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• Pouring From a Bottle
  ...een said, the vast majority of beer styles call for leaving as much of the yeast behind as possible. When pouring these: # During refrigeration, take care to store bottles upright, keeping the yeast cake from being disturbed.
  2 KB (339 words) - 10:38, 1 April 2007
• Pitching the Yeast
  ...o take to prepare your yeast depend on whether you are using dry or liquid yeast. ...ching yeast into lagers) and added to the fermenter. Before pitching the yeast, a sample of the [[wort]] should be taken and its [[specific gravity]] meas
  4 KB (626 words) - 03:31, 15 December 2008
• Racking
  ...ff the yeast cake will reduce the risk of [[autolysis]], a process whereby yeast cells, having consumed all other available food, begin to metabolise each o ...erry. As the beer drains out of the fermenter, allow the bulk of the yeast cake to remain behind. Once this is done, seal up the racking vessel and store i
  5 KB (863 words) - 06:34, 5 December 2010
• Spruce Beer
  1/2 yeast cake dissolved in 1/2 cup of warm water 4. After this has cooled add the yeast.
  3 KB (444 words) - 21:15, 4 November 2007
• High Gravity Brewing
  ...eople. I transfer to a [[Sankey Kegs|Sanke keg]] on top of an older yeast cake, seal up the keg, and attach my spunding valve setup to [[Closed-system pre
  9 KB (1,423 words) - 23:59, 13 February 2011
• Trub
  - Live yeast - Dead yeast
  2 KB (272 words) - 13:43, 30 September 2011
• Autolysis
  Autolysis can happen if you leave the beer on the [[trub|yeast cake]] for too long, which creates off, vegemite-like flavours.
  172 bytes (25 words) - 02:39, 20 July 2011
• Overpitching
  Overpitching is when too much yeast is [[Pitching|pitched]] into the [[wort]]. If this occurs, the most common ...tarters- are considered by experts in the field to be either *just* enough yeast to ferment a 5 gallon batch or even to be [[underpitching]].
  752 bytes (130 words) - 19:43, 12 November 2010
• Yeast Pitching
  ...] with an appropriate, measured amount of [[yeast]]. The proper amount of yeast to pitch varies from style to style, from recipe to recipe. The standard rule of thumb is one million active yeast cells per milliliter of wort per [[Plato|degree Plato]]. Some authors sugg
  3 KB (516 words) - 01:13, 12 March 2013
• Apfelwein
  * 1 five gram packet of [[Montrachet Wine Yeast]] # Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
  10 KB (1,708 words) - 17:18, 29 June 2015
• Benefits Related With Hemp Seedling Oil
  ...he market to|that would} Google {anymore|more|any more ?|now|currently|any yeast problem|much more|now days|from then on}. After all, watching {a|an|a defin
  301 KB (49,322 words) - 05:21, 11 May 2020