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FAQ-Beer Yeast

Question: My wine has no fermentation after 72 hours...
Answer:

You’ve given the yeast a chance to start, but yet you still see nothing. At this point, this isn’t a cause for concern because there are many things that can help get the fermentation process started. Some options are very simple, while others can take some time. It is best to follow these ideas in the order that they are written here so that you do not cause your wine problems by skipping steps. Troubleshooting • Move the wine to a warmer area to see if the yeast doesn’t kick in. Give it 24 hours before you move on to the next step. • Create a yeast starter. To do this you need a packet of yeast, some juice from the fermenter, table sugar, and a glass. Make sure that the glass is sanitized. Add 16 oz. of the juice (2 cups), 1 tablespoon of table sugar, and the yeast to your glass. In roughly 15 minutes to an hour you should notice foam forming on top of the glass. This lets you know that the yeast is active and ready to go. Just pour the active yeast into your fermenter. DO NOT stir the yeast in. • If all else fails you can do what we refer to as a reverse starter. How this works is you start with a normal yeast starter, like the directions above. But instead of pouring the yeast starter into the fermenter, you add a little bit of the juice, or must, to the starter instead. So, you essentially need another fermenter to be able to do this....Click to Read full Answer

Question: How do you use dry yeast?
Answer:

While you will get fermentation by sprinkling the dried yeast on top of the cooled wort (75-80 ºF), you will get much better results with an additional rehydration step. First, boil 1 cup of warm water, allow to cool to 95-105 °F and pour into a sanitized jar (pyrex measuring cups work great). Next, sprinkle the dry yeast on top of the warm water. Cover with Saran Wrap and wait 15 minutes. Stir it up with a sanitized spoon to break up any remaining chunks. Now this “slurry” can be pitched into your cooled wort. You should see a quicker start and a healthier, more active fermentation....Click to Read full Answer

Question: What is flocculation?
Answer:

Flocculation refers to the clumping of yeast cells at the end of fermentation. Strains are separated into three main degrees of flocculation- High, Medium, and Low. An example of a highly flocculent strain would be our English Ale yeast, which will settle at the bottom of the fermentation tank. An example of a low flocculant strain would be our Hefeweizen yeast....Click to Read full Answer

Question: Lagering temperature control and what options do I have?
Answer:

There are a few methods homebrewers can use to achieve optimum fermentation temperatures. While a refrigerator equipped with a thermostat control will provide the most precise control, there are other, less expensive ways. Many hombrewers have a basement that is typically a few degrees cooler than normal, and many lagers can be brewed in these conditions. To see if your basement is cool enough, simply place a glass of water on the floor with a thermometer in it. Check the temperature several hours later; if the temp is between 45 and 55 °F, you're ready to start brewing lagers....Click to Read full Answer

Question: 3 days and no activity in my beer?
Answer:

There are several reasons for lag time in your beer. If you are ever concerned about it dust off your hydrometer and compare a reading to the estimated original gravity, if it is fermenting or has finished fermenting then the hydrometer will cue you in to where things are at. Remember that wort is most vulnerable prior to fermentation so take a sample with utmost sanitary concern. Also trust your senses, if it has fermented it will smell like beer and there will be a foam ring indicating a krausen. Ferment times can easily vary from 24 hours to 10 days depending on the conditions and yeast strain employed. Activity will vary from batch to batch since there are so many variables affecting performance. Damaged yeast from shipping or improper storage conditions at home, may take time to propagate and “heal” and lag times up to 3 days are not uncommon. Any doubt about the viability of the yeast, make a yeast starter, to give the healthy cells an opportunity to propagate. E.G.: extreme hot or cold temperatures, expired yeast....Click to Read full Answer

Question: What is the importance of oxygenation?
Answer:

In the fermentation vessel, oxygen energizes the yeast to quickly and efficiently consume the wort sugars, preventing a slow and sluggish fermentation. Most home brewers oxygenate their wort by shaking and letting the air (only 21% oxygen) in the head space absorb into solution.

The oxygen deprived yeast may start fine but may fail to develop the energy needed to complete a healthy ferment. The most notable result is a sweet and heavy taste to the beer due to slow, sluggish fermentation and a high finishing gravity. Instead of the 1.008 to 1.012 final gravity possible with the Oxygen Injection System (typical of lighter beers), a final gravity greater than 1.015 is not uncommon with air only.

