Stirring beer during primary fermentation

[Minbari]

just buy a brick of any dry yeast, use a tablespoon at a time, I have 3 or 4 different brands, should last for many years

Do you just keep in the fridge? I have never considered this because i didn't want it to go out of date and then end up tossing it

 

[Minbari]

Do you think any of these opinion on yeast supplier are affiliation driven? One say really good another says really bad? Very confusing

There are very few commercial brewers on here, and even then i don't see any yeast suppliers giving a sweet heart deal on yeast so that a few more homebrews buy it

 

[Zambi]

It just goes to show that people (and equipment) are different.
I haven't used either yeast.
But if you want to have fun and total different opinions and experiences, go look for comments on Kveik Voss

 

[Sandy Feet]

Do you think any of these opinion on yeast supplier are affiliation driven? One say really good another says really bad? Very confusing

None of us are affiliated with anyone. We just like making beer. Each of us has a different method that we find works with our setup and situation. Thus, the differing opinions. If I couldn't get liquid yeast locally, I would use dry too. I just have a much better choice with the liquid, and the homebrew store is only 20 minutes up the road. I double pitch, and I can get the equivalent of a double pitch from White Labs for $13 or 14. Others can't.

 

[Minbari]

It just goes to show that people (and equipment) are different.
I haven't used either yeast.
But if you want to have fun and total different opinions and experiences, go look for comments on Kveik Voss

Those people are crazy!

 

[Anon E Moose]

It is in the primary, and I normally leave it for 3 weeks there before priming and bottling.

I'm just getting back into brewing. 3 weeks was considered too long back when I stopped frequenting forums. There was a fear of autolysis.

My primary fermenter is a bucket with a 2 inch stir bar setup. Just because yeast has dropped doesn't mean it is inactive. Before I stopped about 6 years ago, I beat the listed apparent attenuation for a yeast several times. It is my only means of aeration. I don't clamp the lid on the bucket until after the krausen begins to fall.

 

[Donoroto]

I'm just getting back into brewing. 3 weeks was considered too long back when I stopped frequenting forums. There was a fear of autolysis.

My primary fermenter is a bucket with a 2 inch stir bar setup. Just because yeast has dropped doesn't mean it is inactive. Before I stopped about 6 years ago, I beat the listed apparent attenuation for a yeast several times. It is my only means of aeration. I don't clamp the lid on the bucket until after the krausen begins to fall.

Autolysis in 5 gallon batches takes longer than 3 weeks. But I’m not that patient…

 

[Anon E Moose]

Autolysis in 5 gallon batches takes longer than 3 weeks. But I’m not that patient…

Hmmm... I can't find a good link for that. You have something you could point me too? I'd like to look into this. In what could be the least authoritative inkling one can have, I remember reading someone doing a test and only one of about 20 could pick it out in something he purposely aged to test the whole autolysis thing. My problem is I know a handful of people that have the annoying ability to do something like that. Not that they drink MY beer that often.

 

[Donoroto]

https://beersmith.com/blog/2023/08/25/yeast-autolysis-and-yeast-bite-in-beer-brewing/
Discusses autolysis and sets ‘a month’ as when autolysis can become apparent

https://www.micetgroup.com/beer-flavor-defects-caused-by-yeast-autolysis/
Discusses yhst pressure is a factor in autolysis. The pressure at the bottom of a 20,000 gallon tank is considerably higher than with a 5 gallon batch.

I excluded the many forum comments, as they are as flawed as I am. Some quote Palmer’s research that showed what I stated in my post. Consider bottle-conditioned beer:it sots on the yeast until consumed, often longer than a month…but do we see autolysis in them?