Hello all. I am in the fermentation stage with this beer, despite not having a ton of info on Voss Kveik and the flavors it imparts in wheat beers. I also have not brewed with Raspberries in the past, and would like some advice. Just a bit about brew day- We hit our OG right on the button at...

I have some Wyeast Ale 1056 that has a date of Nov 18 2018 and has been refrigerated since around then. It looks like it has activated and bag is inflated a bit. Question- can I still use the yeast if I am going to make up a starter? Or is it too old? Thanks

Okay everyone, looking for an example to a question I get a lot. What is the difference between a lager and an ale? Most people think they are the same--so when I explain it--their eyes kind of glaze over, and walk away muttering something along the lines of "Okay, beer dork.". We are having a...

I'm interested in hearing what folks use (grain, yeast, barrels, etc) to get the savory umami character in stouts. I particularly like how it balances the residual sweetness in bigger beers. I've yet to find the grain or yeast combo that imparts those qualities/notes. Any feedback or guidance...

Hello fellows brewers - first post here. I have some old cans of Northern Brewers Fast Pitch. It's been in storage (70F). The canned date is Feb 11 2016. There is no expiration or use by date even though it is a pasteurized product. Anyone else use it long after can date? thx Bill

There are so many yeasts appearing now that it's unreasonable to expect the BF team to keep up (especially with yeast manufacturers in different countries). Could you just give us the ability to add our own custom yeast entries in exactly the same way that we have custom fermentables. I know...

What you think of the trend, Norwegian yeast, Norwegian ales?

I have a 2 gallon fermenter and just tried my hand at my first all grain brew. It's supposed to be a Belgian Dubbel. The yeast pack I got was a little less than 4 months old and made for 5 gallons. 2nd day after pitching the yeast I have a thick head of yeast on everything. Is this normal? The...

Im preparing my hop yard, and also learning how to wash yeast, and also working on capturing wild yeast. Is it possible to capture yeast from a mix of berries and flowers? Also could we mix yeast, per example saison washed yeast with wheast beer yeast?

Liquid yeast, forget in my car, 12 hours frozen Tried it anyways, but didnt work well, no krauzen in the fermentor (fermentor B) 4 days after the beginning of the mini-fermentation, I wash wheat beer yeast (which was in fermentor A, 4 days in the fermentor too, 2 brew that day). I poured 3/4...

How to keep yeast? What do you suggest me, if I want to keep the yeast, one brew after another.

With the growing popularity of many mixed fermentation beers, the "Custom/2nd Yeast" field in the Yeast section is not adequate to plan and track fermentation. Instead, it would be more powerful to enhance the Yeast section to function just like Malt/Hops/Mash/etc. The "Custom" field can be...

My last batch of session ale was slightly over pitched with re-hydrated S-04 and spent the first 3 days around 72f. Fermentation took off like a rocket and was at my expected FG (OG1.039-FG1.009) within 72 hours. A comment by another member got me concerned about the acetaldehyde that the warm...

I brewed a Saison on Sunday using Wyeast 3724 Belgian Saison in one of the smack packs. After removing from the fridge I gave it a wack and let it sit for the 3 hours as recommended. The pack expanded and was pitched at 78f. A few hours later the airlock was bubbling like crazy and the next...

I don't have any yeast on hand and I'm wanting to brew tommorow. Would 1 litre (part fermented) from my current brew be enough yeast? I did a google search and came up with this article, while searching for information. Not relevant but caught my eye...

Most of my brewskies have a thin layer of yeast (?) on the bottom of the bottles. I was wondering… Assuming this is yeast.. should I be able to use this deposit to make a new yeast starter? Or is this yeast completely dead after, say 6 months? Do any of you guys have any expedience with this...

We have a small factory. One-tank method. We cook a light lager. I use the method of assimilation, assimilated and harvest yeast 20% by 80%. I get 15 mil.cell / ml at the begining of fermentation. Before the filtration, after all yeast removals, there were 8-14 mil.cell / ml. now this number is...

Hi all, brewed an amber biscuit ale two days ago and pitched a rehydrated dry yeast. It was a Neale's Brewing Supplies West Coast Ale yeast, 15g packet for 5 gallon batch. The first time I have used this yeast and also the first time I have rehydrated a yeast. OG was 1.052 and on day two it's...

Hi guys, I will brew tomorrow an American Pale Ale I already did before and came out great. 11L batch, The OG=1046, FG 1020 (the estimation was 1012). I used one pack of Safale S-04 (11.5 gr). I am trying to recreate the same batch but I have only 7 gr. from the same yeast. I used the...