liquid yeast

[dynomax]

I just started using liquid yeast with my last batch of brew.

I used California Lager liquid yeast. This stuff looks real active, i've never seen such a foam covering the beer as i see in this batch. Anyhow, it seems to be fermenting slower than i've seen previously. Is liquid yeast slower? or am i just not giving it time.

I took the heatbelt off, since it brews between 54 and 74. its sitting at 18degrees celcius, whatever that converts to.64 i think.

the kit is made with a 1.8kg can of ME and added 1200g of corn sugar, as well as 2ml of yeast nutrient. No DME added.

[S.F.B.]

When I made the switch to liquid, I did notice that fermentation was drawn out longer. Why? I don't have a scientific explanation. however, you should notice a dramatic difference in the quality of your brew with it.

[paul84043]

I don't know, since I have never used anything else, but I do know that Lager yeasts are much slower than Ale yeasts.
I have had several that have fermented in "record" time...I think it really depends on alot of variables, like temp, fermentables, the specific yeast strain...stuff like that.

Are you doing a Cali-Common?

[dynomax]

i'm not sure what you mean by <b> Cali Common </b>

But its a California Lager Yeast, and brews at warmer temps than other pilsen and lager yeasts, 54-74 i think. its sitting right in the middle now, at 18degrees C, which is about 64 i think.

How does brewing temp within the specified range change the beer flavor?

And most kits i buy come with ALE yeasts (dry) even if the kit is a lager, or pilsner. So basically, all along, i've been making my lagers with ale yeasts, and the tastes just arent right. I wish i knew this frmo the get go, like these kits should say "HEY ASSHOLE, THIS IS AN ALE YEAST, AND YOU'RE WASTING TIME"
haha.

So with my ales, should i try a batch using the california lager yeast, or just use the supplied ale yeast (dry) that comes with the kit.

I will be cloning batches, like after i get this batch done, i'm going to save the yeast to start my next batch, but inbetween, i want to do an IPA, so i will be switching strains.

Whats the best way to store this yeast?

[ray m]

What Paul means, Dynomax, by California Common is that it's a category of beer that uses lager yeast, but is fermented at ale yeast temperatures. I've never used lager yeasts, since I do strictly ales (lack of equipment to properly brew lagers), but lager yeasts are meant to work at much cooler temperatures (upper 40's to mid 50's, I think). California Common beers use lager yeast (California lager is the right one, I think), but the brew is fermented at the ale yeast temperature range (65 to 70 degrees). I hope your brew turns out well!! As far as saving some of the yeast slurry, I've never done that, either, because I don't brew that frequently. I've read that you get the best results by reusing yeast within 2 to 3 weeks. My info may be incorrect, though, and someone else out there may have successfully tried it, within a longer length of time, with good results. What's the brew your gonna do after the IPA with the reused yeast?

[ray m]

As an afterthought, have you used liquid ale yeast? That is what I recommend for brewing ales. I have religiously used White Labs liquid yeast for the last 2-1/2 years and that stuff is awesome. If your supplier does not stock White Labs, I hear Wyeast liquid packs are good, too. I don't know how you properly store reharvested yeast for re-use. Sorry.

[dynomax]

Yeah, its whyyeast liquid common california
it brews at ale temps.

i hope it turns out well too. but as soon as i transfer to the secondary, i start a new batch. so the yeast wont even be stored.

but, in the 7day downtime while i do an IPA, i am going to have to store it in a beer bottle with an airlock. should i refridgerate this? or just room temperatrue it??

Actually, second thought here, when this lager is done, i'm going to brew a batch of Wheat Beer. and use the liquid yeast for this, then i'm going to do the IPA. with the IPA, i will likely use the dry yeast that comes with the package, coopers likely, but only because i dont do that many ales this time of year. need fast easy drinkers for the summer months! hehe.

