Diamond lager yeast gives you true lager yeast performance...
Diamond lager yeast gives you true lager yeast performance together with the convenience &...
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pitching
Yeast Pitch
I am planning on brewing a barley wine as soon as the weather cools off enough so I can maintain a fermentation temp of 65-70 deg. F. It will have an OG of approximately 1.110. I have purchased 3 packs of Nottingham yeast (11 gm per pack) and am wondering if this should be enough yeast for 5 gallons.
Rescuing Old Yeast
G'day Drs, About while ago I was bottling a batch of hefeweizen and wanted to reserve some yeast from it. My method was to rinse about 100mL thick yeast slurry in cooled boiled water once or twice, removing as much trub as possible, before leaving it under a 300mL layer of cooled boiled water and storing in the fridge at 1C. The strain was White Labs Hefeweizen (WLP300).
Repitching Yeast
First, my apologies for such a basic question, but in my research I have noticed that some people suggest reusing yeast by pitching wort over the existing trub/yeast in a primary fermenter immediately after racking the beer that had been on it into a secondary fermenter, or by harvesting some of that yeast to use with the new batch of wort.
Pitching Temperature and Nutrients
1) Cold Pitching, Why does it seem to work? In certain brewing forums there has been much discussion related to cold pitching yeast into ale worts. Basically, about a pint of yeast is harvested from the primary of a brew batch and stored in a sealed container at refrigerator temperatures (about 45F).
Lager Pitching Temperatures
I would like to add my thanks to you for your generous contributions, and to the previous posters for their thoughtful questions. From previous discussions on the HBD and a number of brewing texts, there appears to be two schools of thought regarding lager yeast pitching temperatures.