3/1/2014 – I bought the Wyeast 3068 yeast. I am relatively new to homebrewing and have only used dry yeast. How long do I have to take the yeast from refrigeration before pitching it? Or can I take it right out of refrigeration?
Response From Homebrew Heaven: See the link below for Wyeast instructions regarding pitching their yeast.From experience, I find it best to take the packet out of refrigeration an hour or two before "smacking" it. After smacking/activating the pouch, allow it to swell up at least 1/2 way for best results (maybe 3 hours? depending on the yeast strain). This is a particularly . . .
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
10/14/2009 – Hey, I've been reading the quesions and a good book to get educated before I get a brewing kit. You guys have a really nice setup, nice site. I will probably want to brew an unfiltered wheat beer first. What is the process for keeping the yeast and wheat? If you actually keep both.
Response From Homebrew Heaven: Thank you!The process for making an unfiltered wheat beer is no diferent than any other beer. The wheat in the Wizard's Wheat kit has proteins that don't settle out completely. Some special yeasts llike Wyeast 3068 will accentuate the cloudiness a litle more if that is what you like.
8/20/2009 – I just got back from a trip to Evensville, where my brother in law took to me to a brewery. He got me to try a Hefeweizen. While i am more of a liquor man,i can now say i love a beer.I would like to come as close to this as i can.It was a very cloudy "unfiltered" spicy and slightly fruity beer.I am going to purchase the Wizards Wheat with . . .
Response From Homebrew Heaven: Good! As we say, there is a beer for everyone. A tasty Hefeweisen is truly one of summer's pleasures.1) Force carbonating a hefe is just fine. No different than bottling as far as taste is concerned. If some yeast falls out of suspension, it is easy to invert the keg (or bottle) to put more yeast flavor (and cloudiness) into your beer.2) . . .
7/5/2009 – I just put my Wizard Wheat in the primary fermentor. I really like the cloudy/unfilterd type Hefe's, will the original procedures make it this way or is there anything type modification I can do to make it more like a unfiltered style?
Response From Homebrew Heaven: It will be somewhat cloudy...wheat does that to a beer. If you did NOT use the irish moss clarifier, that would add a little more. It's a little late at this stage, but some yeasts "flocculate" (settle) more or less than others. If you use the Wyeast #3068, that typically leaves a beer more cloudy.
5/28/2009 – I am wondering which of the yeasts to use in order make a Hefeweizen similar to Widmer or one of the other NW Hefs?
Response From Homebrew Heaven: For a true German style, I would go with the Wyeast #3068. For an American style hefe (like Widmer), either the #3056 or #1010 would work well.
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 . . .
11/25/2008 – In the description of this yeast (#3068) it says that it is a fast, vigorous fermentation. My fermentation hasn’t been quite a “vigorous” as I was expecting, in fact it is starting to slow down and my blow off tube is still clear. Is this something I should be concerned about?
Response From Homebrew Heaven: No. It could be due to lots of things, like lower temperatures, lower volume/larger fermenter, small amount of CO2 leakage. If it is slowing, then they malt sugars are reduced and your brew is on track.
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. . . .
3/31/2008 – I'm looking at purchasing your Wizard's Wheat beer kit. Several of the reviews for the beer, recommend adding honey to the boil. A blow off tube is also suggested. Now my questions:1. What type of yeast do you recommend for this kit?2. How much honey would you suggest and at what point of the boil is it added?3. What size blow . . .
Response From Homebrew Heaven: 1. We like the Wyeast #3056 or the #3068 (if you want more of a banana-clove "hefeweizen" style wheat beer.2. No more than one to two pounds, added to the last minute or so of the boil. Better yet, add the honey to the primary fermenter after you see signs of bubbling.3. The standard 5/16" ID hose (siphon hose) that comes with the equipment . . .
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!
9/23/2007 – I ordered your Wizard wheat kit with the Wyeast 3068 yeast culture. I didnt really seem to find alot of info on using the culture in the instructions. And this is my first time using a culture. I am looking for the basic steps, Starting the culture 24 hours in advance? Does it need to be at room temp or cool when started?
