Archive for the ‘Yeast Cultures’ Category
Saturday, November 12th, 2011
For the first time in many years I experienced a bad batch of home brewed beer last month. I am sharing this with the community so you can avoid my mistake. It is embarrassing! Being out the time and money for the batch and having an empty keg sucks. However, I ...
Posted in Brewing, Yeast Cultures | 7 Comments »
Saturday, September 25th, 2010
Pacman is the name of the yeast used by Rogue Brewery of Oregon. Rogue makes Pacman available in limited quantities to home brewers from time to time.
Originally, I didn't get the name. Were they being cute? Does it 'pack' a punch? No, I was not thinking literally enough. ...
Posted in Yeast Cultures | 1 Comment »
Saturday, January 30th, 2010
Yeast washing is a simple, yet useful procedure that will allow you to harvest, store, and re-use yeast from your own yeast bank for pennies per brew session. Please review how to make a starter and why a stir plate to help you best re-activate your yeast after cold storage.
SANITATION: ...
Posted in Yeast Cultures | 22 Comments »
Saturday, January 2nd, 2010
An essential tool in the home brewer's kit is a stir plate. Using a stir plate with a yeast starter boosts yeast cell counts dramatically*. This leads to healthier fermentation, and thus better beer! I recall using a stir plate in chemistry lab. In that case it ...
Posted in Equipment, Yeast Cultures | 4 Comments »
Sunday, December 6th, 2009
An excellent property of dry brewing yeast is that they have a very high cell count, they store well (years) and the yeast are packed with nutrient reserves which allow for fast starts. When brewing lagers, the vast majority of yeast strains are liquid yeast strains, requiring large starters ...
Posted in Yeast Cultures | 1 Comment »
Sunday, October 25th, 2009
Creating a simple yeast starter as outlined here at brewersfriend.com will greatly increase your yeast cell count, but there is a way to easily supercharge this process. By using a stir plate you will be able to grow nearly 50% more yeast cells using the same volume of starter ...
Posted in Beer Styles, Yeast Cultures | 16 Comments »
Saturday, September 19th, 2009
White Labs has always been a favorite of mine, no matter the yeast variety, they produce excellent beer and are very reliable yeasts. Aside from the fact that you get a great product, you get a really cool test tube looking vial that is already labeled, which you can ...
Posted in Yeast Cultures | No Comments »
Wednesday, August 19th, 2009
Creating a simple starter can help assure viability of your yeast prior to brew day, it can also work very effectively to increase the yeast cell count so that you do not under pitch (too few yeast cells) your brew. Under pitching can stress your yeast, impede a healthy ...
Posted in Yeast Cultures | 29 Comments »
Saturday, May 30th, 2009
Flocculation describes the process of yeast sticking and clumping together once all the nutrients have been used. As the yeast gathers, they become too heavy to remain in suspension in the beer, and fall to the bottom of the fermenter, mixing with the sediment and nutrients. Home-brewed beer can use ...
Posted in Yeast Cultures | No Comments »
Sunday, May 3rd, 2009
Beer snobs will insist that there are truly only two types of beer: ales & lagers. While it’s amusing to hear them explain why a German Dopplebock is a lager while a Wietzenbock is an ale, the truth is that they’re not actually talking about flavors or styles, but yeasts. ...
Posted in Lagering, Yeast Cultures | 2 Comments »
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