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Bookmark or Share- Wyeast 1469 Yorkshire experiences - Homebrew TalkLooking at my notes this was the fourth generation of this yeast and it was three months old, probably pitched around a cup or so of slurry. I wonder if an over/under pitch might affect the nut flavor. My least favorite beer with this yeast was an oatmeal brown ale, it was ok just missing something. My favorite is this pale ale.
- Oxidation before yeast / Fermentation - Homebrew TalkGetting the fermentation started as quickly as possible will let the yeast scavenge O2 in the wort/beer (yeast use O2 during the propagation phase.) There aren't really any downsides to adding the second batch after a bit of fermentation, as long as your sanitation practices are good.
- Dry Yeast out there for Witbier? - Homebrew TalkThis yeast (M21) from Mangrove is the best wit yeast I've used. I like the flavor better then 400 or 410. It seemed to stop at 1.020 after 7 days and I let it go 21 days and it was down to 1.010, kegged and forced carbed and put on tap and was gone in 2 weeks.
- Kolsch yeast origins/differences - Homebrew TalkThe yeast was White Labs “Mythical Hammer” @ 65F/1BAR pressure, and came out very clean and crisp while clearing remarkably fast. In the past I’ve used WLP-029 and Wyeast 2565, and even WLP-800, with acceptable results, but not with the knockout punch I want.
- What is film yeast? - Homebrew TalkYeast is a single cell fungus that may form a network of individual cells. Film yeasts come in literally hundreds of varieties, each may look a little different. They also look very different on ciders and beers, mold is fungal, and presents generally as spots around the edges of the fermenter.
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