...Click to Read full Answer

Question: Information on Yeast Upgrades: What's the difference between dry and liquid yeast?
Answer:

The advantages of dried beer yeast are that it is simple to use, usually very active and foolproof. One can significantly improve the performance of dried yeasts (and consequently the flavor of your beer) by properly re-hydrating it. Do this by adding the dried yeast to a sanitized glass jar filled with 1-1.5 cups of 90-100 °F tap water. Cover with clean foil and let rehydrate for 15-30 minutes, then bring the temperature of the re-hydrated yeast close to that of the wort and pitch. One of the premier advantages of liquid yeast is the selection one encounters. Nowadays and especially to the novice, there is an overwhelming selection to choose from. Many of the liquid strains of yeast have been obtained from breweries in brewing centers from around the world and therefore afford the home brewer the greatest possible chance to replicate the beers styles, which made these cities famous. Yeast is arguably the most important ingredient in beer and indeed certain styles of beer cannot even be approximated without the use of the correct yeast strain....Click to Read full Answer

Question: Is it legal to make liquor at home?
Answer:

To make this clear, we are not lawyers, but our basic research has told us this: It is legal to make liquor at home as long as you do not use a still. You might want to check with your state laws because some states limit the percentage of alcohol you can make at home. Each of the Classic Liquors kits will make around 20-25% alcohol without the need for a still. This is around the same percentage as most schnapps made. Don’t confuse alcohol percentage with proof. A 20% alcohol liquor is around 40 proof. ...Click to Read full Answer

Question: I've pitched my yeast and nothing is happening.
Answer:

More often than not you are experiencing a bout of delusional paranoia. Just teasing! But seriously 99% of the time you're just worrying. You may also be experiencing an extended lag time due to under-pitching yeast or insufficient aeration of the wort. If you really believe that nothing has happened, we urge you to take a hydrometer reading before taking it to the next panic level. If for some reason you were born under a bad sign and nothing actually did happen you can re-pitch a sufficient quantity of yeast. For this reason it is ALWAYS a good idea to have a few packets of dried ale and/or lager yeast on hand in the extremely rare event that you should need it....Click to Read full Answer

Question: Does the Wyeast package need to be fully swollen before pitching?
Answer:

No, The package can be pitched before activating, or at anytime during the activation process. The activation process "jump starts" the culture's metabolism, minimizing the lag phase....Click to Read full Answer

Question: What options do I have to make my own liquor?
Answer:

When it comes to making liquor at home, Midwest offers two options. One is making a Classic Liquors Kit. The second is using a Liquor Quik essence. Let’s tell you the differences between the two. Liquor Quik essences can be the most basic way to make your own liquor at home. All you have to do is add a bottle of essence to a bottle of neutral spirit, like vodka, and some sugar. It is an instant result with very little effort. For those that want to make a liquor flavored cake without the liquor, Liquor Quik is very good for that as well. If you want to make your own base alcohol, we recommend using Super Yeast Xpress by Liquor Quik. This is a fast fermenting yeast that is capable of achieving 20-25% alcohol. Just follow the directions on the back of the package for how much sugar to use. For those that want to make the liquor from start to finish, try out a Classic Liquors kit. These kits come with almost everything you need to make 1 gallon of liquor at a time. You only need to provide table sugar, and water, to make these kits. The rest is right in the box. Because you are making, and clearing, the alcohol yourself, these kits take about 3 - 5 weeks to be done. You even get to clear the base alcohol by using charcoal. Just like the big boys do. These kits do have several steps, but they are easy enough to do. Just follow the directions that come in the box. ...Click to Read full Answer

Question: How long will my lager fermentation last?
Answer:

Each fermentation will depend somewhat on the yeast strain used and other conditions, but lager fermentations can be done in as soon as 10 days. However, it may take as much as 4 weeks for primary fermentation! Secondary fermetation can take as long as 2 -3 months on some styles of beer. Pitching rate, temperature, and proper oxygenation of your cooled wort all can impact the rate of fermentations....Click to Read full Answer

Question: Tips for better yeast performance in your beer
Answer:

Take advantage of our shipping options, we keep the insulated and cooling materials at cost to ensure you receive your yeast in the best possible condition. We offer insulated shipping bags in conjunction with the industry standard ice gel packs. These will help retain cool shipping temps and provide you with healthier yeast. Yeast starters and wort aeration both promote great yeast performance and consistent healthy results. Taking time to address these two issues will greatly improve the quality and consistency of your batch of beer. Keep a backup packet or two of dry yeast on hand in your fridge. It is freeze dried and will last easily for two years. In an emergency you can use it to ensure that the batch is spared rather then waiting for a new shipment to arrive. Don’t worry, have a homebrew!...Click to Read full Answer

