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 (32 deg F)!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:
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
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 . . .
7/14/2008 – so all you do is pour this in when the temperature is right? and of course you use the whole pouch?
Response From Homebrew Heaven: With the liquid yeast cultures, it is necessary to "smack the pack", in other words, rupture the inner pouch within the package and allow the yeast culture to mix with the nutrients. shortly after, the pouch swells up.You do this at least 4 hours ahead of when you need the yeast. This assures that you have an active, live yeast culture . . .
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 concerned, 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:******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. . . .
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!
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. Maybe a tablespoon.Under sterile conditions, you can store yeast this way for a LONG time. Some breweries do this, and maintain the . . .
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
6/7/2006 – Hi, I noticed that in the text describing the yeasts you sell you use the term 'attenuation'. I am not familiar with this term, what does it mean?
Response From Homebrew Heaven: It means how much of the available sugars the yeast will consume. Given the same wort, a high attenuating yeast will result in slightly higher alcohol and less sweetness to your beer. Conversely, a low attenuating yeast will yield a sweeter, lower alcohol beer.
8/11/2005 – I received different wyeast packages and one of them seems just a little bit inflated, compared with the others. should I use it anyway or shoud I buy another one?Also I heard and read that liquid yeast work better if a starter is made. Should I make one with these wyeast packages?
Response From Homebrew Heaven: Yes, go ahead and use it. Sometimes the Wyeast packages get a little "overfilled", and there is no harm in that.A few years ago, Wyeast had only smaller, different packages and it made sense to make a starter. The new Weast XL packages that we sell contain much more yeast than the old ones, and are sufficient for a 5 gallon batch without . . .
4/14/2005 – My beer (lager) is in the 2nd stage of fermentation and I was wondering when to bottle it. The beer has been in the glass carboy for one week with the temperature around 40 deg F. The bubbles in the air lock are rising a little bit over one minute now. I recorded three times 1min. 4sec., 1min. 5sec. and 1min. 14sec. I know the instructions . . .
Response From Homebrew Heaven: The cooler the temperature, the slower the fermentation. This is entirely exptected. Lagers are like that. As I like to say, yeast cells couldn't care less about your schedule. They don't even wear watches. That 3 minute "rule" applies only to beers at or near room temperature.If you are anxious (or thirsty) you could warm up your fermenter . . .
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. Expect it take a little longer to get going, is all.
2/22/2005 – About how long will your liquid wyeast packages stay good if kept refrigerated?
Response From Homebrew Heaven: Several months, at least. Maybe up to a year. They still remain viable, but will take longer to "puff up" when they are older. Allow a half day to one day for every month past it's "born on" date.
2/17/2005 – I making my first attempt at using a lager yeast, and according to the directions you should ferment the beer at 55 degrees. However, due to circumstances that were out of my control I was forced to use my closet for storage. Obviously I don't keep my house that cool, so my question is will that be a problem?
Response From Homebrew Heaven: No; no problem. It would be IMPROVED if you could ferment at cooler temps, but if you can't, it will still work. After bottling (or kegging) your beer, it will still benefit from cold storage, if you can work that out.
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!
10/25/2004 – I would like to brew using your Czech pils yeast but I do not think I can get it down to 50 to ferment. Can I still brew a pilsner style brew, with maybe an ale yeast? Note that I can get the brew down to about 58 for fermenting. and maybe a few more degrees with a wet towl and bucket.
Response From Homebrew Heaven: Yes, you can use an ale yeast if you like, but a lager yeast would be more authentic in a pilsner. I would still go with the lager yeast.Lagers WILL ferment at 58 deg, no problem. If you can get it a little cooler that would be good too.Once bottled, it can be cold conditioned as well for a nice smooth lager-like finish.
8/17/2004 – I need a bottom fermenting yeast. What ya got? Thanks.
Response From Homebrew Heaven: If you prefer dry yeasts, we have the Saflager yeast strain. In liquid yeast cultures we have 11 more lager (bottom fermenting) yeasts. see below a link to them
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.
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 . . .
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 . . .
7/13/2003 – I'm attempting my first batch of beer,all is going well until I get to my yeast.I purchased my liquid yeast(2278 czech pils)from a local homebrew supply store. I followed the package instructions to the tee,but yeast will not start any sign of incubation.The mfg.date on package is 17 dec 02,making yeast nearly 8 months old.Have I learned an . . .
Response From Homebrew Heaven: Yes, it is important to get fresh yeast. Some (smaller) shops don't turn over their yeast often enough to maintain fresh supplies. We don't sell yeast that old.In general, you need to allow 1 day of incubation time for each month old, so it may take 8 days or so before it is ready to add to your wort. If you see no sign of activity . . .
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