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- How Many Cells in a Yeast Slurry. Anyone Use This Method?
So I wandered headfirst into a rabbit hole today with the help of Google Search The quest was for a simple answer as to methods for estimating yeast cell counts in a slurry derived from an over-built starter That number is almost always the entering argument for any of the many yeast pitch
- New Yeast Strain Chart! Searchable and Sortable
Okay all, looking for some feedback! I realized over the past couple of years there have been a number of new yeast labs popping up with offerings to homebrewers Many of the current resources available online have not been updated to include the new yeast labs, and also seem to be lacking
- Homemade Natural Yeast Nutrient Recipe - Homebrew Talk
Try boiling a packet of bakers yeast and adding that Yeast will feed off of dead yeast cells, which conveniently contain just about everything yeast need to grow and reproduce
- Comprehensive Guide to Yeast Storage and Starter Culture for . . .
The yeast should be incubated for about 24-36 hours, under continuous or periodic agitation, and your starter culture will be ready! But what about yeast storage, as mentioned earlier? In the lab where I work, a commonly used technique is the Castellani method (storing a piece of culture medium with water in a sealed glass tube)
- Belgian yeast experiences (WLP 530, 545, 550, etc)
Hello Curious if any of you could be considered 'experts' with Belgian yeasts Looking for some in depth advice on the various strains that might help me decide on one for an upcoming brew Looking mainly for experience with the white labs strains Any tips on flavors you've found at certain
- Calculated Yeast Count vs. mL slurry from starter
Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast The numbers I gave come from Wyeast, and they are directed towards yeast harvested from starters (so it accounts for anticipated levels of 'non-yeast material')
- What temperature kills yeast? | Homebrew Talk - Beer, Wine, Mead . . .
I am just curious, I pitched my yeast into my starter a little early because I was in a hurry to leave and I would estimate the wort was about 90-95 deg F and the yeast was about room temp I initially thought that was fine but there is no sign of airlock activity although it is early (only
- Correctly Rehydrating Dry Yeast - Homebrew Talk
Correctly rehydrating dry yeast is important Yes, this adds a few steps to your brew day, but remember that it is the yeast and not the brewer who makes the beer How to Correctly Rehydrate Dry Yeast Here is how to rehydrate one packet or 11 5g of dry yeast You can scale the numbers accordingly to your quantities Things you need:
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