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 derived from …

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 current …

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 mentioned earlier? …

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...

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 an upcoming brew. …

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 gave come from …

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 room temp. …

Jul 17, 2013 · Throwing a batch of wine with bread yeast in the fridge will help the yeast settle to the bottom more quickly. That is a good way of doing things. Recipes like the JAOM recipe want you to …

Oct 3, 2014 · The yeast very much prefer the primary pathway because it produces energy and does not produce ethanol, which is poisonous to yeast. However, eventually the oxygen in the wort is depleted …

Dec 20, 2022 · Anyone make a yeast starter using dry yeast? If so what is your process.