co., in Downingtown, Pennsylvania Yeast cells have a finite lifespan, as measured by number of divisions and not by chronological age. This lifespan is largely species- and
Wine yeast ferments wort differently when compared to brewer’s yeast, but that doesn’t mean brewers can’t use them. Michael Tonsmeire offers some tips and ideas for their use.
As a homebrewer, propagating yeast to get the appropriate amount of yeast pitched for best results seems like a no brainer. But you may be surprised to learn that a package of
The term “yeast slurry” is used by brewers to describe the pasty mixture of yeast and a liquid, usually beer. I will return to yeast slurries in a moment, but want to
Running a healthy fermentation depends on pitching an appropriate amount of healthy yeast. Beyond that, creating proper wort conditions (with respect to aeration and nutrition) and controlling your fermentation temperatures are the
So you’ve finished the boil, cooled the wort, pitched your yeast and put your fermenter in a quiet place to let the yeast do what it does best — turn that wort
One of the most useful tools for making a yeast starter is a product called a stir plate. A stir plate is a device that contains a strong magnet just beneath its
As the saying goes, “brewers make wort, yeast make beer.” So, it is important — whether developing a new recipe or ordering a kit already assembled by a retailer — to put
Pitching rates for wild yeast and bacteria are really all over the place. Brettanomyces species can be used in place of Saccharomyces species for the primary fermentation of wort into beer. Brettanomyces
There are few things more defeating to a homebrewer than to check on the fermenter containing sweet wort crafted two days earlier, only to find no signs of life in the fermenter.