I have read here and there that it is ok to pitch your yeast at a high temperature, say 83°F? Seeing as it will take a considerably long time for the temperature to drop to an ambient 68°F then what about the esters or off flavours which may occur during the cooling down time ? Will there be any if using Safale 04?

I’m doing a porter, went through all steps and got to pitching the yeast in the bucket. After only a few hours my fermenter seriously bubbled over. Thoughts?

I was recently doing a batch of beer and for some reason the temp of the beer after I put it in the primary fermentation bucket wasn't low enough to pinch the yeast right away. I left the top off of the bucket a little bit to try and cool it faster but it was "exposed" for probably about an hour at least. My question is will this mess up the beer? or should it be ok.

If I want to have a beer ferment in less time would doubling the amount of yeast I pitch help? Will there be any consequences of doing so? Does it matter if I make a starter for them both?

I'm brewing two batches of grain mash, since im using a small pot. Anyways, half is cooling outside right now, the other half is on the stove, I plan to combine the two afterwards then get it to 70°F to add the yeast. How cold can the half outside get? It's -30°F (-34°C) outside (no yeast is added yet).

I've recently made a wit and used Wyeast WLP 3944. I didn't have time to make a starter and only had one package of yeast. Beersmith estimated the package to be around 66% viable given the date on the package. I noticed that the yeast took a really long time to get going and the kraüsen lasted for a few weeks. The beer turned out great, but there's a hint of banana on the nose. I've read that under pitching …

Yeast: Mangrove Jack's M44 - US West Coast Yesterday I brewed an IPA recipe but had a couple of issues when it came to pitching the yeast. The first was that I could not get the wort temperature below 23.9ºC (75F). The second was that I cooled the re-hydrated yeast too far, to 19.1ºC (66F), as I expected to get the wort down to 21ºC-ish (70F). When I could not get the wort temperature any lower, after using the chiller …

I have a yeast on the trub from my 5 gallon batch fermentation. I want to reuse it for my next batches. Is that ok if I add all of this yeast to my next batch? Or is there any proportion I should follow?

I came here not only to solve my off-flavour issue, but also to learn more about early stage of fermentation. I am making sodas (mostly Ginger Beer) which I am fermenting for carbonation. Everything went well all winter and I didn't have an issue, but suddenly, two batches in a row, I am smelling and tasting solvent like/nail polish off-flavour. According to the descriptors it seems like it could be ethyl-acetate. The recipe I am using stayed the same, I …

I just brewed with what I now realise is a rather old Williams Brewing Kolsch kit. The yeast is Wyeast 2565 Kolsch and the packet has already expanded. I have no idea when it expanded, so I assume it must be months ago and that the yeast has already died/gone dormant. The manufacture date is 07 Jul 2014. I have already ordered a replacement yeast packet which will hopefully arrive towards the beginning the week. I have chilled my wort …

Like the title says, after I chilled my wort I realized the kit I ordered did not come with yeast, an error on the packers fault. Because of my work schedule I wasn't able to pitch the yeast for about 6 days. When I did finally go to pitch the yeast there was what looked like mold growing on top in the shape of bubbles over the wort. I scraped it all off with a spoon, but I'm not sure …

First time home brew. I followed instructions and pitched yeast into wort (which looked like mud) airated it a bit, placed in my basement with a cover over it. There was a bit of activity in the first 3 days, a tiny bit of clarity, but it would appear like the yeast has stopped? No activity or movement in the carboy. The vapour lock isnt bubbly or anything. There is an inch of setiment at the bottom of the carboy. …

I brewed an all grain stout 2 weeks ago, OG was 1.087 which was almost spot on for where I'd hoped. However, I mis-calculated the pitch rate for my starter. Racked to secondary to dry hop with mint (it's a chocolate mint stout) and I'm about 10-15 points higher than I need to be on it. I made another starter yesterday that's on the stir plate ready to pitch. My question is should I try to aerate the starter somehow …

According to brewers-friend, I am short 139 billion yeast cells for a recipe I was estimating. I was planning on trying something along the lines of this recipe. My original idea was to re-hydrate a packet of Safale S04 and chuck it in. Most of my brews had an F.G between 1.010 to 1.015 but I have not brewed a beer with this high of an O.G Is brewers-friend being a bit conservative with their estimates or should I take …

I have seen lots of posts where guys say they stayed up late because their wort hadn't reached pitch temp until 4am or somethinglike that. What is the harm in just going to bed at 1 or 2, waking up and pitching 6 hours later? or even 8 hours later?

I'm giving my first starter a go: a 2.4L starter for a 21L batch overall. Since this looks like it will account for over 11% of the total volume, should I recalc for a 23L / 19L batch? Or should I keep the recipe for a 21L batch but only add total 19L before the starter? The gravity will likely be quite different. I haven't measured the starter but assume it'll be around 1.040. The starter is made from straight …

I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast mixture to my fermenter which already had the must (correct terminology?) in it. However, the yeast did not just float at the top like it usually does when used dry, instead some was suspended in the must …

Yesterday I brewed my first Lager. I chilled the wort to about 72 degrees and figured i should get it colder before pitching. So i got the wort into a carboy and then got the carboy into to the freezer at 50F and left it there overnight. This morning i was about to pitch the yeast but noticed about 3 inches of sediment (is this cold break?) on the bottom of the carboy. At this point i did not know …

First off, a bit of background: This is my 3rd batch of homebrew so I am new to this. I'm using the following: Morgan's Golden Saaz Pilsner can of goo, Fermentis Saflager s-23 yeast and a brew booster (Dextrose, malt and corn syrup). After 2 weeks there was still no bubbling in the airlock so I decided that the yeast must have died and I pitched a 2nd round of yeast and while doing so I noticed a thin rim …

My batch didn't reach the target FG and I'm trying to decide whether to just bottle or to pitch more yeast (would be 3rd pitch). I have a very similar situation to the one described here: Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer? Also made an oatmeal stout, did a partial mash w/about 5.5 lbs of extract and 5 lbs of grains including 1 lb of …