Topic: Yeast

Yeast Washing

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I too question the desire of many brewers to acid wash their yeast. But before diving into why yeast washing is used I want to touch on another topic raised in your

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Amylase Enzymes

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At first glance, wort fermentability could be the problem with this brew. It seems that plenty of healthy yeast was used, the wort was well oxygenated and fermentation conducted at a very

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Yeast Starters for Yeast Blends

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If I had to choose between using an old mixed yeast culture that has the “correct” ratio of yeast cells that the yeast supplier used in the blend or using a vital

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Yeast Selection for Cider

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Explore the world of yeast possibilities before you ferment your next batch of cider.


A Pure Michigan Beer

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A Michigan homebrewer sets out to brew an India pale lager with 100% Michigan ingredients.

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Collaborative Fermentations

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By pitching two different yeast strains it is possible to play to the strengths of both strains.

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Operation Strain

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A Colorado homebrew club crowdsourced to find the best yeast strains for brewing a club member’s German Pils.

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Rehydrating Dried Yeast

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The Wiz weighs in on whether to rehydrate dry yeast and defuses a bottle explosion problem.

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Getting Yeast From the Bottle

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Culturing yeast, high gravity brewing.

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Yeast Starter Temperature

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The Wiz warms up talking about lager yeast starters and clarifies a question about chill haze.


Brewing with Brett: Tips from the Pros

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Two pros dish on the wild Brettanomyces

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Predicting yeast flavors with temperature fluctuation

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The batch size for most homebrewers has been around 5 gallons (19 L) for a very long time, and keeping this volume of fermenting beer cool is not difficult. Recently, however, many


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