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5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865
Our toll free order is (800) 850-2739
8/3/2009 -- Most of the yeasts I see advertised have some kind of a number after it. This one doesn't, it lists "Montrachet" and "Cote de Blancs". Are there those numbers (which I assume are related to the strain of the yeast?) associated with these two types? Ultimately I'm looking for a user friendly for all alcohol purpose (not making bread) generic . . .
Response From Homebrew Heaven: Some manufacturers use numbers to identify the particular strain of yeast (like Lalvin) and some don't (like Red Star). A few, like Wyeast, uses both. For example Wyeast #4946 Zinfandel Yeast.
Red Star Montrachet is a very good all-purpose yeast in the size you are after.
4/25/2009 -- I live in Costa Rica and will be going on vacation to the States in June. If I order the Wizard's Wheat, and possibly one other, should I stick with the dry yeast since I will have to carry it through customs and possibly take a couple weeks from the time I receive the kit at my friend's house in California?
Response From Homebrew Heaven: Yes, I would stick with the dry yeasts under the circumstances. If customs decides to open the liquid yeast pack it would be ruined.
The dry forms of yeast are really quite good these days anyway. Long ago, they were not so great, but in the last 10 years or so the quality has really improved. Mostly this is what I use now, unless I am . . .
1/30/2009 -- is Rogue Pacman Ale Yeast in a activator pack or a propagator?
Response From Homebrew Heaven: All of our Wyeast liquid cultures come in Activator™ size packs (the larger size). The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by professional brewers.
12/22/2008 -- I'm going to brew a 10 gallon batch. Should I use 2 packages of the dried Lager Yeast or is one enough?
Response From Homebrew Heaven: Use both. More yeast is a good thing, and it is virtually impossible to use too much yeast. It just gets off to a faster start, and does NOT contribute to a "yeasty" flavor. I have used 6-8 packs in some of my favorite brews!
Some brewers routinely "culture up" a HUGE yeast culture before adding it to their wort. An active, large yeast . . .
4/27/2008 -- what are the pros and cons of the dry yeast included in your ingredient kits vs the optional wet yeast culture? i'm especially interested in whether one produces more alcohol over the other and viability of the yeasts after shipping, and i welcome any other info you care to share.
Response From Homebrew Heaven: Both dry yeasts and liquid yeast cultures are excellent products. Generally speaking, you would use a liquid yeast culture if you are trying to replicate a particular style (or brand) of beer. This is especially so with specialty beers, like hefeweizens, bocks, or lambics for instance. To give all the pro/cons for all styles would be a huge . . .
4/24/2008 -- I've never bought liquid yeast online before and I was looking for a little encouragement before ordering. I live in hawaii and I'm concerned about the transit time and temp on the way. How does the wyeast hold up on jouneys like this? Thanks.
Response From Homebrew Heaven: Hawaii is not a problem. We use USPS Priority Mail, which arrives in 2 or 3 days. The Wyeast liquid yeast cultures do ok with that. If you are still concern, you can order a frozen gel pack to go in the same package, and will keep it cool for at least 1 or 2 of those days. We recommend doing that.
Additionally, there are some newly released . . .
4/4/2008 -- After fermenting a batch of ale, what is the recommended method for storing the liquid yeast for subsequent use? How long can it be safely stored?
Response From Homebrew Heaven: It sounds like you are interested in "yeast harvesting". Here is some information from a past article in Brew Your Own Magazine:
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Yeast storage and reuse is one of those topics that strikes fear in many homebrewers because of the importance yeast plays in beer quality and the real possibility of ruining a batch of beer with bad yeast. . . .
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!
Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
Here is a video of our shop:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will . . .
5/13/2007 -- If I were to take the sediment of this lager yeast from the bottom of a primary fermentation and bottle it with a carb tab, and refridgerate it, could I store it, and innoculate a later batch? Technically how long could I store a culture like this, assuming sterile conditions?
Response From Homebrew Heaven: Yes, you can do that, but don't add a carb tab. It would cause it to carbonate in the bottle. Use an airlock on the bottle, and if you want to "feed" your yeast, add a very little dry malt extract instead.
