Topic: Yeast
Amylase Enzymes
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
Yeast Starters for Yeast Blends
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
Yeast Selection for Cider
When you decide how to turn your apples (or apple juice) into this time-honored but also trendy beverage, you are faced with more choices than ever before. Explore the world of yeast possibilities before you ferment your next batch of cider.
A Pure Michigan Beer
A Michigan homebrewer sets out to brew an India pale lager with 100% Michigan ingredients.
Collaborative Fermentations
By pitching two different yeast strains it is possible to play to the strengths of both strains.
Operation Strain
A Colorado homebrew club crowdsourced to find the best yeast strains for brewing a club member’s German Pils.
Rehydrating Dried Yeast
The Wiz weighs in on whether to rehydrate dry yeast and defuses a bottle explosion problem.
Getting Yeast From the Bottle
Culturing yeast, high gravity brewing.
Yeast Starter Temperature
The Wiz warms up talking about lager yeast starters and clarifies a question about chill haze.
Brewing with Brett: Tips from the Pros
Two pros dish on the wild Brettanomyces
Predicting yeast flavors with temperature fluctuation
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
Repitching Yeast
Get more mileage from your yeast, plus fine tune your pitching rate — how and when to repitch.
