Topic: Yeast

Wild Yeast Pitch Rates

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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

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Learn the Rules of Pitching

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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.


Kveik – Norwegian Farmhouse Yeast

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 Stop me if you know this story; farm brewers ferment without access to commercial yeast, sterile culturing, or precise temperature control. Passing their strains down and sharing them, the mixed-cultures adapt to

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Homebrew Yeast Strains Chart

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With the plethora of yeast strains available from different companies, it can be hard to keep all of the products straight. Choosing the proper yeast strain is essential to the quality of


Make A Yeast Starter

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This content appears courtesy of Wyeast Labs. For further info  https://www.wyeastlab.com/ Basic Guidelines for A Yeast Starter Many brands of yeast for homebrewing are designed to directly inoculate 5 gallons (19 L)


Pitching Rates for Fresh Yeast

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Table 1 – Repitched Pitching Rates and Quantities (billions of cells per liter of wort) OG Rate in Billions per Liter SG Plato 0.5 1.0 1.5 2.0 1.020 5.1 2.5 5.1 7.6


Acid Tolerance of Brewer’s Yeast

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In the last 15 years, American sour beer has grown from experiments tucked away in the sheds or corners of a handful of breweries, to dedicated producers and year-round offerings from the

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All About Brett

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A glass of a saison brewed with “The Mad Fermentationist” house Brett/Saison blend hopped with Hallertau Blanc and Huell Melon, and blended with a bottle of Alsatian Gewürztraminer. In 2012 Chad Yakobson

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Cultivate Your Own House Yeast

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For thousands of years yeast have been used to make bread, wine, and beer. In fact, modern day archaeologists have found ceramic pots in the tombs of Egyptian pharaohs containing dried yeast

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Using Dry Yeast

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It’s 1978 and I’m new to the USA. The only decent commercial beer I can get is Ballantine’s IPA and it is not always available. Fortunately in that year homebrewing was made

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Brewing With Lactobacillus

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A collection of anaerobic Lactobacillus starters: Lactobacillus buchneri, Lactobacillus brevis, Lactobacillus delbrueckii, and Lactobacillus plantarum. advanced brewing Why does Brettanomyces get all of the attention when it isn’t even responsible for making

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Brewing All-Brett IPA

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Beer historian Ron Pattinson, of the blog Shut Up About Barclay Perkins, is famous for writing about the longevity of ideas in the brewing community. His research provides some necessary grounding to

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