Under sterile conditions, you can store yeast this way for a LONG time. Some breweries do this, and maintain the original strain for . . .
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
425-355-8865
Hours are 10-6:30 M-F
and 9:30-5 on Saturdays
Here is a video of the place:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Take a look around!
12/15/2005 -- What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?
Response From Homebrew Heaven: To make bread? Yes. It makes crappy wine, however.
Each yeast strain has different flavor and aroma characteristics, as well as different alcohol tolerances. Good wine is made with quality wine yeast. NOT bread yeast.
5/17/2005 -- Does the Wyeast package ever blow up?
Response From Homebrew Heaven: You mean explode? They don't seem to. We've had one at our front counter that has been there for about a year. It gets really, really large, and tight, but it has not blown out.
4/14/2005 -- My beer (St. Pete's) is in the 2nd stage of fermentation and I was wondering when to bottle it. The beer has been in the glass carboy for one week with the temperature around 40 deg F. The bubbles in the air lock are rising a little bit over one minute now. I recorded three times 1min. 4sec., 1min. 5sec. and 1min. 14sec. I know the instructions . . .
Response From Homebrew Heaven: The cooler the temperature, the slower the fermentation. This is entirely exptected. Lagers are like that. As I like to say, yeast cells couldn't care less about your schedule. They don't even wear watches.
If you are anxious (or thirsty) you could warm up your fermenter so that the beer will finish sooner. There IS a trade off, however . . .
3/17/2005 -- My first time brewing. I smacked the pack, but not hard enough. I poured in the yeast and found the small pack was not mixed with the yeast, so I opened the package and poured it in and stirred it in. It is the next day, and it looks like it may be fermenting. Should everything work?
Response From Homebrew Heaven: Yes, it should be fine. The small (inner)pack IS the yeast. On the outside of that is the yeast nutrient media. It may take a little longer to get going, is all.
1/21/2005 -- WELL THIS MAY BE SILLY BUT I HAVE TO ASK.
I WILL SOON BE MAKING THE BELGIAN ALE I WILL BE USING THE LIQUID YEAST ,
I ACTIVATED THE YEAST BY SLAPPING IT
AND NOW THAT IT HAS SWELLED THERE FEELS LIKE THERE IS THIS SPONGEY LUMPY THING IN THERE
1. IS THIS NORMAL
2. WHEN I ADD THE YEAST TO MY WORT DOES THE SPONGEY MASS GO IN TOO?
3. HOW . . .
Response From Homebrew Heaven: 1. Yes, this is normal.
The yeast, before your smacked it, was inside a small plastic pouch inside the larger package. Smacking it ruptures the inner pouch, and the yeast mixes with nutrients, causing it the large pouch to swell. No problem.
2. No, just pour out the liquid, and leave the plastic pouch behind.
3. Leaving the yeast . . .
9/8/2004 -- I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?
Response From Homebrew Heaven: Yes. It is very likely that you have at least "stunned" your yeast, and possibly killed it. You need to wait at least 24 hours after adding sulfites to your must before adding yeast. Additionally, the fermenter must be kept open to the air during this time. I would obtain some more yeast, stir well and re-pitch.
5/24/2004 -- Using a Belgian Abbey Wyeast smack pack, I made a yeast starter. I used 16oz water and 1/2 cup DME. How long can I keep it in the air-locked flask? Should I put it in the fridge at some point? I wanted to make up my Belgian Ale about a week after making the starter in the flask - is this too long? Will it go bad?
Response From Homebrew Heaven: It is BEST to use it when it is at full krausen (peak activity), whenever that is. If you can't use it then, it can be kept for a few more days, maybe a week or so if you don't open it. Don't refrigerate it, that doesn't help. No, it doesn't go "bad", it just goes dormant.
If the bubbling slows way down, you can feed it some more malt extract . . .
4/26/2004 -- I started my first attempt at homebrewing and am seeking some follow up advice.
Using wyeast #1028 London which had been refridgerated up until 3 hours before pitching. I followed the instructions in terms of the smack pack and allowed it to rest at room temperature but then pitched it directly in to the Wort (cooled to 70oF) after only . . .
