Lager Yeast are typically fermented at 45˚ 58˚F. If desired, Lager Yeast can be given a hot start at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

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 …

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. …

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 …

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 …

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 …

Apr 9, 2007 · This helps the yeast get active quickly, and they go through their aerobic stage, eating oxygen and reproducing, rather than producing alcohol. If you want to be a bit more …

Jan 4, 2025 · The fast pitch canned wort is an instant yeast starter, which normally would be used with liquid yeast. No need to boil or use DME. As @mac_1103 stated, direct pitching the dry …

Jul 13, 2011 · This yeast is a beast and loves wheat. The most violent fermentations I have experienced to date is with this yeast. I use it in my take on a wit which is not very wit at all. …

Aug 10, 2020 · I try different yeast depending on what I have and if I wanna try different things. My "best" attempt had to be the first time and did it with 34/70 since it sells itself as a …