Feb 16, 2012 · Brew 2.5 gallon batch, throw in the yeast. Save the yeast cake in a quart jar, use about half in the next batch and reserve some of the wort to go back in the jar. Next batch. …

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 …

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 …

Jun 6, 2007 · Does anyone know of a resource similar to this yeast comparison chart, but for dry yeast? That is, what are the equivalent strains of White Labs and Wyeast...

May 12, 2017 · Correctly rehydrating dry yeast is important. Yes, this adds a few steps to your brew day, but remember that it is the yeast and not the brewer who makes the beer. How to …

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

Nov 18, 2019 · A dry pack of yeast contains about 70 billion cells, so about 4.5 packs of dry yeast are needed. If one pitches half that amount, typical for most ale fermentations, you'd still need …

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. …