Response From Homebrew Heaven: As long as you "smacked" the inner pouch as directed on the package, it should still ferment. It WILL take much longer to see activity, however (maybe 48 hrs, even longer sometimes).
Additionally, I don't see your name as one of our customers. We keep our yeast FRESH...if it was purchased elsewhere, it may be old. If that is the case, . . .
12/6/2003 -- if i am using a smack pack and planned on brewing tomorrow afternoon do I need to smack it today? how long does it take to be ready to use on the averge?
Response From Homebrew Heaven: Yes. You need to allow about 1/2 to 1 day incubation time for each month since it's "manufacture date". This date is imprinted on the edge of the package.
11/24/2003 -- Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?
Response From Homebrew Heaven: Probably not a problem. The yeast will multiply as needed to gobble up the sugars.
By the way, OUR Wyeast packages are good for 10 gallons (XL Packs). Not sure where you got yours, but we sell only the 10 gallon sizes. Better to have too much yeast than not enough.
11/17/2003 -- I am new to homebrewing. I just brewed my third batch last Friday. Much to my surprise, I noticed some initial activity by Saturday AM...much quicker than my first two attempts. By Sunday AM, foam was billowing out of the fermentation lock. So, I fashioned a blow-off tube in its place, and the thing has been belching foam ever since.
The . . .
Response From Homebrew Heaven: This is not uncommon. You will find differences in the activity due to different yeast strains, temperature, the "freshness" of the yeast, pitching temperatures and lots of other things. To have a fast, vigorous fermentation is a GOOD thing. The little critters must have had nearly ideal conditions this time.
You did exactly the right thing . . .
11/8/2003 -- What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)
Response From Homebrew Heaven: This is a common question. There are many more wine yeasts available now than in the past. We have a helpful Wine Yeast Selection Chart available here:
http://www.homebrewheaven.com/yeast_selection_chart.htm
Hope this helps!
11/7/2003 -- What is the best yeast for making apple wine? I plan to use apple juice.
Response From Homebrew Heaven: That really a matter of preference, but for a true wine, I would use Cote de Blanc. For a cider, I would use Wyeast Cider yeast #3766. Both of these emphasize "fruitiness", and leave a little residual sweetness.
For a wine yeast selection guide go to:
http://www.homebrewheaven.com/yeast_selection_chart.htm
10/13/2003 -- Hi, I was just wondering what the highest possible amount of alcohol is that a beer yeast can live in? I am planning on making a strong beer, and I want the alcohol to be at about 8-9%, so I just want to know if this will be achievable with just beer yeast? Or will I need to add champagne yeast to the fermentation, after the beer yeast has . . .
Response From Homebrew Heaven: A good question. The alcohol tolerance of beer yeast varies with the strain of yeast, the amount of yeast added in the beginning, temperature, nutrients present, oxygenation and probably many other factors.
GENERALLY speaking a good quality ale yeast, like Nottingham, when used in sufficient quantity, is capable of fermenting to about . . .
10/12/2003 -- I AM BREWING BEER FOR THE FIRST TIME IN YEARS AND I ALWAYS USED DRY YEAST ,I HAVE HEARD THAT WET YEAST MAKES A MUCH BETTER BEER ,I HAVE A LITTLE BIT MORE THAN THE BASIC KNOWLEGE OF BEER BREWING (NOT A COMPLETE DUMMY ) BUT FAR FROM A EXPERIENCED BREWER WOULD YOU RECOMMEND ME TRYING WET YEAST ,AND DOES THE PACKAGE TAKE YOU THROUGH THE PROCESS . . .
Response From Homebrew Heaven: The new liquid yeasts are definately a good line of products. The dry yeasts have improved over the years as well, however.
I would use the liquid yeasts for when you are trying to "capture" a particular beer style, like a hefeweizen, a belgian abbey ale, or a Guiness clone. The many different strains that are now available make this possible . . .
