Feb 16, 2012 · So I wandered headfirst into a rabbit hole today with the help of Google Search. The quest was for a simple answer as to methods for estimating yeast cell counts in a slurry …

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 …

The yeast ferments out dry with a clean richness that I think blends very well with german hops. Flocs out well, takes a few more days to ferment AND reduce diacetyl than the 2124 or the …

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 …

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 …

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 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 …

Jul 17, 2013 · Throwing a batch of wine with bread yeast in the fridge will help the yeast settle to the bottom more quickly. That is a good way of doing things. Recipes like the JAOM recipe …

Oct 3, 2014 · The yeast very much prefer the primary pathway because it produces energy and does not produce ethanol, which is poisonous to yeast. However, eventually the oxygen in the …