The strain of yeast used, and its purity, greatly affect the flavor of the finished beer. Differing strains can impart flavors ranging from dry to sweet, spicy or smooth, and affect the body of the beer by attenuating (reducing) the wort to varying final gravities. The purity of the yeast is even more important, as yeast infected with even a small amount of bacteria will add a yeasty or sour flavor.

Yes and no. There are certain types of beer which require a particular strain of yeast in order to be truly authentic. For example, a Bavarian Hefeweizen is characterized by the strong banana and clove flavours which are produced by a particular type of yeast. Many Belgian beers also have particular yeasts which must be used. Until very recently these special yeasts are only available in liquid culture form, so if you want to brew the beer, you had to use liquid yeast. See similar questions...

Wyeast" is a nickname for the Brewer's Choice line of liquid brewing yeasts from Logsdon's Wyeast Laboratories. There are more than a dozen varieties of ale and lager yeasts available from Wyeast. Many brewers that use Wyeast consider it to be of high quality, uncontaminated by bacteria. For a report on contaminants in liquid and dry yeasts available to homebrewers, see the "Yeast" special issue of Zymurgy. See similar questions...

The dry flocculants are made in a bead or powder form. They come in 50-pound bags or very large bags. The dry flocculants are white in color and look like "Dry Laundry Detergent". These flocculants are 99% active and need to be properly mixed with water to become active. It is best to mix them to a 1/4% solution to a 1/10 of 1% solution. In other words, a flocculant system would mix up about 6 pounds of the dry flocculant into a 300-gallon container of water. See similar questions...

Midwest Homebrewing Supplies has various yeast options for our homebrew kits. 1.75 oz Wyeast packs are pure strains of liquid beer yeast in self contained foil packs. They require activation 24-48 hours before brewing. This is easily done by holding the yeast pack in your hand and hitting it with your other hand. This ruptures the yeast culture inside the pack. Within 24-48 your yeast is activated and ready to use. See similar questions...

Yeast can be a source of major flavor contribution to your beer recipe. Each variety can change the final flavor. There is more variety in liquid yeast, so some styles of beer will greatly benefit from these. But good beer can be made from either dry or liquid yeast. top See similar questions...

Our liquid yeast can withstand brief periods of freezing. The only way to know if it is okay is to thaw it out and break the incubator pack. If it does not swell within 7 days, go to www.williamsbrewing.com and find the warranty yeast replacement link. See similar questions...

This yeast has been activated by rough treatment during shipment, and should not be used, as you do not know if it is still active, or if it has been swollen for several days. Call the special toll free number on the pack between 8-5 PM weekdays for prompt warranty service. See similar questions...

Instant yeast is also called dry yeast. It is normally sold in 10-12 gm sachets and can be added directly into other ingredients. Compressed yeast is also known as fresh yeast and is sold in blocks. It is cream in colour and firm in texture. To use, crumble the fresh yeast in lukewarm water and leave to froth between adding to the other ingredients. Compressed yeast can be kept fresh in a freezer. See similar questions...

NB: Once the packet of yeast has been opened the use by date on the packaging is void. The yeast will remain active for approx. 3 weeks once it has been opened. After this time the yeast should be tested to see if it still active. See similar questions...

Well, to be absolutely literal, it doesn't "have" to be. But it certainly should be. It's all about general yeast health. It's tough enough for the little guys to be dried out and then rehydrated. That's an extreme shock to their systems. If you add a whopping pile of sugar during the rehydration process (by putting the yeast directly into the wort), you increase that system-shock quite dramatically. See similar questions...

Dry yeast needs to be reconstituted in a gentle way. During rehydration the cell membrane undergoes changes which can be lethal to yeast. In order to reconstitute the yeast as gently as possible (and minimize/avoid any damage) yeast producers developed specific rehydration procedures. Although most dry wine yeast will work if pitched directly, it is recommended to follow the rehydration instructions to insure the optimum performance of the yeast. See similar questions...

Yes, although dry yeast can be stored at room temperature and performs well for the duration of the shelf life it is preferable to store it at colder temperatures. Dry yeast will always lose some of its viability and activity over time but at colder temperatures these losses are less than at warmer temperatures. If you choose to freeze your dry yeast for storage, let it warm to room temperature in the package before rehydration & pitching. See similar questions...

Dry ice and liquid nitrogen smoke machines both create a heavy low lying fog effect. The materials they use to create this are often difficult and expensive to get hold of for most people, hard to store, and the effect can now be easily created on demand by new electronic water based versions. Disney theme parks tend to use nitrogen foggers as the cost of liquid nitrogen is less in bulk than special effect fog fluids. See similar questions...

ANSWER: Capsules are more potent that liquid extract formulas. Capsules last in the body for approximately 8 days whereas liquid extracts only last 4-5 days in the body. Liquid extracts enter the bloodstream faster than capsules. Liquid extracts enter the bloodstream immediately (seconds) whereas it takes capsules (even vegetarian capsules) approximately 45 minutes to dissolve. See similar questions...

Brewers yeast is categorized into two main varieties. They are classified as ale yeast (top-fermenting type, Saccharomyces cerevisiae) or lager yeast (bottom-fermenting type, Saccharomyces uvarum). These two varieties are further broken down into categories of specific strains. There are hundreds of strains of both ale and lager yeasts. See similar questions...

If you can afford it, I think it’s great. I use both from time to time so my lawn doesn’t get bored, at 25 percent of the recommended rate. Plus a can of beer, a cup of children’s shampoo, and one-half cup of molasses. Fill any room left over in the handheld sprayer’s quart jar with household ammonia. See similar questions...

No, a healthy ferment inside the pack is needed to start your wort, and the sign of a healthy ferment is a pack that has swollen to at least 1 ? " thick. If your pack only rises to ? or ?" of an inch after 7 days, do not use it, call the special number on the pack for warranty replacement information. See similar questions...

After a pack has swollen tight, the yeast remains in the peak active state for about 2 days. If you cannot brew in this time frame, refrigerate the pack, and it will last an additional 5 days. Keep in mind that if you refrigerate the pack, it will become less active, and harder for it to start a full 5 gallons of wort, which increases the danger of bacterial infection in the beer. See similar questions...