Response From Homebrew Heaven: Alright. This applies to any Wyeast "smack pack" product:Take the liquid yeast pack, and feel around inside a bit. You will find there is a smaller, inner pouch inside of the larger one. The idea is to rupture that inner pouch. I do it by place the pack on a table, and the whacking it with the bottom of my fist. Other people do it differently . . .
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 . . .
4/2/2007 – Is there any german hefeweizens that I can culture the original wyeast 3068 strain from? I tried Ayinger and Scheider and neither worked.
Response From Homebrew Heaven: Beats me. Why not buy a package Wyeast #3068 and culture THAT? Consider too, that quite often a brewery will use a different yeast (than what they brew with) to bottle condition their beers...so even if you are successful, you may not be getting what you think you are getting.
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.
4/8/2006 – What type of yeast do you recommend for the wizard wheat kit? What yeast option do i get if I order the deluxe brewing kit with the wizard wheat?
Response From Homebrew Heaven: It really depends on your tastes. The dry yeast that comes with the kit makes an excellent wheat beer. I would call this an American style wheat beer. If you want the more pronounced banana-clove flavor or a true German style hefeweizen, then go for the Wyeast #3068 liquid yeast culture.If you order the Wizard's Wheat with the Deluxe Brewing . . .
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 . . .
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.
2/9/2005 – I am about to brew some wizards wheat with the liquid yeast. I use a 5 gal carboy with a blow off tube as my primary fermenter. From past experience, I will lose about a quart or more of beer from the blow off process. Should I top off when I rack to the secondary? Will this water down the beer? I have read the blow off takes out some . . .
Response From Homebrew Heaven: If you are using Wyeast 3068 strain, my experience is that you will lose a lot more than a quart. It is a VERY active fermenter! There is no problem with toping off with water when racking to the secondary, but yes, it does water it down slightly. Yes, a 6 gallon carboy would be better.
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!
2/1/2005 – Some friends and I cooked up a batch of your wizards wheat. About 24 hours later( after we put it in the primary) it started to foam out of the air lock and all over the place, it even blew off the top two peices of the air lock. Every time I put the airlock back on, it would just blow off from all the foam. The only thing I could think of . . .
Response From Homebrew Heaven: This is the result of good fresh healthy yeast, and an ideal fermentation environment (a GOOD thing!). Your beer will finish sooner, and it will ferment more completely. There is no reason to worry about infection; after all, everything is blowing OUT, not in. You did the right thing. This happens quite a bit when using the Wyeast 3068 . . .
1/31/2005 – On Saturday afternoon I brewed my first batch of beer using the Wizard's Wheat kit. I have a question regarding Wyeast's 3068 yeast fermenting behavior. After I cooled the wort down to below 80 degrees by using a wort chiller, I oxygenated the wort using a pure 02 oxygenation system for 60 seconds or so. I pitched the yeast (which is less . . .
Response From Homebrew Heaven: Absolutely normal. This is the most active strain of yeast I know of. It is EXTEMELY aggressive.When conditions are perfect (lots of O2 and a warm environment, lots of nutrients etc) like yours, the fermentation can be exciting. You did the right thing with the blowoff hose. Now just clean up the mess and proceed with your brew!
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, . . .
3/14/2004 – I was told by a fellow homebrewer that it is tricky to achieve the true clove and banana flavors of a hefeweizen. He said that it is necessary to drop the temperature to a specific degree for a period of time,(a day or two?)then raise it to a another specific temperature during fermentation. Is this true or is it o.k. to keep the temperature . . .
Response From Homebrew Heaven: Actually, it's quite easy. The "secret" is using the right yeast. The most pronounced clove and banana flavors are produced by the Wyeast #3068 Wheinstephen yeast. Using this yeast, lower temperatures tend toward the "clove" flavor, and warm temperatures will produce more "banana" like flavors. Keeping it at about 65 deg F is about right for . . .
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 . . .
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