From Robert Lugo of Hughson, California on 3/13/2013.
Used this new yeast for an Imperial IPA with Jalepeno chilies added during the cook and in primary. Steady and long fermentation, haven't been able to check the final gravity yet.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number 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 . . .
7/14/2008 – when pitching dry yeast do you suggest just letting it sit on top of the foam or should we just give it a gentle stir?
Response From Homebrew Heaven: We recommend just letting it sit on top. At that stage, a little oxygen is beneficial.
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 Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
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 Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
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.
2/1/2005 – Where can I buy the hops to brew the beer? I live in Plainview, Texas....would love to brew my own. But, I need the ingredients to brew it. will buy your equipment, so....where can I buy the goodies to brew it?
Response From Homebrew Heaven: Right here! We have a large selection of hops, yeasts, grains and everything you need in the way of ingredients. Here is a link:A good way to get started is to choose one of our ingredient (recipe) kits. They get you started the right way!
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.
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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