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 …

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...

Aug 22, 2023 · John Paul Maye studied commercial East Coast and Hazy IPAs, and found no average difference in suspended yeast counts between them, i.e. suspended yeast is not a major cause of …

Mar 7, 2009 · Now with the montrachet yeast I let it sit in the carboy for about 8 weeks maximum. I was clear by the 5th or 6th week but I was told it was better to bulk age the cider. I followed the recipe …

Oct 2, 2014 · For a Kentucky Common beer, a suitable yeast option would be a classic American Ale yeast strain. This type of yeast, such as the US-05 or Wyeast 1056, is known for producing clean …

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

Apr 9, 2007 · This helps the yeast get active quickly, and they go through their aerobic stage, eating oxygen and reproducing, rather than producing alcohol. If you want to be a bit more specific, make a …

Oct 12, 2021 · I have looking online for some sort of equation or rule of thumb to calculate the sugar to yeast ratio during the primary Fermentation process to see whether it will produce a dry or sweet …

Feb 14, 2014 · Hello all, Yes, sorry, I know, another stuck fermentation thread. Basically, I've had german ale stuck on me for about three weeks now. My SG was 1.041, TFG 1.010 and i'm stuck at …

Apr 14, 2012 · All Saccharomyces cerevisiae yeast strains (wine/baker/brewing) are metabolically regulated by the amount of carbohydrates present in the wort or dough. In this sense, all yeast are …