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 Tips
& Techniques from Old West
What are the reasons, and advantages to using a liquid vs dry
yeast culture? The liquid cultures certainly cost more but are they worth
it? The folks at Old West would answer a resounding YES! Liquid cultures
allow you to "fine tune" your beer to duplicate your favorite
style. While the dry yeast are very easy and inexpensive to use, we find
them limiting when trying to experiment with different beers. Liquid
yeasts will reproduce different flavors, have different attenuation levels,
clear differently and be happy working at different temperatures. They are more
difficult to ship, store and prepare but give them a try the next time you want
to reproduce the perfect Hefeweizen or German Pilsner.
For more information visit Wyeast
Labs website
Wyeast
PACKAGE INSTRUCTIONS
IMPORTANT INSTRUCTIONS - READ BEFORE USING
This package will require l-3 days to incubate prior to using.
Incubate package one day for every month beyond the mfg. date stamped on
package (for example, up to 1 month = 1 day incubation). Normal shelf life is
six months if refrigerated. Some yeast will survive for 12 months or more if
stored properly. For best results use when fresh.
TO START INCUBATION
-
Lay package on a table. Locate the bulged seal area of the
inner package. Place the palm of one hand between the bottom of the
package and the bulged seal. With your other hand, press firmly on the
bulge to break the inner seal. You will know the seal is broken when the
bulge is flattened. Mix the yeast and nutrients by kneading the package.
-
Shake the package well. Allow to incubate at 70-80oF
until the package swells to at least one inch thick.
NOTE: A STARTER CULTURE CAN BE MADE
To increase the pitching rate, boil one-third to one-half cup
of malt extract in a pint of water to make a wort of S.G. 1.020-30. Boil wort
for 15 minutes and cool. Add yeast and aerate well. Keep at 70-80oF
Pitch at high krausen, about 12 hours. Agitate frequently to increase
aeration.
-
To pitch the yeast: clean the container or package with
sanitizing solution. Shake well. open, and pour the yeast into the
fermenter.
-
Aerate well by stirring vigorously. Seal fermenter with
airlock. Keep at 75oF until fermentation begins. Then cool to
desired temperature. Signs of fermentation should be evident within one
day, depending on yeast strain, brewing procedures, and fermentation
temperatures.
FERMENTATION TEMPERATURE RANGE
Ale yeast 60-72oF; Lager yeast 46-58oF.
KEYS TO SUCCESSFUL FERMENTATION
A. Transfer yeast in active state (not after attenuated).
B. Aerate well at each transfer.
C. Use more yeast for high-gravity beer.
D. Use the freshest yeast possible.
Wyeast Laboratories,
Inc. © 1997 All rights reserved
PO Box 425, Mt. Hood, OR 97041, USA, Tel: 541-354-1335
Fax:541-354-3449
Yeast Washing for the Home Brewer
 Objective:
To recover yeast from a finished batch of beer for repitching or storage for
future brewing.
Materials:
 | One primary fermenter after beer has been siphoned or removed.
| Three sanitized 1 quart mason jars with lids, filled half full of
sterile or boiled water which have been cooled and chilled to
refrigerator temperature (38 F) |
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Procedures:
- Sanitize the opening of the carboy.
- Pour the water from one of the quart jars into the carboy. Swirl to
agitate the yeast, hop residual, and trub from the bottom.
- Pour carboy contents back into the empty jar and replace the cover.
- Agitate the jar to allow separation of the components. Continue to
agitate periodically until obvious separation is noticeable.
- While the viable yeast remains in suspension, pour off this portion,
into the second jar, being careful to leave as much of the hops and trub
behind as possible.
- Agitate the second container to again get as much separation of yeast
from particulate as possible. Allow contents to rest, then pour off any
excess water from the surface.
- Pour off yeast fraction, which suspends above the particulate into the
third container. Store this container up to 1 month refrigerated. Pour
off liquid and add wort, 2 days before brewing or repitch into a new
brew straight away.
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