Table of Contents
What is Wyeast?
A legacy of best in craft yeast Pioneers in craft brewing and fermentation products for 35 years and counting. We’re here to elevate your craft with the industry’s best yeast, cultures, and fermentation products – for professionals and home enthusiasts alike.
How long does Wyeast last activation?
If there is no activation within 24 hours, do not use. If there is activation, make a starter to revive culture.
Where is Wyeast?
Oregon
Wy’east Falls (also Wyeast Falls or Wy East Falls) is a waterfall on a small tributary of Eagle Creek in Hood River County, Oregon, U.S. The waterfall is formed by Wy’East Creek, a spring-fed stream that plunges 140 feet (43 m) over the Eagle Creek basalt formation.
How long do Wyeast packs last?
within 6 months
Wyeast states that the package is best used within 6 months of the manufacturer’s date when stored in the refrigerator.
Is beer a yeast?
The majority of beers use a yeast strain called Saccharomyces. This translates from Latin to “sugar fungus.” It’s apt, given that the yeast that goes into beer looooooves sugar. Within that genera, there are two specific species of Saccharomyces yeast that get the most use: lager yeast and ale yeast.
Which yeast is used to make wine?
Saccharomyces cerevisiae
Saccharomyces cerevisiae, also known as brewer’s or baker’s yeast, doesn’t commonly grow on grape skins in the vineyard—in part because it can’t tolerate direct sunlight well—but it’s the species most essential to winemaking, and it fiercely defends that role.
Can you put too much yeast in homebrew?
If you over-pitch, or dump in too much yeast, your squadron of cells might over-accomplish its mission, thereby fermenting too fast and stripping the beer of much of its desired character. If you’re aiming for esters and other complexities that arise during fermentation, you might not get them.
When should I stop taking diacetyl rest?
A diacetyl rest is used when making lagers and ales. After a beer has fermented to near final gravity the beer is raised from fermenting temperature to a higher temperature roughly 3-4 degrees Fahrenheit above the original fermentation temperature and allowed to sit for two-four days.
How warm should diacetyl rest be?
68°F
A diacetyl rest is a fermentation step used by brewers to eliminate the common beer off-flavor, diacetyl. The diacetyl rest occurs at 68°F for a few days to ensure that yeast reabsorbs diacetyl, removing the butter-like flavor from the beer.
Does diacetyl fade over time?
The meaty smell and tangy flavor is indeed from yeast, which will settle out in time. The diacetyl also will fade within another week or so until it is totally gone.