I’m making a lager. I need to propagate the yeast in two stages to reach the target cell count. Should I decant the spent wort from the first stage before i add the freshly boiled (and cooled) DME solution for the second stage? Will not decanting result in off in final beer. I will however, decant after the 2nd stage. Thanks

I've prepared a 1qt (~1L) yeast starter according to instructions from Wyeast.com. I didn't measure its gravity, but in theory it should be about 1.040. I am brewing a 5 gallon batch of high gravity stout @ 1.076 target original gravity. So, after pitching the starter, the total volume in the fermenter will be 5.25 gallons. How do I calculate a more accurate gravity reading from the blended starter and wort?

When it comes to yeast I often see three different descriptors used: active vs. dormant needs to be rehydrated vs. doesn't dry vs liquid/wet As a newbie, my immediate inclination is to associate dry (powdery) yeast with dormant, however almost all "dry" yeast seems to also be billed as dry active yeast (DAY). Some yeasts need to be rehydrated whereas other yeast do not. Can someone help me sort all these monikers out in my head? Or is any combination …

Looking at creating my first yeast starter for a DIPA recipe with on O.G. target of 1.085. For this O.G. Brewer's Friend is telling me I would need a 3L starter of an O.G. of 1.040 with a stir plate to hit my cell count (assuming yeast is 1 month old) (oh, I'll also be buying 2 packs of yeast). The yeast starters work far better with a stir plate, however, stir plates cost an absolute fortune and there's no …

I've just recently started up home brewing and wanted to know what is better to use in terms of yeast? my local supplier has Alcotec, does this suffice?

How is a starter different than what's going on in my 5gal fermentation vessel? From what I understand, a starter is you just making a mini beer, allowing yeast cells to multiply... But, why doesn't the same thing happen (yeast multiplying) if you pitch a small amount of yeast into 5 gallons of wort? There's plenty of sugars in my wort - why isn't the yeast multiplying? I've also heard of people taking the yeast after fermentation and using it …

I have just started brewing again after a very long break. I've tried a few brews from kits, and for my latest brew I decided to create my own wort from LME/DME and hops (pellets). I basically followed John Palmer's Cincinnati Pale Ale recipe. As this was my first homemade wort, I followed the instructions pretty close to the letter (even a small boil over). I boiled all the water, including 12 litres that I added to the fermenting bin …

I have no yeast in the house, but I do have a sourdough starter (for bread). I was wondering if it is possible to use sourdough starter in place of yeast? Googling just found me lots of bread recipes, and this question is the opposite of this question.

I don't know if this has been asked before. How do they make yeast commercially?, I mean where does they get starter yeast? Is it possible to do the same at home? (I know I can just buy it, but I'm curious)

My wife™️ and I made a yeast starter last night using the usual H2O with DME, and we wanted to culture the yeast from a can of beer we've had in the pantry for some time. The can of beer we chose was 4 four corners el superbee, it's a local beer brewed in the dallas metroplex area, and from drinking previous cans of beer, I've always noticed quite a bit of yeast at the bottom of the can, so …

I just made a yeast starter for my upcoming brew and I realize the bag I was using for DME was pushing a year old and hasn't been through prime storing conditions. It got mixed in with my other stuff somehow and I realize I used it. The DME seems fine, no visible problems or anything. It also smelled fine when boiling the starter. I was wondering if there is any concern with using this yeast starter I just made? …

Northern Brewer has a product called Fast Pitch Canned Wort. The instructions say that you can just mix it with water out of the tap and then pitch yeast to make a yeast starter. Why does this not requiring any boiling? Presumably the canned wort itself is sterile, but what about the water that is added, and what about the outside of the container? In a video, a Northern Brewer employee just opens the can with his grubby hands, adds …

I'm very new to brewing and also fermentation and I'm really confused when I start fermenting my ginger bug. I don't know when to screw my bottle tight and when to put a cheese cloth on top of the bottle and when to use airlock during the brewing process. I guess.. To put cheese cloth during first fermentation so I can capture more wild yeast into the bottle? But then if it start bubbling, the bubble will go away. Also …

I have a wine that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock. I think that the reason is the sugar and the yeast needed to be added. I saw in some YouTube channels that in one gallon of Welch's grape juice I should take out two cups of the juice out, then I have to add half a kg of sugar and one teaspoon of yeast to it. In fact, I …

I am looking to brew some ginger beer and other simple stuff. I wonder what are the characteristics of baker's yeast? Will they do for a ginger beer? What are the disadvantages? In Europe we have ("Fala" brand) baker yeast packed in cubes and dry baker yeast ("Dr. Oetker" brand). This stuff is cheap and I can get them in any grocery store. I don't expect wonders but a Champagne/other yeast is so hard to get.

A little bit of background: I finished brewing a black IPA and pitched yeast around 5:00 on Sunday. Admittedly, the wort was a little warm (75F), because it was 9 degrees outside and I was in a hurry to get back inside. The yeast was made from Wyyeast #1056. I made a starter on Thursday, after the major activity had subsided, I put it in the refrigerator overnight, decanted the wort and added more boiled wort. On brew day I …

I noticed that some breweries and home brewers reuse yeast for next batch. But from what I read about yeast mutation and generations that every new cell generation is bit different and can affect beer taste, so how home brewers and breweries reuse yeast and get consistent result? Also how about yeast starters? as whenever you grow cell count you producing new cells so new cells must be altered as they mutated?

After forgetting to place the yeast starter in the fridge overnight I placed it in the freezer this morning for a short while to do a quick cool crash. I misjudged the time and the water above the yeast cake has begun turning into a frozen slurry - though it is not completely frozen. I had a 1.1L starter in the freezer at -17ºC for roughly 1 and 3/4 hours. I've read on other questions that if frozen it will …

The Homebrew Dad yeast starter calculator (which gives you more numbers than the Mr. Malty one does) promises a yeast growth factor of about 45 times for 10 billion cells pitched into 3 litres of 1.040 gravity wort for a stir plate starter. In other words, 10 billion cells will produce about 450 billion new ones. I know that stir plate starters can achieve high growth rates, and 10 billion cells in a 3 litre stir plate starter will have …

I am thinking of making a beverage out of locally available starch sources. My question is, is there a possibility to convert those starchy objects to fermentable sugars? And what type of yeast should I use for fermentation? Thank you to all who will respond to this question, it would be a great help.