I brewed a 5.2% porter using WLP007. Half a Protafloc tablet near end of boil. After bottling I swirled bucket with about 2.5.litres of cooled boiled water. This is what it looks like. I can't perceive what is healthy yeast. Should I just bin it and buy another pack of yeast?
I'm poured the keg remnants from a pressurized ferment into a beaker to let it settle out but I'm puzzled by the layers I'm seeing. From a typical non-pressure ferment, you see (from the bottom up), trub/hops, yeast and then beer/amber liquid--like you see here: But here's what I'm seeing: I assume the foam was the result of releasing the last bit of pressure that had built up (probably a few psi) which foamed up the contents. The foam looks …
I have a Willamette variety vine that I want to get harvested, however the rains have started here in Western Washington. Right now the cones are quite wet, but i think they are ready to harvest, and some have already gone bad on the vine. Are there any special considerations that I need to worry about when harvesting them? I plan to dry them on a window screen in my garage.
I juiced some apples, took off all the sediments from the top, placed those in my brew bottle, and poured the fresh made apple juice in. (I made it as sloppy as I am explaining it.) I then poked a hole in a balloon and placed it atop my bottle. It has been sitting there since Sunday, the balloon expanded after the first day, and when I look i can see sediments rising and falling. How will I know if …
So I harvested my yeast for the first time (WLP566 Saison II), but I left the fridge temp mega low by mistake and it froze overnight. I have immediately thawed it out, but I am wondering if it now waste of jar space or could it still be viable?
The answer to this question suggests yeast shouldn't be washed, is that really the current consensus? what if I'm brewing a different style? Won't the trub affect taste? Lots of hop residue there. Dry hopped beer? is yeast in this case harvested from Krausen, primary or secondary? I usually only do primary, so lots of residue in the trub.
Sorry for seeming clueless, but I am clueless. I've only brewed about 15 batches, or less, of extract beers. Thus far, I've always bought prepackaged recipe "kits" similar to a Betty Croker cake mix. Since finding this site, I am seeing a lot of questions regarding washing, rinsing and reusing yeast, but I havent seen (found) a reason why you wold? Is it just economical? Cheers!
I am brewing an Irish Red Ale, followed by a Dry Irish Stout, both this week, and then I need to re-use that yeast within the following two to three weeks for an ESB (1.053 OG recipe was picked by a brewing buddy and calls for Wyeast 1084). All batches will be 2.5 gallons. The ESB recipe calls for pitching and fermentation at 70°F. For the red and the stout, I am hewing close to the BCS recipes (1.042 and …
I'm about 6 batches into my AG brewing and my fridge is slowly getting filled with jars of yeast I've been harvesting, each labelled so I can tell which batch they came from. So far I've been harvesting yeast only from the primary fermenter but I'm thinking about harvesting from secondary too because, at the moment, I don't want to force natural selection on my yeast population, but this will increase my yeast volume even more. In theory all of …
There are plenty of calculators that tell you how much starter to make for a specific amount of starting yeast and for a specific gravity of the wort. On packages/vials of yeast it tells you the estimate of how many yeast cells there are in there, however when you harvest your own yeast how are you to know how many yeast cells you have? How do you know how much starter to make if you don't know how many yeast …
Looking at this video I had the idea of vacuum sealing yeast that I harvest from my beer batches to better protect it from bacteria/mold. My plan is to rinse the yeast with boiled (sanitized) water and store it in that water (so it won't produce CO2). Since I'm not a biologist I'm wondering if that is a good idea, if anyone has done that before and if there are any downsides. In special, I would like to know if …
I've done yeast starters and I've re-used yeast beds but I have never previously harvested or captured yeast from a commercial beer. I tried it last night, inventing my process as I went but I'm wondering if anyone has a step-by-step based on my extensive experience. So, how do you harvest yeast from a commercial beer?
Still relatively new to hop growing and this year is my first viable yield worth harvesting. My cones are seemingly ready and some cool weather is on the way. Do I need to get the cones off the vine before frost hits? I've got one done and it is time consuming but frost may hit before the weekend, just wondering what impact frost might have. Can only find frost related questions regarding planting. Thanks Apparently no tags have been created …