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. …

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 …

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 …

May 27, 2008 · I am just curious, I pitched my yeast into my starter a little early because I was in a hurry to leave and I would estimate the wort was about 90-95 deg. F. and the yeast was about …

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 15, 2012 · If a yeast company tells me something and I do it and it makes a bad beer, I probably won't buy their yeast again. As for Brulosophy, I don't take it as gospel, but I'm not …

Mar 2, 2009 · Hello. Curious if any of you could be considered 'experts' with Belgian yeasts. Looking for some in depth advice on the various strains that might help me decide on one for …

Oct 12, 2021 · I have looking online for some sort of equation or rule of thumb to calculate the sugar to yeast ratio during the primary Fermentation process to see whether it will produce a …

Jan 27, 2012 · Hello everyone To continue the never ending search for knowledge into the history of brewing & also to fill my lust for making the simple thing extremely complicated I am here to …