Topic: Yeast
Wort Aeration – Providing an environment to flourish
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when of this technique.
Sour Sans Bacteria – Brewing with lactic acid-producing yeast
New strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.
Flavors from yeast starter
I have a routine when preparing to answer questions for my column, and this routine begins with editing questions that come into BYO magazine from email, social media, and snail mail. It
Yeast Management: Tips From the Pros
Yeast are a keystone piece in the development of our beers. Provide them with proper room and board, treat them with respect, and these microbes will work miracles. Learn from two masters
Brewing With Wine Yeast
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.
Brewers’ Lingo – Understanding Yeast Talk
Here we present some yeast lingo explained for the layman/normal human being.
Yeast Pitching and Propagation: Techniques
If there’s one piece I can recommend for yeast propagation, it’d be an Erlenmeyer flask. An Erlenmeyer flask is easy to close from contamination and take accurate measures in.
Yeast Slurry Comes Into Focus
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
Fermenting and Conditioning
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
Attenuation & Flocculation for Beginners
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
Re-Pitching Yeast
Re-pitching of yeast is a normal method used by brewers around the globe. Although the practice is simple, there are a few rules that may make the method less than ideal for
Build a Stir Plate
When used for building yeast starters, the continual stirring of the stir-bar provides constant agitation and aeration of the yeast. The result is smaller starter sizes and less time needed to build more yeast cells.