9/20/2003 -- I ordered some of this with the liquid yeast here recently. When in the initial brewing stage, I mixed in the liquid yeast as per instuctions, and 24 hours into the brew, I saw no action at all in the check valve, so I removed the check valve, and added the dry yeast I had that also came with the package. Upon entering the secondary fermentation . . .
Response From Homebrew Heaven: Nothing to worry about at all! I'm certain it will turn out just fine. Many people, when using liquid yeasts are unaccustomed to the longer "lag" time they experience comparded to dry yeasts. This is entirely normal.
For your next batch, however, I would wait for the liquid yeast to kick in. It will, it just takes longer.
You can avoid . . .
9/12/2003 -- WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?
Response From Homebrew Heaven: For yeasts, I would choose Cote de Blanc (dry) or Rudisheimer (liquid). Premiere Cuvee will work, but I think these two are better choices.
For convenience, you can find a wine yeast selection chart at:
http://www.homebrewheaven.com/yeast_selection_chart.htm
Yes, a batch of wine can sour (turn to vinegar) with poor sanitation and . . .
9/7/2003 -- How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!
Response From Homebrew Heaven: That depends. Where ARE them there grapes?
Sorry. I don't mean to be a pain, but that kind of info helps a lot.
Many people admire those grapes growing all year long, and plan to make wine with them. It's funny to me that it's only when they PICK the grapes that they think of ordering yeast. We can get most packages out within a day or . . .
9/1/2003 -- This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.
Response From Homebrew Heaven: I think the Pasteur Red would be a better choice. A very nice yeast for any red wine.
Perhaps a better choice would be the Wyeast (liquid strain) Bordeaux #3267. It has a very complex, berry and graham cracker type flavor that I like, anyway.
Either yeast will do nicely!
8/17/2003 -- If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine?
What would happen if i use the entire packet to make one gallon?
How can i get my wine to have a higher alcohol content?
Response From Homebrew Heaven: Using more yeast (like the whole package) only starts the fermentation faster, it has little effect on the total alcohol content. There is no harm in using the entire package.
To increase the alcohol content, you need to increase the sugar content of the juice. The yeast converts the sugar into alcohol and CO2. The CO2 is released during . . .
8/7/2003 -- Are these liquid yeasts one shots? or are there multiple batches in a pack?
Is it a smash pack?
Response From Homebrew Heaven: Typically, people use them as "one shot" per batch. Because of their superb purity, however, it is possible to make a small culture and save it for another batch or more. Instructions are on the pack, but basically, you just "feed" the yeast a little malt to grow a culture. A wine bottle or jug works well for this. Be certain that everything . . .
7/22/2003 -- I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.
Response From Homebrew Heaven: Th Lalvin D47 should work very nicely. Another one is Red Star Cote de Blanc.
7/13/2003 -- I'm attempting my first batch of beer,all is going well until I get to my yeast.I purchased my liquid yeast(2278 czech pils)from a local homebrew supply store. I followed the package instructions to the tee,but yeast will not start any sign of incubation.The mfg.date on package is 17 dec 02,making yeast nearly 8 months old.Have I learned an . . .
Response From Homebrew Heaven: Yes, it is important to get fresh yeast. Some (smaller) shops don't turn over their yeast often enough to maintain fresh supplies. We don't sell yeast that old.
In general, you need to allow 1 day of incubation time for each month old, so it may take 8 days or so before it is ready to add to your wort.
If you see no sign of activity . . .
7/8/2003 -- I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?
Response From Homebrew Heaven: This is entirely a matter of preference, but I would use the Red Star Premier Cuvee. It is a very reliable, all-purpose wine yeast.
6/29/2003 -- Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.
Response From Homebrew Heaven: Yes, absolutely. It is a very good yeast for fruit wines.
6/17/2003 -- How many gallons of wine I can make with a single pack of this yeast?
Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?
Response From Homebrew Heaven: Each packet is sufficient for 5 gallons of wine.
The Montrachet strain of yeast is excellent for these wines, but if you want to try a different one, the Cote de Blancs does a nice job as well. It seems to leave a little more residual sweetness and fruitiness. Enjoy!
6/3/2003 -- Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?
Response From Homebrew Heaven: Lalvin 1118 is a good choice for this purpose.
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