Danstar and Lallemand premium brewing yeast is manufactured from pure brewing yeast strains using...
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Aeration and Starter Versus WortCan you please comment on the strategy of trying to aerate/oxygenate the yeast while they are in a STARTER rather than aerating the wort itself. (Please let me abuse the language and science a bit and just say that yeast need "a big swallow of oxygen" before they ferment beer.) I understand that this is exactly your strategy in the production of dry yeast--i.e. dry yeast can be pitched into unaerated wort because they have already taken their big swallow of oxygen. How feasible is it...
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Sources of Free Amino Nitrogen (FAN)First, I assume that commercially produced yeast nutrient probably has FAN included in it, probably along with zinc and magnesium, etc. Second, there has been previous discussion some time ago about adding quantities of dried yeast to the boil -- with the really cheap baker's yeast (2 pounds or almost a kilo for a bit more than $3.00 U.S.) being a very economical way to do that. [I realize there is special yeast made with extremely high zinc content, but I'm speaking now of just baker...
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AutolysisThe first books I read on homebrewing all talked about the dangers of autolysis. I have only experienced it in several meads that I made with wine yeast and that was after two or three years in the *primary* fermenter on the entire yeast cake. Were these early homebrewing books overemphasizing the likelihood of off aromas (rubbery, etc.) and flavours from autolysis, or was it a bigger problem with yeasts that were of questionable viability and probably stored, unrefridgerated, for months? -Al...
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