Question: I had my yeast shipped to my house, will it be ok?
Answer:

Over the summer months we ship yeast all over the country to varying climates, and more than 95% of these are shipped successfully. That being said the most common issues with shipping yeast is a loss in viability which translates into extended lag periods before activity is noted. It isn't a bad idea to have a dry yeast on hand just in case something does go wrong with your liquid yeast. It takes a lot to kill yeast, so it is unlikely the yeast is dead, but it may take more time than usual for the yeast to repair itself and then start fermenting. If in doubt, create a yeast starter....Click to Read full Answer

Question: What is attenuation?
Answer:

Attenuation is the percentage of sugars that the yeast consume during fermentation. If the fermentation went to 1.000 gravity, that would be 100% attenuation. Understanding the different attenuation ranges of each strain will help determine the terminal gravity of the beer....Click to Read full Answer

Question: How do I prepare a yeast starter? What are the benefits?
Answer:

A yeast starter is very easy to make and provides many benefits if used every time you brew. Generally, the more yeast you can pitch into your wort, the better. The more cells you throw at all that fermentable sugar, the shorter your lag time (time before fermentation begins) will be. It will also be much more likely that your beer will ferment to dryness (99% of the fermentable sugar is consumed) with a yeast starter. Beers made with a yeast starter rarely, if ever, get stuck or start slow. Preparing a yeast starter is easy with our yeast starter kit (#YS7842). You should prepare your yeast starter about 24 hours before you are going to pitching it....Click to Read full Answer

Question: What types of Yeast do you carry?
Answer:

With all the time and effort homebrewers put into their beer recipes sometimes the importance of yeast is overlooked. Yeast can effect the taste of beer more than malt, hops or specialty grains. There are two forms of yeast’s used in homebrewing. Dry yeast and Liquid yeast. Wyeast Laboratories and White Labs offer liquid yeast’s that are cultured strains of a specific yeast. These pure strains produce consistent results and are highly recommended for many styles of beer. The advantages of dried beer yeast are that it is simple to use, usually very active, foolproof, and are reliable after months of storage. The disadvantage of using dry yeasts are inconsistent results....Click to Read full Answer

Question: What equipment do I need to make liquor?
Answer:

Let’s start off by saying that you are not going to need, or use, a still with the liquor kits that Midwest Supplies sells. These are lower alcohol liquors that are very similar to the alcohol content in schnapps. Most of the kits will make roughly 20-25% alcohol. Here is a list of the equipment you need: • 2- 1 gallon glass jugs • Screw on cap for jug • Stopper • Airlock • Curved racking cane • Siphon Tubing The Classic Liquors series of kits are very easy to make, and quite good. You can impress your friends the next time they come over and offer them a mixed drink with your homemade liquor. Each of the Classic Liquors kits make around 1 gallon at time. NOTE: You do not need this kit if you are using the Liquor Quick Essences as all you have to do for those is mix the essence with a neutral spirit, such as vodka. ...Click to Read full Answer

Question: How do I fix a stuck fermentation?
Answer:

By definition, a stuck fermentation is a fermentation that has stopped before all the available sugar in the wine has been converted to alcohol and CO2. If the bubbles in your airlock slow down before your wine has reached terminal gravity (usually 1.000 or lower), you may have a stuck fermentation. Were you to give up on the wine at this point, it would taste semi-sweet and pretty bad. Not to worry, there are ways to fix this. Before we get into how to fix it, let’s make sure that you have a stuck fermentation. Here are a couple of ways to check:...Click to Read full Answer

Question: How should I store my yeast?
Answer:

Yeast will normally be stored in a refrigerator until you are ready to use it. Dry yeast does not require being stored in a refrigerator as it is freeze dried, but if you want to be on the safe side, feel free to store it in the fridge. Liquid yeast always needs to be kept in a refrigerator. White Labs remains viable in the fridge for 3-4 months after production. Wyeast will tend to store a little longer at 6 months. Keep in mind that for every month the yeast is kept in the fridge, you want to pull it out a day earlier. If it has been in the fridge for 3 months, then pull it out 3 days before use. 5 days before hand would be the earliest that you would need to pull yeast out....Click to Read full Answer

Question: The Wyeast Activator Pack is activated and swollen
Answer:

