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how does light affects yeasts

according to this research: Red LED light (630 nm) stimulated cell growth but slightly inhibited ethanol formation. In contrast, Blue LED light (470 nm) significantly inhibited cell growth but stimulated ethanol formation. is it good idea to…
ElectronSurf
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Saving Kveik the old fashioned way?

I've been reading about Norwegian Farmhouse Ales and I'm quite curious about them. Should I drag a wooden wreath through the dregs of my Norwegian Farmhouse Ale and hang it up to dry and re-use it? Is this really viable?
farmersteve
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Clear Beer Hazy After Carbonation

I made a Belgium Grisette, which I have made before. This time I let it sit in the keg under CO2 for a couple of months, as I was out of town. When I returned, I opened the keg, beer was very, very clear and I racked it into two 2.5 Gallon kegs,…
Tony
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No Starting Hops - Do I need a 60 min boil?

I'm planning to brew a New England IPA where I only use knocked hops and dry hopping. Is there any point in boiling for an hour? What is the minimum time I should boil for? I'm thinking maybe 15 minutes.
pacman
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Number of cells in a packet of dried yeast

I'm trying to improve my understanding of pitching rates, and I'm struggling with some apparent inconsistencies. An often used starting rule is to pitch about 750,000 cells per milliliter per degree Plato for ales, and twice that much for lagers. So…
Frank van Wensveen
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Sugar in water effect on specific gravity?

Is there an equation or relation to describe how much sugar is to be added to water to obtain a liquid with a specific gravity? In This question, for example, it is mentioned that "1 lb in 1 gallon is 1.046" - but is there a known scale? Or is…
Mike Meyers
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How do you let water sit until the chlorine vapours off without any contamination?

So, apparently if you let tap water sit for a few days the chlorine will evaporate off but how can one safely expose the water to the the air without risk of contamination from airborne particles?
user7668482
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How important is temperature in secondary?

Say I'll want to brew an imperial stout, let it ferment in primary and then rack it to secondary. How important is the temperature in secondary? I have a temperature controlled fridge to hold the fermentation temperature in primary. I need to make…
Bernd Strehl
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George Washington's beer recipe. Did he say "yeast"?

This journal is dated 1757. Pasteur connected yeast to fermentation in 1856 (discovered what yeast does) Historically bakers would take beer "waste" to make bread rise. Also there are early references of people's jobs to provide beer waste / trub…
Evil Zymurgist
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Fermentation still stuck after adding nutrients?

I'm brewing an imperial wit beer and it seems i have a problem with my wort beeing stuck in fermentation at 1.040. My wort is wheat extract 3.4kg and 1kg candi sugar, steeped with some oat flakes, mesured OG is 1.074. My yeast is belgian wit II…
JeanMi
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Adding minerals back into reverse osmosis water?

Everyone knows that reverse osmosis filter strips out the minerals from water, but no one on Google is telling the way to adding them back into the water. I have been drinking reverse osmosis water from a year and its tds rate is also 25 which is…
ZBT248
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First Time Brewing...am I doing it right?

So I went to my local brewing store, and got a starter kit. It came with a 7 gallon fermenter, a siphon tube, a floating thermometer, bottle caper, bottle caps, bottle scrubber, and sanitizer. By the way I have multiple questions. I know most first…
chris
5
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1 answer

Malted vs unmalted flaked oats

What difference to the mash and ultimately the end product will Flaked Oats vs Malted Flaked Oats make? I have run a recipe Nut Brown Ale using Malted Flaked Oats several times and recently reordered the same materials again. However, I ordered…
joe92
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Ballpark yeast count of starter from harvested commercial yeast

I've harvested some yeast from a commercial bottle (Maine Beer Company's Mo Pale Ale) and stepped it up to a 1L size. I'll be making a pale ale at ~1.055 OG and everything I read indicates I'll want roughly 180-200 billion cells and that about 1L of…
Ryan Silva
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Calculating sugar in fresh fruit

Recently I made a belgian strong ale. In the secondary I added 7 pounds of fresh cherries that were pitted, frozen, thawed, and blended up. Is there a good way to at least estimate the additional alcohol that they produced?
Jordan
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