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12/14/2011 -- I'm looking for a lager-yeast that will ferment beteween 30 and 50 degrees F can you get one?
Response From Homebrew Heaven: Not down to 30 deg F, after all, that is below the freezing temperature!
Most lager yeast have no problem with fermenting at 40-50 deg F however. Some of our quality liquid yeast cultures are probably the best way to go. Here is a link to them:
http://store.homebrewheaven.com/liquid-lager-yeasts-c37.aspx
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
9/12/2009 -- How would the beer come out if you pitched two different dry yeast packets for an ale. Say like an Safale-05 and a Cooper's?
Response From Homebrew Heaven: Just fine. I did a very similar thing a few days ago. Actually it was Nottingham and Cooper's, but the principle is the same. More yeast is better! One yeast may dominate (reproduce faster) more than the other, but that's ok.
There is a different flavor profile for each yeast, but as long as they are both ale yeasts (like your combination) . . .
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 . . .
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 . . .
3/19/2008 -- For dry yeast should it be re-hydrated?
Response From Homebrew Heaven: I don't think so. I know some yeast packets say to re-hydrate and that was popular practice in years past. A couple of years ago an article came out (in one of the brewing mags.) that said unless you use the exact amount of water, because too little or too much will kill off a great number of yeast cells, along with the incorrect temp. its . . .
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 . . .
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!
8/24/2006 -- In the second day of fermenter and the yeast does not work can I add something to it to make it yeast work?
Response From Homebrew Heaven: Almost ALWAYS when we hear this, the beer is in the plastic bucket and IS working. You just don't see bubbling. Make sure that the lid is hammered on tight, and that there is water in the airlock. When you combine yeast with malt sugars, fermentation DOES happen. A hydrometer reading will confirm this, by the way...
4/23/2006 -- Does the dry yeast packets need to be kept cold (in the fridge).
Response From Homebrew Heaven: Not really. They are shelf stable for at least 6-12 months at normal temperatures. As long as it doesn't get beyond about 90-100 deg F. you can expect that kind of life.
WE refrigerate all of our dry yeasts to ensure the freshest possible product for you, but beyond that, your yeast will be fine.
3/17/2005 -- I just purchased your "Back to Basics" Beer Kit and I noticed that it comes with dry yeast only. Since I have only worked with liquid yeasts thus far, I am unfamiliar with the proper techniques to get dry yeast to perform optimally. Should I prepare a yeast starter with the dry yeast before I begin brweing? Or is there enough yeast already . . .
Response From Homebrew Heaven: Really, there is no need to do anything other than sprinkling the dry yeast onto the surface. There are sufficient live yeast cells to do the job. If you WANT to, there is no harm in preparing a small starter, but it is not necessary.
1/19/2005 -- Just started my first batch of St. pete's pilsner on 1/17/05. I havent seen much activity yet on my airlock. If I push down on the lid ever so slightly I can get a few bubbles out of it but not much after that. I sprinkled the yeast on top of the wort. should I have started the yeast before adding? Is my beer going to be ok? Did I do anything . . .
Response From Homebrew Heaven: This sounds pretty normal for a lager. They just go slower than ales, and it doesn't sound like there is a problem. It may take a few more days to see much activity, depending on temperature. From our experience, starting the dry yeast in water has little effect anyway.
12/6/2004 -- I have brewed many ales successfully, but haven't had much luck with lagers. Would you please recomend a fermentation time/temperature schedule for use with Saflager S23.
Response From Homebrew Heaven: This strain is widely used by Western European commercial breweries and will produce the best of its Pilsner/lager flavors when fermented at low temperatures (50ºF-57ºF) yet producing very good beers at room temperature.
9/2/2004 -- How pure are the dry yeast strains?
Response From Homebrew Heaven: Very. They are not like what was produced years ago.
Dry yeast strains are now used by many microbreweries. They typically buy in 1.1 lb. blocks, and if the quality wasn't there, they wouldn't use it.
4/8/2004 -- Started my secondary fermentation yesterday and think I may have a problem. Rinsed the carboy with idophor but think I may have had to much residual foam in the bottle and I beleive it killed the batch. Still bubbling, but a distinct line of demarcation between the top of the batch and bottom. Top is dark and bottom is light. Brewing the american . . .
Response From Homebrew Heaven: Not ruined at all! You are just seeing the settling that occurs after transfer. It's a GOOD thing, and indicates that it is nearly completion.
Just let it continue until all bubbling stops, and your hydrometer reads 1.014 or less. After that, it will be time to bottle away!
3/2/2004 -- Can this yeast be used to make a CAl Common Beer? I normally use Wyeast Cal Lager, 2112 for making steam beer's, would this be a suitable substitute?
Response From Homebrew Heaven: Yes, it should work well.
2/9/2004 -- I PITCHED MY YEAST ON 2-7-04.MY YEAST AT BEST HAD ABOUT ONE BUBBLE PER MINUTE AND NOW HAS STOPPED,IS THAT NORMAL?IF NOT CAN I ADD MORE YEAST AT SECOND FERMENTATION?I ALSO ADDED SOME BELGIAN ROCK CANDY,SHOULD I HAVE USED MORE YEAST FOR THE ADDED SUGAR?
Response From Homebrew Heaven: It doesn't sound normal, but it's probably just fine. It cold be a combination of temperature, and added sugar that kind of "startled" the yeast. You really need to take a hydrometer reading to see what's going on, however. Without that we are just guessing. There is no need to add more yeast for the added sugar.
2/7/2004 -- can you use beer yeast for baking?
Response From Homebrew Heaven: I suppose, if you want to make lousy bread. You can also use bread yeast to make lousy beer.
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 . . .
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