Topic: Yeast

When to harvest yeast

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  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

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Keys to Aeration

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Give your yeast some breathing room and say goodbye to sluggish fermentations with proper aeration.

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Brewing with Brettanomyces (plus some Brett Clones)

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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

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Yeast Culturing from Bottles

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Not every yeast strain is available at your local homebrew shop. For some, you need to hit the bottle. Everything you need to know about how to round-up yeast from a bottle-conditioned beer.

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Yeast Ranching

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Master the methods of long-term yeast storage and manage your own yeast ranch.


Choose The Right Yeast For Your Beer

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We spend a lot of time classifying beer into certain styles, such as American pale ale and European dark lager. The yeast a brewer selects plays a big part in defining the flavor and aroma of most beer styles. In this article, we’ll take a look at different types of yeast and how they influence the beers we brew with them.


Harvesting Yeast: Tips from the Pros

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You’ve probably used their yeast, so let the brewmaster from Sierra Nevada tell you how they harvest and reuse their strain.

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Beauty and the Yeast

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You make the wort. but it’s the yeast that turns it into beer. What you can do to ensure that your fungal friends get off to a fast start and finish at the proper specific gravity.

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Extract varieties for yeast starters

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This question asks for opinions rather than any real facts. I can do that! Strictly speaking, any wort with a gravity ranging from 1.040 to 1.052 works well in starters with respect

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The Science of Yeast

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The layman’s guide to the science of brewer’s yeast.

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Making a Yeast Starter

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How to pitch the right amount of yeast and make a starter.

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Yeast off-flavors and clarifying beer?

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One of the best ways for homebrewers to clarify beer is to simply move the carboy to a refrigerator and hold it cold (38° F is ideal)for at least a week. Chilling

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