yeast

Dried brewers yeast can be bought in healthfood shops as a food supplement (I like it stirred into a glass of milk). Has anyone successfully dried out their yeast after a brew to use in this way, and if so, how?

Hi y'all, New member here, thanks for all the help so far from some of the brewers on here, I've scoured many a topic and had lots of valuable info. I'm back to brewing extract kits after returning to buckets from the Pinter 2.1 debacle. I've noticed that some of the instructions are saying...

Hi everyone! I was researching some time ago about saison dry yeasts and many homebrewers swear that M29 is Belle Saison or BE-134 repackaged. So I give it a try, bought one package of each and put to test. A lot of discussion about it here: Dry yeasts identified - your opinions please! The...

Hi All, I watched my dad brew beer as a kid and teenager, but most of his beer was only drinkable if mixed with supermarket stuff! Some of it occasionally smelled of eggs or tasted of vinegar but he still drank it! Somehow... When my mum said "Why don't you clean and sterilise everything!" He...

I'm relatively new to the Home Brewing world and In need of a little advice please. So I've recently tried to make 2x Mangrove Jacks cider pouches. 1X Mixed Berry and 1x Raspberry and Lime. Both have been made at different times and ended up with the same results...Sulfur smell when bottling and...

Hi there, I don't know if I am playing tricks on myself or worrying over nothing. I brewed my annual Czech pilsner last Saturday and pitched 2 packets of W34/70 into 14-15 litres as usual, pitched at 14 degrees. I stuck it on the heat pad set to 13 degrees wrapped in an old sleeping bag as...

Greetings, I am going to brew an Imperial Stout kit not grains!! Would you recommend: Imperial yeast A10 Darkness or Belgian Triple Trappist Ale I don't want dry, looking for smooth and complex flavours. Thanks Clive

Hi there, I guess its the time of year to brew a Biere de Garde. I am planning to do one next weekend and just putting the recipe together. I have based it on the GH recipe but due to the unavailability of Aromatic malt and the need to use up some hops I have made some adjustments: Aiming...

i am making some cider. I have the apples and a packet of champagne yeast. Now the packet says it will do for up to 23L, but I might not have enough apples for that. If I have 10L of juice, do I use half the packet or all of it. Can you have too much yeast?

It's brew day today, and the starter I've been building from harvested WLP518 hasn't taken off as expected after 18 hours on the stir plate and 6 stationary, all at 23℃. Normally I'd see a good Krausen by now, but this time there's almost nothing. Now I have several packets of dry yeast that I...

[Insert salutation appropriate to time of reading] All, I've recently had a shower thought I'd like to share and discuss. After watching several videos on making sour dough (yeast) starters for breads and reading that a starter can be spooned out thinly on a baking sheet and then dried to...

Prompted by another thread on Fermentis' safale T58, I've been thinking a bit about the use of dry yeasts in Belgian beers and by Belgian breweries. There is some suggestion online - quite convincing - that Struise use T58 for Pannepot, and De Ranke use T58 blended with S33 (or maybe another...

Hi, I'm planning on brewing a small batch of Milk Stout this weekend (around 10 litres) to test out my recipe before I scale it up. I'm using Safale 04 British Ale yeast, usually I would make a starter with the whole pack and add it to a 20L batch. Am I best using half of the yeast this time...

I've got a Witbier in the FV, fermented with WYeast 3944 Belgian Witbier, which I am going to transfer at the end of this week. I'm going to save some of the slurry, and am wondering if anyone has had any experience/success in using this yeast in other styles (Belgian or otherwise)? I'm thinking...

I'm used to seeing our foamy friend reaching its peak during vigorous fermentation and then gradually disappear, but on my latest brew, a hoppy session IPA, it's still visible even though fermentation slowed down drastically 5 days ago: Normally I'd have expected Krausen gone around 8 Apr...

I'm planning a session IPA based on a recipe in Brewfather for something called Twisty Listy. Among other ingredients the recipe calls for one packet of expensive liquid yeast from White Labs, WLP001. It's a 23 litre Grainfather batch recipe and uses a lot of generic malts which I don't have...

Hi All, I’ve just moved from dry to liquid yeast and am getting to grips with starters, something I’ve been blissfully ignorant of up till now. The calculator I used (Mr Malty) gives options for fewer packets and larger starter volume or more packets and smaller starter volume. The example for...

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Hi, I made a starter 4 days ago using White Labs WLP590 French Saison Ale Yeast, let it do its thing for just over 24 hours and then put it in the fridge for about 3 days to let it cold crash. The first thing I thought was strange is that the yeast wasn't really flocculating out like I had...

Thought I'd try a Bure Gold kit in my new Fermzilla, mainly so that I could get the hang of pressure fermenting and oxygen-free dry hop / transfers with this vessel before introducing more variables in the shape of one my own recipes. The kit recommended adding the included hops on day 4, but my...