Topic: Yeast
Local Yeast
The Wiz has a wild answer to a question about locally-brewed beer.
Yeast Pitching Rates
Yeast do not want to make beer. They want to grow. The yeast do not care what kind of beer you want to make. They simply take stock of the food resources,
Harvesting Yeast
How to harvest healthy yeast from one fermentation and use it for your next – all the materials and methods necessary to repitch from batch to batch.
How do you tame wild yeasts?
Most brewers have heard horror stories about wild yeast and certain bacteria, like Lactobacillus and Pediococcus, setting up camp in a brewery and contaminating everything in sight. I think these stories originated
Make a Yeast Starter
Raise the right amount of happy, healthy yeast cells for your wort by making a yeast starter. Everything you need to know to make the little batch of beer for your big batch of beer.Plus: Using a stir plate to keep your yeast in suspension.
Build Your Own Stir Plate
A stir plate will keep your yeast in suspension while you are raising them in your yeast starter . . . and we’ve got instructions on how to make two different stir plates, one from old computer parts you may have lying around.
Trub in the secondary fermenter
Most small cylindroconical tanks have two ports on the bottom; one on the side of the cone and one on the bottom. The upper port is used to rack beer out of
Yeast Strains for Belgian Strong Ales
Yeast strains play a defining role in shaping the character of Belgian beers. Learn how to select the right yeast strain and take control of your fermentation by varying your pitching rate, aeration level and fermentation temperature when brewing Belgian strong golden ales, trpels, dubbels and others.
Canning Yeast Starters
Making a yeast starter is one of the biggest keys to making great beer at home. But, it can be a pain. Take the pain out of your pre-brewday preparations by canning your own wort for use in a yeast starter. We’ll tell you everything you need to know to preserve your own fresh starter wort, ready to be pressed into service at a moment’s notice.
When to harvest yeast
I always harvest and re-use our yeast (like other commercial brewers) and the accepted rule is that yeast should be cropped as soon as possible when its viability and vitality are
Keys to Aeration
Give your yeast some breathing room and say goodbye to sluggish fermentations with proper aeration.
Brewing with Brettanomyces (plus some Brett clones)
Learn how to put the "British brewing industry fungus" to work in your home brewery. You don’t need to be a lambic brewer to show an interest in this barrel-loving wild yeast. Plus: two wild Brett clone recipes
