Produces beers with a clean neutral finish allowing malt and hop
character to dominate. Ferments dry & crisp, slightly tart,
fruity and well balanced. Ferments well down to 65°F (18°C).
Origin:
Flocculation: Medium-High
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV
Read Complete Questions & Answers
|
Ask a Question
5/17/2010
--
what is your phone number?
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?
1/30/2009
--
is Rogue Pacman Ale Yeast in a activator pack or a propagator?
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?
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.
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.
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?
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?
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?
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?
7/16/2006
--
Sorry if someone has already asked this, i wasn't able to find the question somewhere else.
We made our first batch of beer last night. we used the never fail pale ale recipe listed under the light malt extract. we followed all the directions with the yeast with letting it sit out and everything. The problem is that we live in NY on the 4th floor of an apartment and have no air conditioner . . .
5/17/2005
--
Does the Wyeast package ever blow up?
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?
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 LONG WILL THE ACTIVATED YEAST BE OK LEFT IN THE SWOLLEN POUCH . . .
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?
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 3 hours.
Will the yeast still activate or did I need to . . .
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?
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 first two liquid yeasts that I used were American Lager . . .
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 done it's job?
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 STEP BY STEP OR EASILY?
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 stage, there seems to be a slightly different odor than . . .
8/7/2003
--
Are these liquid yeasts one shots? or are there multiple batches in a pack?
Is it a smash pack?
Read Complete Questions & Answers
|
Ask a Question