Why is rehydrating the dry yeast before pitching important?
Dry beer yeast needs to be...
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Commercial Starters
When pitchable quantities of "liquid" yeast are provided to a commercial microbrewery by a commercial yeast producer, in what stage of the life of the yeast is the yeast supplied?
Conical Fermentation Effect on Yeast
Recently many homebrewers have purchased or fabricated conical fermenters that employ 60 deg sloped sides & a bottom dump port. My questions are as follows:
1) Assuming normal yeast fermentation temperatures are employed - How many days of fermentation should occur before a brewer dumps yeast for reuse ?
Crabtree Effect and Overflow Metabolism
Clayton Cone has explained that if have more than 0.2% glucose in our starters that we cannot expect any cell wall improvement even in the presence of oxygen, since the mechanism changes from a Pasteur Effect to a Crabtree effect.. Presumably the addition of oxygen to our wort at the beginning of the fermentation will likewise make no sense.
Creating a House Blend
Hi, long time lurker here. I am very interested in traditional brewing practices, and in researching the methods used in the past it is very hard to find information about yeast, primarily because brewers were unaware of its existence until recently. I would like a mixed strain yeast that I can reculture infinitely.