7/28/2014 – Developing my first Black IPA recipe and looking for the best yeast. Was thinking the Nottingham would do the trick. Would one 11oz pack do the trick for 5gal, or would two be better?
Response From Homebrew Heaven: Nottingham Ale Yeast would be a good choice. If it is going to be a high gravity black ipa, I would use two packs (or prepare a starter ahead of time).
8/20/2013 – I bought one pack of Nottingham Ale Yeast (11 gram pack) today from a local beer supply store. The expiration date is July 2013. I'm planning on making a 5 gallon batch in 5 days. He told me it was still good (of course he is going to say that). I was wondering what your thoughts are. Thanks!
Response From Homebrew Heaven: I think you should expect fresh yeast. That's what we sell.With no idea how it was stored, I couldn't make an educated guess as to the viability of that yeast. We keep ours refrigerated from the time it's received until it is sold.
11/3/2012 – I've stored my 11 oz. pack of Nottingham dry yeast in the fridge, do I have to wait 3 days after I take it out of the fridge to start brewing or can I just hydrate and add to my wort after a few hours of room temperature?
Response From Homebrew Heaven: I'm assunming you mean 11 GRAM pack. No waiting is required. You can take it out and right away. No worries.
4/17/2011 – How many lbs. of wheat malt extract syrup would it take to make around 2.5 gallons? Also how much sugar and yeast should I use?
Response From Homebrew Heaven: I would use at about 3 lbs of liquid malt extract, or about 2.5 lbs of dry malt extact to make 2.5 gallons of wheat beer.I would NOT use sugar in the boil. Use at least 10 grams of dry beer yeast (like Nottingham Ale Yeast) per 2.5 gallons. To prime (carbonate) the bottles, us about 0.5 cup corn sugar after fermentation at bottling. . . .
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) . . .
7/29/2009 – I'm looking to make some hard apple cider. What yeast would you recommend and what is the best way to carbonate in small batches?Cheers!
Response From Homebrew Heaven: The one here (Nottingham Ale Yeast) works well. The is also a liquid yeast culture from Wyeast that is specifically for ciders.As far as cabonating, use about 1 cup of corn sugar per 5 gallons. Bottle into strong beer bottles and cap them.
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!
4/29/2007 – You stated that the dry yeasts are shelf stable for at least 6-12 months at normal temperatures. What would you estimate the life of the Nottingham Ale yeast to be if stored in the refrigerator? I am moving to an island in the Caribbean and I need to stock up on beer making supplies to take with me but don't know how much yeast I should . . .
Response From Homebrew Heaven: I would estimate at least 2 years if it is constantly refrrigerated. Just a guess, you understand...
4/3/2007 – Regarding your answer to this question:""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 . . .
Response From Homebrew Heaven: No, I would not (re)aerate when adding champagne yeast at the end.Consider too, that your ending gravity is very much a function of your STARTING gravity, regardless of the yeast type used. Typically, a beer will drop only to about 25% of the starting gravity "points". For example, if a beer starts out at 1.080 it will likely not go much . . .
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
9/6/2006 – I bought nottingham ale yaest and I'm making a brew with 10lb. dry malt extract. Will I have to use a second yeast to eat residual malt or will this yeast be sufficient to eat this much malt?
Response From Homebrew Heaven: In a 5 gallon batch, that is a high gravity beer. My guess is that the Nottingham will do the job, but why take the chance? After the beer yeast has done it's thing, add a little champagne yeast to the secondary fermenter. If it needs it, it will take care of the residual sugars AND provide live yeast for bottle conditioning (carbonation) . . .
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.
2/2/2006 – I am making two batches at once, Diamond Knot IPA and West Coast Blonde. I bottled the IPA a week ago, but it is still completely flat. I think the yeast may have been affected by the temp. in my house which at one point dipped very low (40s F), and I feel that the yeast in the blond would have been affected to. If I add some more yeast to . . .
Response From Homebrew Heaven: No need to add more yeast. There is plenty to do the job of carbonating. It takes VERY little.Just warm up your IPA bottles and they will eventually carbonate. Try to keep your Blonde warm, too. I like the sound of that!
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.
5/5/2004 – I am making several recipes with maple syrup. Wondering what yeast to use with all maple syrup, no malt extract. I have several friends who make maple syrup so I have a LARGE supply of it! In the last six months I have made 3 ten gallon batches. The standard ale yeasts are not fermenting as vigorously with same specific gravity and the . . .
Response From Homebrew Heaven: I'm no expert in maple syrup, or the fermentation of an all maple beer. My GUESS is that there are insufficient nutrients in the syrup, compared to malt extract. Try increasing the nutrients first. That said, I would make as big a yeast starter as possible (maybe a 1/2 gallon or so) in order to give it the best chance of finishing out. . . .
5/1/2004 – what difference does it make to add wyeast American ale yeast #1056 rather than the dry ale yeast? does it make a different flavor?
Response From Homebrew Heaven: The new liquid yeasts (like Wyeast #1056) 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 . . .
4/21/2004 – what is the name of this yeast used, Saccharomyces cerevisias?
Response From Homebrew Heaven: I'm no microbiologist, but it is my understanding that this is the term for ale yeast. So yes, it is of that type. Within that classification there are many, many different strains of ale yeast, however, and this is just one.
3/29/2004 – Getting ready to brew a large batch in two weeks, 80 gallons, do you use the same amount of yeast as you would for a five gallon batch so total of 16 packages or will that be too much? Will a few packets, 5, do the job? Thanks
Response From Homebrew Heaven: For beer, you should use at least 10 grams per 5 gallons. More is better. I would use 16 packages (5 grams ea) or if you use the larger packs, like Nottingham, use 8.
10/25/2003 – I'm making my first beer, a Scotch Ale, with this yeast. What is the temp range for the yeast? Thanks
Response From Homebrew Heaven: It is quite tolerant of low temperatures. 50-55 degrees F is probably the low end. On the high end, I would try to keep it below 78 deg F.
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 . . .
7/22/2003 – How many packs of Nottingham Ale yeast do you need for 5 gallons of beer making?
Response From Homebrew Heaven: You should use at least 10 grams of dry yeast. This package contains 11 grams; so just one package.Previously, Nottingham ale yeast only came in 5 gram packages, you would need two of those.
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