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11/15/2012 -- From below, What is pitch yeast?
where can I get it?
"Step by Step: Steep crushed crystal malt at 150? F in 2.5 gal. of water for 15 minutes. Remove grains and bring to a boil. Add malt, gypsum, and Northern Brewer hops. Boil for 55 minutes. Add East Kent Goldings hops and boil for five more minutes. Cool brewpot in cold . . .
Response From Homebrew Heaven: "Pitch yeast" is simply a brewing term for adding the yeast. In this recipe, it is a Wyeast product called London Ale #1028. See link below for that product.
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
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. . . .
2/19/2008 -- I have a kit from New Zealand that has expired. Could I buy a new Yeast packet that will still work? Mac's Creamy brown ale is the product expired on 4/3/06. Do you offer a yeast that will work?
Response From Homebrew Heaven: Depending on how the extract was stored, it is probably just fine. Yes, we have lots of quality ale yeasts that will work.
For a dry ale yeast, the Cooper's would be good. Here is a link to that product:
http://store.homebrewheaven.com/Product291
For a liquid yeast, the Wyeast London would be a good choice. Here is a link to that . . .
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!
10/17/2006 -- I just brewed a batch of your ESB and used the liquid Wyeast (London). It has been 48 hours and still no bubbles at all from the airlock. The fermenter is in a 72-74 degree controlled room. The yeast was refrigerated for about 4 months and I only let it swell for about 5 hours. When should I begin to worry about the fermentation? I do . . .
Response From Homebrew Heaven: I've never seen a beer that was improved by worrying.
Without a doubt, your beer will start to ferment, but it will take longer due the low cell count when you added it. The package should swell up first to get it going faster. It WILL kick off, but it may be 2-3 days before it does. You can add some dry yeast if that will prevent worrying.
1.060 . . .
6/24/2006 -- I was fermenting a porter and I tried to use yeast that I had refrigerated for months. It was obviously past it's prime because when I used some yeast activator, it had no reaction. In my desperate attempt to keep the beer going I pitched a dry yeast that was originally with my blond ale kit. The porter was active for 3 days but it was . . .
Response From Homebrew Heaven: Hydrometer hydrometer hydrometer. I must say that word 50 times a day. It is the instrument that will tell you if your beer is fermenting, the alcohol content, and when it is done. The length of time it has been fermenting does not mean ANYthing.
You are immediately suspecting a yeast problem, when (probably) there is nothing wrong. Worrying . . .
12/30/2005 -- Thinking going to brew 2 beers I bought 2 yeast packages. Well it turns out will only be brewing 1. How long and how should I store the 2nd package?
Response From Homebrew Heaven: You can store the liquid yeasts for up to 6 months in your refrigerator. It will take an extra day to "puff up/activate" for each month it has been refrigerated, is all. Alternatively, you ould simply use both packages for current brew. There is no harm in using more 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.
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 . . .
9/13/2004 -- I'm in the middle of my first attemp at homebrewing. I followed all of the instructions and what was said in the joy of brewing, but now I'm scared. I'm making a mirror pond clone using london 1028 yeast. 8 hours after pitching I had a good 1 inch layer of foam and my airlock was going crazy, problem is it never got more active than this. . . .
Response From Homebrew Heaven: It's hard to know what to expect on your first batch. After all, you never SEEN it. This is why people get scared or nervous because they were "expecting" something different. Actually, what you are seeing is ENTIRELY normal. It sounds like you're well on your way to enjoying your first brew!
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.
11/17/2003 -- 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 . . .
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 . . .
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 . . .
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