Place the yeast in the fridge to get them dormant again then proceed as normal. Ideally, do a yeast starter 1-3 days before target brew date. The sooner you can brew with it the better. If none of these is an option for you then contact us and we can proceed from there. If the yeast feel warm, are they dead? Yeast are surprisingly tough and it takes quite a spike in temperatures to really effectively kill them. You may experience a lag time longer than expected due to cellular damage, but likely everything will be fine as they are still able to propagate and spawn fresh and viable cells. Preparing a yeast starter is an excellent way to ensure yeast health and viability....Click to Read full Answer

Question: Approximately how long do you have to shake a 5 gallon carboy to get oxygen saturation (8ppm)?
Answer:

Shaking the carboy vigorously for 45 seconds will do it....Click to Read full Answer

Question: The yeast feel warm, are they dead?
Answer:

Yeast are surprisingly tough and it takes quite spike in temperatures to really effectively kill them. You may experience a lag time longer than expected due to cellular damage, but likely everything will be fine as they are still able to propagate and spawn fresh and viable cells. Preparing a yeast starter is an excellent way to ensure yeast health and viability....Click to Read full Answer

Question: What kind of yeast should I use?
Answer:

The first choice to make is whether you want to use dried or liquid yeast. (Please see FAQ entitled "What's the difference between dried and liquid yeast?") If you choose to use a liquid strain, you will be able to get much closer to the specific style of beer you are brewing. We have placed detailed descriptions of all of the yeast Midwest carries, and the styles that they are best suited for, here on our website....Click to Read full Answer

Question: What are my liquid yeast size options?
Answer:

Midwest Homebrewing Supplies has various yeast options for our homebrew kits. -1.75 oz. (000W) Wyeast Propagator packs are pure strains of liquid beer yeast in self contained foil packs. Upgrading to this yeast costs an additional $3.00. They require activation 24-48 hours before brewing. This is easily done by holding the yeast pack in your hand and hitting it with your other hand. This ruptures the yeast culture inside the pack. The pack will expand and will then be ready to be added to a yeast starter. Wait 24 hours after creating the yeast starter to add the slurry to the wort. -150 mls (approx. 6 oz) (000ACT) Wyeast Activator packs are pure yeast in a UV light protected tube. Upgrading to this yeast costs an additional $4.00. These Activators are ready to use right out of the refrigerator. Wyeast Activators (000ACT) are available for an additional $4.00. -White Labs Yeast vials (000WL) are ready to use right out of the refrigerator. No more waiting for incubation. White Lab vials (000WL) are available for an additional $5.00. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells, containing 8 times as much yeast as a small Wyeast pack....Click to Read full Answer

Question: What is the best temperature to ferment my wine?
Answer:

Most Wine ingredient kit instructions tell you to ferment your wine within a specific temperature range. Midwest recommends 65 °F to 75 °F. Yeast thrives at these temperatures, and also likes to be kept at the same temperature until its done doing its work. If the fermentation area is too cool, the wine will ferment very slowly. This will lead to an excess of CO2 gas in the wine, and it may not be ready to stabilize and fine in the expected time frame. Additionally, the fining agents included with Winexpert kits don’t work well at temperatures outside of the 65 °F to 75 °F range. Below 64 °F your wine kit may not clear at all! Since most people keep their house at around 68 °F, just leaving your fermenter at room temperature should work out great....Click to Read full Answer

Question: What is the difference between ale and lager yeast?
Answer:

Brewers yeast is categorized into two main varieties. They are classified as ale yeast (top-fermenting type, Saccharomyces cerevisiae) or lager yeast (bottom-fermenting type, Saccharomyces uvarum). These two varieties are further broken down into categories of specific strains. -Ale yeast is a variety of yeast that is best used at temperatures ranging from 65-75 °F with certain ale strains performing well and indeed optimally as low as 55 °F. -Lager yeast is a variety of yeast that is best used at temperatures ranging from 45-55 °F with certain lager strains performing well at temperatures as low as 32 °F....Click to Read full Answer

Question: What are the ideal fermentation temperatures for ales and lagers?
Answer:

The general guidelines for ales and lagers are as such. Ale yeasts generally enjoy fermentation temperatures between 65-75 °F. Some ale strains produce better results toward the cooler end of this spectrum and a few prefer to ferment even cooler than 65 degrees. Likewise some ale yeast strains produce better results when fermented toward the warmer end of the spectrum. Consult Midwest's yeast section on the website or printed material from the yeast purveyor regarding the optimum fermentation temperature for a particular ale yeast strain. Lager yeasts generally enjoy fermentation temperatures between 45-55 °F. Some lager strains produce better results toward the cooler end of this spectrum and several prefer to ferment even cooler than 45 degrees. Likewise some lager yeast strains produce better results when fermented toward the warmer end of the spectrum. One lager yeast in particular will produce good results as warm as 68 degrees but generally lager yeasts do not produce optimum results this warm. Consult Midwest's yeast section on the website or printed material from the yeast purveyor regarding the optimum fermentation temperature for a particular lager yeast strain....Click to Read full Answer