[ray m]

I believe that you should store the yeast that you're going to re-use in the fridge during its down time. When you're getting ready to pitch it into your next batch, I think you're supposed to warm it to room temperature, then get it going again in a starter for a day or two.

[sallad]

using 1-2 packets of dry yeast has many more yeast cells than the liquid yeast packs. but the liquid pack come with a little nutrient to sorta make their own starter. but still, the dry yeast has more cells. so, just make a starter from the liquid stuff a day or 2 before you brew, it'll get things going!

[sullydavid]

Being a cheapskate I just started trying to get more out of my liquid yeast. I had so many questions I couldn't even count them all. Anyway, following is a pretty good link that talks about a lot of yeast topics. I was more interested in the section on "Parallel Yeast Cultures" than the reusing like you are speaking of. Basically the parallel is just taking a single liquid yeast and multiplying it into a half dozen containers before brewing anything with it. Makes sense and there is a much smaller chance of contamination. I guess it is a baby step for me getting more bang for the buck for my yeast.

http://hbd.org/brewery/library/yeast-faq.html

[mmmBeer...]

Brewed my first batch using liquid yeast last night using the White Labs Hefeweizen yeast. I was having trouble getting a hefe yeast from my local homebrew shop so I ordered it from Midwest (very happy with the service btw). Nice and easy to use, except I didn’t expect the vile to try and overflow when I opened it!

I was a little surprised by the lag time (I didn’t do a starter), as the dry yeast I have been using has a lag time of less than 7 hours. The White Labs yeast took probably around 10 hours to get going, but it is blowing off foam very nicely now!

I am going to try and re-use the yeast. I found instructions for “washing yeast” on the Wyeast website Yeast washing (http://www.wyeastlab.com/hbrew/hbyewash.htm) and was wondering if anyone had tried it? The beer expert at my homebrew shop said he got about 10-12 batches out of each package, and the best ones were at about the 6-7th batch.

Can’t wait to try it in about a week when the Hefe goes into secondary!

[paul84043]

Your dry yeast kicks off faster because you have to make a starter, if you do the same with the liquid it will take off much faster as well, though 10 hours is by no means a long lag time!
I have had a few batches (with Wyeast) go 30 to 40 hours before getting going!
I have had great luck with White labs yeast, you get used to the vial foaming over...just be sure to sanitize the whole thing and your hands before opening it.

They say that liquid yeast is one of the biggest things you can do to improve the quality of your beer.

I made another hefe a week or two ago with the White Labs, Hefe Yeast IV, it's supposed to be a little less banana and more clove flavor. It's about ready to bottle now and smells fantastic!
Hefe's don't last long around my house...

Keep us posted on your batch...

[Fast_Eddy]

I agree with Paul(as usual) except I have always almost exclusively used Wyeast...

Liquid yeast is the way to go and always(always,always) make a starter....

[dynomax]

Now why is this starter so essential? What does it consist of? some sterile water and DME / Corn Sugar? or what? and do you airlock this starter?

I cloned (well i think i did) my yeast from a lager batch to a blonde batch. I just syphoned off some beer (and sediment) into a sterile container, and then dumped half of it directly into the primary i was pitching to. It hasnt started yet, but this was only 8 hours ago. I havent popped the lid yet, but no activity is seen in the airlock (i know, not a good sign of fermentation, but a guide)

[Fast_Eddy]

Primarily I was referring to making a starter when using a tube or smack pack of yeast. The main reason I use a starter is that you get faster more vigorous fermentations. This allows less time for wort "spoilers" to take hold in the wort. Also under-pitching can lead to long(and incomplete) fermentations.

IMHO using actively fermenting beer for pitching is essentially the same thing as using a starter.

[paul84043]

All a starter does is allow the yeast time to begin to multiply before adding it to the beer, so instead of pitching 20 million yeasties that are just waking up, you're pitching 50 trillion yeasties that are ready to rock!!!

[Fast_Eddy]

Also, starters are typically described as mandatory for complete fermatation of high gravity beers.