YEAST

Check out FERMENTIS YEAST, WYEAST and WYEAST Product List.

Yeast Cell Calculators

These are links to some handy tools.

Yeast Calc

Mr. Malty

Brewer's Friend

Parallel Yeast Cultures

Want to save money? To get more out your Wyeast try the following and end up with 5 yeast cultures. That's 4 for "free"!

Equipment & Ingredients

1. A one gallon demijohn or large bottle, rubber bung and airlock.

2. 5 x 345ml stubbies and caps.

3. Stainless steel or glass funnel.

4. A small fine strainer.

5. Household bleach.

6. High proof vodka or ethyl grain alcohol.

7. Cotton buds.

8. Gas cigarette lighter.

9. 2.5 litres water.

10. 185gms of light DME.

11. 20 IBUs of bittering hops, e.g. 3gms Pride Of Ringwood pellets, 10.0 alpha acid, 15% utilisation.

Process

1. Prepare a hopped starter wort of S.G. 1.030 by boiling DME and hops for 30 minutes.

2. Strain out hops and boil for a further 15 minutes.

3. While still in the pot cool the boiled wort in sink of cold water until the correct temperature is reached (21°C - 24°C).

4. Pour the wort into the warmed sanitised glass demijohn and pitch the inflated Wyeast. Aerate well and fit the sanitised airlock.

5. Allow to ferment out completely at 21°C.

6. When fermentation has ceased santise stubbies, tops and funnel. To sanitse the stubbies place a 1/4 teaspoon of bleach into each, fill with cold water and let sit for 15 minutes then rinse throughly with hot tap water and let cool. Boil the caps and funnel for 15 minutes. Throw in a couple of spare caps because sometimes the seals come off.

7. In a dust and draft free environment remove the airlock. Using a cotton bud dipped in alcohol wipe around the pouring lip of the demijohn. With the alcohol at a safe distance flame the pouring lip with the ciggy lighter.

8. Agitate the "beer" to suspend all the sediment, hold your germ laden breath and carefully bottle it using the funnel. Fill the the stubby to just below the top, to exclude air and allow for cap depression, seal, label and refrigerate.

Making Yeast Starter

Before you can use your yeast culture you have to make a yeast starter. This is what you pitch into your wort.

Equipment & Ingredients

1. A large glass bottle (mininum 1.2 litre), rubber bung and airlock.

2. Stainless steel or glass funnel.

3. 0.5 litre water.

4. 1/2 metric cup of light DME.

Process

1. Remove your yeast culture from the fridge and bring to room temperature.

2. Boil 1/2 cup of DME in 500ml of water 15 minutes.

3. While still in the pot cool the boiled wort in sink of cold water until the correct temperature is reached.

4. Pour the wort into the warmed sanitised glass bottle and pitch the yeast culture. Aerate well and fit the sanitised airlock.

5. Keep at 21°C. Pitch at high krausen, about 6-12 hours.

Reusing Wyeast Cultures

This was was nicked from the Grain & Grape web site.

Equipment

1. One PET bottle. Suggest 1.25 litre.

Process

1. When your brew is at the height of its fermentation, usually around the three to four day mark, tap off 600-700 ml of the fermenting beer into a sterilized soft drink bottle (plastic) and seal it tight. Allow this to ferment a further 12-24 hours and then put the bottle in your fridge. It is important to make sure that the bottle has plenty of pressure in it when it is placed in the fridge. The cold will put the yeast on hold until you are ready to use it again.

2. To reactivate the yeast it is simply a matter of taking the bottle out of the fridge one day before you want to brew, giving it a good shake and allowing it to stand in a warm, dark spot. When the contents of the bottle start to ferment it is ready to add to your next brew. This procedure can be repeated two to three times before the yeast may mutate and affect the flavour of the brew.

3. Use within a week or two.

Yeast Cell Calculators
	These are links to some handy tools.
	Yeast Calc
	Mr. Malty
	Brewer's Friend

Parallel Yeast Cultures
	Want to save money? To get more out your Wyeast try the following and end up with 5 yeast cultures. That's 4 for "free"!
	Equipment & Ingredients
	1.	A one gallon demijohn or large bottle, rubber bung and airlock.
	2.	5 x 345ml stubbies and caps.
	3.	Stainless steel or glass funnel.
	4.	A small fine strainer.
	5.	Household bleach.
	6.	High proof vodka or ethyl grain alcohol.
	7.	Cotton buds.
	8.	Gas cigarette lighter.
	9.	2.5 litres water.
	10.	185gms of light DME.
	11.	20 IBUs of bittering hops, e.g. 3gms Pride Of Ringwood pellets, 10.0 alpha acid, 15% utilisation.
	Process
	1.	Prepare a hopped starter wort of S.G. 1.030 by boiling DME and hops for 30 minutes.
	2.	Strain out hops and boil for a further 15 minutes.
	3.	While still in the pot cool the boiled wort in sink of cold water until the correct temperature is reached (21°C - 24°C).
	4.	Pour the wort into the warmed sanitised glass demijohn and pitch the inflated Wyeast. Aerate well and fit the sanitised airlock.
	5.	Allow to ferment out completely at 21°C.
	6.	When fermentation has ceased santise stubbies, tops and funnel. To sanitse the stubbies place a 1/4 teaspoon of bleach into each, fill with cold water and let sit for 15 minutes then rinse throughly with hot tap water and let cool. Boil the caps and funnel for 15 minutes. Throw in a couple of spare caps because sometimes the seals come off.
	7.	In a dust and draft free environment remove the airlock. Using a cotton bud dipped in alcohol wipe around the pouring lip of the demijohn. With the alcohol at a safe distance flame the pouring lip with the ciggy lighter.
	8.	Agitate the "beer" to suspend all the sediment, hold your germ laden breath and carefully bottle it using the funnel. Fill the the stubby to just below the top, to exclude air and allow for cap depression, seal, label and refrigerate.

Making Yeast Starter
	Before you can use your yeast culture you have to make a yeast starter. This is what you pitch into your wort.
	Equipment & Ingredients
	1.	A large glass bottle (mininum 1.2 litre), rubber bung and airlock.
	2.	Stainless steel or glass funnel.
	3.	0.5 litre water.
	4.	1/2 metric cup of light DME.
	Process
	1.	Remove your yeast culture from the fridge and bring to room temperature.
	2.	Boil 1/2 cup of DME in 500ml of water 15 minutes.
	3.	While still in the pot cool the boiled wort in sink of cold water until the correct temperature is reached.
	4.	Pour the wort into the warmed sanitised glass bottle and pitch the yeast culture. Aerate well and fit the sanitised airlock.
	5.	Keep at 21°C. Pitch at high krausen, about 6-12 hours.

Reusing Wyeast Cultures
	This was was nicked from the Grain & Grape web site.
	Equipment
	1.	One PET bottle. Suggest 1.25 litre.
	Process
	1.	When your brew is at the height of its fermentation, usually around the three to four day mark, tap off 600-700 ml of the fermenting beer into a sterilized soft drink bottle (plastic) and seal it tight. Allow this to ferment a further 12-24 hours and then put the bottle in your fridge. It is important to make sure that the bottle has plenty of pressure in it when it is placed in the fridge. The cold will put the yeast on hold until you are ready to use it again.
	2.	To reactivate the yeast it is simply a matter of taking the bottle out of the fridge one day before you want to brew, giving it a good shake and allowing it to stand in a warm, dark spot. When the contents of the bottle start to ferment it is ready to add to your next brew. This procedure can be repeated two to three times before the yeast may mutate and affect the flavour of the brew.
	3.	Use within a week or two.