A brief background on brewers yeast

Ales use top-fermenting yeast strains that typically ferment between 65-75F and lagers use bottom-fermenting yeast strains that typically ferment from 50-55F. Pitching temperature should always be 80F or under because yeast will die if exposed to temperatures over 110F. Too high of a fermentation temperature can also result in a variety of off-flavors or higher alcohols (fusel alcohols). Yeast fermentation time will vary depending on strain, temperature, and fermentation environment, however most fermentations should be complete within 7-14 days.

1. Respiration – Also known as lag time. In this stage, the yeast is reproducing to reach critical mass, which then leads to the second stage, fermentation. You want to minimize the time the yeast spends in this stage because you want the yeast to start alcohol fermentation as soon as possible to prevent invasion and spoilage from bacteria or wild yeasts. This is why proper sanitation and pitching healthy brewers yeast or a yeast starter is essential.

2. Fermentation – In this stage, the yeast is actively consuming the sugars in the wort, turning them into CO2 and alcohol.

3. Sedimentation – The yeast enter this stage once the sugar level starts to drop. The yeast drop out of solution and become dormant, flocculating (dropping out) to the bottom of your fermenter or bottle forming sediment. Again, the yeast go dormant, they do not die. If additional sugars are added the yeast will go full-throttle again.

Always make sure to use fresh brewers yeast, be cognizant of the dates on the yeast package or packet.

Always make sure to pick the right brewers yeast for the job.

Always make sure to rehydrate your yeast before pitching if using dry yeast.

**I recommend making a yeast starter if using liquid yeast, whether or not the yeast is marketed as “pitchable.”**

Popularity: 7% [?]

Homebrew Equipment needed for a Yeast Starter:

- 1 “growler” or large 22 oz bottle
- soup pot with a lid
- sanitizer
- airlock and stopper that fits your growler or bottle
- measuring cup
- yeast
- scissors or knife if you have to cut open the yeast packet
- 1/3 cup Dried Malt Extract (DME)
- small funnel

If using a Wyeast “slap pack”, make sure the pack is bulging (swollen so it’s hard to the touch) before making your yeast starter. It usually takes a “slap pack” anywhere from one day to one week for the packs to bulge. You should make your yeast starter a day in advance of the actual brewing day. If you plan on brewing on Friday night, make your yeast starter on Thursday night.
Steps for creating a yeast starter
1. Bring one pint of water to a boil in your soup pot.

2. Add your 1/3 cup of DME and boil your wort for approximately 3 minutes.

3. Take your pot off the heat, cover it with the lid and shut off your stove. Place your soup pot in a sinkful of cold water so it cools. DO NOT ADD COLD WATER OR ICE DIRECTLY TO THE SOUP POT.

4. Sanitize the growler/large bottle, airlock, funnel, and stopper while the soup pot is cooling.

5. When your wort has cooled (usually is cool within 15 minutes, try to get it down to 75-80F), add your cooled wort to the growler/large bottle via the funnel.

6. Add the yeast to the growler/large bottle via the funnel and place the airlock(filled halfway with water) and stopper on your growler/large bottle.

7. Voila! Your finished, keep the starter in a cool place between 65-75F. You should see some sign of fermentation within 12-24 hours. You want to pitch your yeast starter while it is active.

8. Make your batch of homebrew. Pitch yeast starter after the wort has cooled.

Popularity: 8% [?]