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Questions tagged [yeast]

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Yeasts are micro-organisms used in brewing to produce alcohol during the process of fermentation.

709 questions
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2 answers
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I was told in Why is it OK to pour the wort into the fermentor as opposed to siphoning it WRT aerating? to mix and splash the cooled wort to aerate it when I start the fermentation. I poured the ...
Joe C's user avatar
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4 votes
2 answers
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I’m new to homebrewing and wondering about the effects of heating my brew mildly after fermentation starts. Specifically: At what temperature would heat start to kill the yeast, and how hot is too ...
Rodrigo Herrera's user avatar
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1 answer
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I'm doing a razorback IPA in my house, the house temperature is around 15°C=59F, the beer seem to be a little bit hotter but noting seems to be happening. I'm afraid about the fermentation process, so ...
Daniele00's user avatar
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I finished a 10gal batch of ESB last weekend and I am trying to wash the yeast to keep it for next time. I am not seeing a clear separation in layers though. Can anyone tell me how much of this is ...
Metropolis's user avatar
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1 answer
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Am getting back into home brewing after a decade-plus hiatus. Call me "born again," at the risk of offending some (I hope none are). When I started in the 1990's, the cultures from Wyeast ...
Dr Vigg's user avatar
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1 answer
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What % of potassium sorbate, and or potassium benzoate do you need to add to a liquid solution, mixing water with fruit powders to keep yeast/mold from growing?
Shahn's user avatar
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1 vote
3 answers
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Hello I am new to home brewing and think we may have made a mistake in the process. We chopped and squezed our apples that gave us 17 litres of juice this is now in a fermenting bucket to this we ...
Chris Claydon's user avatar
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1 vote
4 answers
451 views

I have recently started making mead as a bit of a hobby to use up our honey supply. Making the mead has been quite a fun experience but I was wondering. Since your using yeast and feeding it sugars to ...
Max's user avatar
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1 vote
2 answers
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I'm brewing a solera mead experiment at home. It's on a six month rotation, so every six months I make a new batch, let that sit for a month, and them go down the line bottling the oldest and ...
Lumen S.'s user avatar
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1 answer
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Lalemand seems to be producing a lot of nice esthers at 22-23 degrees. I was wondering what this looks like at 30~32 degrees. Would the esthers become off-flavours?
Lucas Kauffman's user avatar
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1 vote
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I made some homemade wine and I believe I didn't add enough sugar because it reads 0 alcohol. My question is my wine has been strained and transferred into clean jars and dead yeast gone. If I take ...
Brandi Castronovo's user avatar
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2 answers
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I just tried my first batch of Pliny the Elder after not brewing for some time,and it was a disaster. I decided to try brewing in a bag. I was a little short of beer after the fermentation. I did not ...
MacMondo's user avatar
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1 answer
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I brewed my second ever batch of beer on the weekend (the first one tasted okay but was flat, I guess I didn't put enough sugar in when bottling). and I have a few questions. I'm using a 5L glass ...
therealn000b's user avatar
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I recently tried fermenting pure apple juice. I didn't add sugar to reach my goal for ABV. I took enough juice out to use to make a starter, but my yeast was weak. It was close to expiration, so I ...
Ron Richardson's user avatar
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1 answer
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Trying to grow a SCOBY following the video linked below. It’s currently day 4.5 and I maybe see something very faint but not even sure about that. I have it in a bedroom around 70, window closed, on a ...
P.S.'s user avatar
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