Question: Midwest Yeast Shipping Info:
Answer:

Over the summer months we ship yeast all over the country to varying climates and receive few problems reported. That being said the most common issues with shipping yeast is a loss in viability which translates into increased lag periods before fermentation begins....Click to Read full Answer

Question: What is diacetyl?
Answer:

Diacetyl. This is a word a lot of people don’t even know how to pronounce, but most of us know the flavor of the chemical it represents. Two common pronunciations are die-ASS-a-teel and DIE-a-see-till. This chemical gives butter its characteristic flavor, and it also can be found in beer. Most people are familiar with beers that have a buttery flavor, as it is common in beers such as Bass Ale, but don’t worry if you are uncertain of diacetyl’s nature. It is easy to learn how to discern its aroma and flavor in beer. There are three ways that lead to the creation of diacetyl: 1. The first is through normal yeast metabolism. Brewer’s yeast form a precursor called alpha acetolactate (AAL), which is tasteless. This compound is converted to diacetyl as the beer ages. The reaction that changes AAL to diacetyl is accelerated by high temperature. At cool temperatures it will still occur, but more slowly. 2. Diacetyl is also formed by mutant yeast. Brewer’s yeast that has lost its ability to properly utilize oxygen is called respiratory mutants, or petite mutants (because they form abnormally small colonies on laboratory plates). These yeast are also unable to properly metabolize diacetyl, thus leaving it in the beer. 3. Bacteria called pediococcus can also form high levels of diacetyl in beer. While this bug cannot hurt humans, it can make beer sour as well as buttery. Tartness is desirable in Lambic beers, but it is most unwelcome in most other beer styles. The vast majority of brewers do their best to avoid pediococcus!...Click to Read full Answer

Question: How can I prevent a stuck fermentation?
Answer:

There are a few simple things you can do to ensure that you never have a stuck fermentation. First, just make sure your fermentation area is between 65 and 75 °F. Make sure that your equipment is properly cleaned and sanitized. Always use fresh yeast, and make sure you are using the yeast called for in the recipe. Don’t use any old packet you have laying around. Hydrating your yeast before pitching also helps, but make sure that you pitch the yeast within 20 minutes of hydration. Adding yeast nutrient (#8334) before pitching the yeast gives the yeast nourishment so that it will stay healthy throughout the fermentation process. Use 1 teaspoon per gallon. Lastly, aerate the must by vigorously stirring it just prior to pitching the yeast. Yeast needs oxygen to begin fermentation....Click to Read full Answer

Question: How long will it take for my ale to ferment?
Answer:

There are several variables that will impact rate of fermentation, such as quantity and health of yeast pitched, temperature, the specific gravity, and proper oxygenation/aeration of cooled wort. However, you can expect most ale fermentations to be complete within two weeks. But there can be a lot of variance. It's quite possible that fermentation could go for only 3 days and be complete or take as long as 3 weeks!...Click to Read full Answer

Question: Can I use apple cider from the supermarket to make hard or sweet cider?
Answer:

No. Cider purchased at the super market will almost always contain preservatives and will not allow the juice to start fermenting. State and local laws require producers to treat apples with anti bacterial sprays prior to pressing and many require that stabilizers be added prior to sale. Go to your local apple orchard and ask them for wine or hard cider grade juice. Arrange to pick up your cider the day you will start to make it. The fresher the better! You can also use frozen apple concentrate if you want. Just make sure to check the label for any preservatives. A good rule of thumb is is you see anything listed after apples in the ingredients, the juice won't work for making cider....Click to Read full Answer

Question: What does laagering a beer involve?
Answer:

Let’s start by saying that you need to have a controlled temperature throughout the laagering process. Most brewers will use a refrigerator with an outside temperature control unit. The thermostat works in opposite of the refrigerator’s thermostat so that your temperatures do not end up too cold. The maximum temperature of most refrigerators is 40 °F. Before the brewing process has begun it is a good idea to prepare your fermentation environment a few days in advance to allow it a chance to stabilize. If you are intending to ferment your lager at a temperature of 48 °F, dial that temperature in on your thermostat a couple days before you begin to allow your refrigerator a chance to stabilize at this temperature....Click to Read full Answer