Brewing With Total Confidence
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I recently received a few packets of Crossmyloof yeast from my friend @AHarper but one (the Belgian, which unfortunately is the most interesting...
Hi everyone, I'm new in this field and I'm struggling to find out the density of a sample of cropped yeast before being diluted and stored in the...
I have a new packet of yeast which I intend to use for the next brew but I also have a packet of the same yeast which is 2 years past its use by...
Home brewing for nearly 1 year ~ 1 a month, so still consider myself a newbie From what I understand, dry yeast is easier to use (just pitch) vs....
So I had a good brew day and pitched the dry yeast at about 21 celsius. It is now 26 hours later and there is no activity. I used an American West...
here is a link to the technical data sheet...https://www.lallemandbrewing.com/wp-content/uploads/2019/12/TDS_LPS_BREWINGYEAST_VOSS_ENG_8.5x11.pdf
I brewed a Basic German wheat beer using WLP300, as I noticed the Krausen like no other I have seen before I decided to Harvest about 3-400 ML of...
I really wish yeast companies could package yeast for small batches. 1 to 3 gallons. Would love to use imperial yeast on a 1 gallon batch but...
Hi! I brew pretty small (5/10 liters), so I do not use the whole package. Is it possible to add the yeast in grams, so I can keep better track of...
I have a packet of SafLager S-189 from Fermentis and I'm trying to figure out how many sells are in it. The packet is 11.5 gram and the expiration...
Is there any information or article on brewing beer with wine yeast?:p
Hey gals & gents, So my question deals with conditioning fruit while utilizing the high-temperature tolerant Voss Kveik yeast. I will be primary...
It doesn’t seem worth the time. I feel like buying new yeast may be expensive but more convenient.
Just pitched yeast under 12 hours ago but I’ve never seen this type of look before underneath the krausen.
Is there a real benefit of fermenting saisons at a higher temp (high 70s to low 80s) as opposed to sticking within the 68-72 range?
I'm halfway through reading John Palmer's book "How to Brew". Decided to make my first yeast starter last night follow the starter wort recipe...
Hello all. I am in the fermentation stage with this beer, despite not having a ton of info on Voss Kveik and the flavors it imparts in wheat...
I have some Wyeast Ale 1056 that has a date of Nov 18 2018 and has been refrigerated since around then. It looks like it has activated and bag is...
Okay everyone, looking for an example to a question I get a lot. What is the difference between a lager and an ale? Most people think they are the...
I'm interested in hearing what folks use (grain, yeast, barrels, etc) to get the savory umami character in stouts. I particularly like how it...
