Apr 20, 2010 · Okay all, looking for some feedback! I realized over the past couple of years there have been a number of new yeast labs popping up with offerings to homebrewers. Many of the …

Aug 18, 2024 · The yeast should be incubated for about 24-36 hours, under continuous or periodic agitation, and your starter culture will be ready! But what about yeast storage, as …

Feb 16, 2012 · So I wandered headfirst into a rabbit hole today with the help of Google Search. The quest was for a simple answer as to methods for estimating yeast cell counts in a slurry …

Dec 31, 2012 · Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast. The numbers I …

Apr 9, 2007 · This helps the yeast get active quickly, and they go through their aerobic stage, eating oxygen and reproducing, rather than producing alcohol. If you want to be a bit more …

Dec 20, 2022 · Anyone make a yeast starter using dry yeast? If so what is your process.

The yeast ferments out dry with a clean richness that I think blends very well with german hops. Flocs out well, takes a few more days to ferment AND reduce diacetyl than the 2124 or the …

Apr 10, 2018 · Wine yeast has a lower temp range than the manufacturers would suggest; I recently put a DV10/71B mixed starter in my fridge to cold-crash the yeast and it kept …

Jul 13, 2011 · This yeast is a beast and loves wheat. The most violent fermentations I have experienced to date is with this yeast. I use it in my take on a wit which is not very wit at all. …

May 5, 2014 · Was i suppose to stir the wort after dumping the hydrated yeast in or dry yeast for that matter ? Or will it just work it was into the wort ? Newbe