Does anyone know of a resource similar to this yeast comparison chart, but for dry yeast? That is, what are the equivalent strains of White Labs and Wyeast...
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...
One of the most important things you can do to brew great beer is ensure you have a healthy, unstressed yeast population. From pitching rates, fermentation temperature, avoiding contamination by competitive organisms, all the way through bottle conditioning; an unhappy yeast culture will kill a...
Hello, I am considering brewing my first Lager style beer and would like it to be a Pilsner. For about two years I have been using Omega yeasts with good success and would like to try their Bayern lager yeast (OYL-114). I have four questions. Has anyone used this yeast and what were your...
I've only used expired dry yeast a couple times, and each time it was only about a year out of date. In both cases fermentation started and behaved exactly as any non-expired packet of yeast does. I currently have a couple dozen dry yeast packets in my fridge, and no doubt some of them have expired dates. I won't hesitate to use them though.
I think Rish is correct, the yeast already in your cider should still be alive enough to wake up to the priming sugar, even after 10 months. But if you want cheap insurance, get some wine yeast (EC-1118 is great), measure out ONE gram of it, rehydrate that one gram of yeast in 10 milliliters of warm water, let it set for 15 minutes, then dump that solution, plus your back-sweetening and ...