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 · 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 …

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 …

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 …

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 …

Jun 29, 2023 · Every ingredient/yeast discussion comes down to your taste preference. I'm curious what others are running their temps at? I've done several at low 70s and it seems …

Nov 18, 2019 · A dry pack of yeast contains about 70 billion cells, so about 4.5 packs of dry yeast are needed. If one pitches half that amount, typical for most ale fermentations, you'd still need …